Tex-Mex Chex

1-1/2 Cups Corn Chex cereal
1-1/2 Cups Rice Chex cereal
1-1/2 Cups Wheat Chex cereal
1/2 Cup pepitas (shelled pumpkin seeds)
1/2 Cup shelled unsalted pistachios
1 Cup small, thin, salted pretzel sticks
1-1/2 Tbsp unsalted butter, melted and slightly cooled
1/2 Tbsp Yucatan Sunshine hot sauce, or your favorite hot sauce
1/2 Tbsp Tabasco sauce
1 Tbsp Worcestershire Powder
1/4 tsp Ground Cumin
1/4 tsp Dried Oregano
1/4 tsp garlic powder
Pinch of Kosher Salt


Preheat the oven to 250° F.

In a large bowl, combine the cereals, pepitas, pistachios, and pretzel sticks.

In a small bowl, stir the melted butter together with the remaining ingredients until the spices are well incorporated. Pour this spice mixture over the cereal/crunchy ingredient mixture and toss well to coat. Be sure to toss the mixture gently so as not to break the cereal and pretzels!

Spread the seasoned cereal mixture evenly on a large baking sheet in a single layer, and bake in the low oven for 45 min. Stir gently every 15 min so that the mixture toasts evenly.

Remove the baking sheet from the oven, allow the mixture to cool, and serve. Once the mixture is fully cooled, it can be stored in an airtight container at room temperature for up to 2 weeks.

Adapted from White House Chef: Eleven Years, Two Presidents, One Kitchen by Walter Scheib and Andrew Friedman.