Chile Lime Party Mix Recipes

CHILI-LIME CHEX® MIX

Steps:

• In large microwavable bowl, mix cereal, corn nuts, crackers, pretzels and corn chips. Set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in lime juice, lime zest and seasonings. Pour over cereal mixture, stirring until evenly coated.
• Microwave uncovered on High 5 to 6 minutes, stirring thoroughly every 2 minutes. Spread on paper towels to cool. Store in airtight container.

CHILI-LIME SNACK MIX

Steps:

• In a large microwave-safe bowl, combine the first five ingredients. In a small bowl, combine the remaining ingredients; pour over cereal mixture and toss to coat., Microwave, uncovered, on high for 5 minutes, stirring three times. Spread onto waxed paper to cool. Store in an airtight container.

SPICY PARTY MIX

Steps:

• Arrange racks in the top and bottom thirds of the oven and heat to 250 degrees. Line two sheet pans with parchment paper.
• Combine cereal, nuts, pretzels and add-ins in a very large bowl. In a medium, microwave-safe bowl, melt butter in the microwave in 20-second increments, about 1 minute. (You can also do this in a small saucepan over low heat on the stovetop.) Add Worcestershire sauce, hot sauce, garlic powder, onion powder, paprika, salt and pepper. Stir until well mixed.
• Add half of the melted butter mixture to the cereal mixture. Gently and thoroughly fold to combine. Add the rest of the melted butter mixture and stir until evenly coated. Taste and adjust seasonings.
• Divide the mixture evenly across the prepared pans. Bake, stirring and switching racks every 15 minutes, until crisp and slightly darkened in color, about 1 hour. Cool completely on the pans on wire racks before serving (if you can wait that long). Store in an airtight container for up to 3 weeks.

CHILI LIME CHICKEN

Steps:

• Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
• Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
• Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

CHILI LIME SNACK MIX

Steps:

• Heat oven to 325ºF.
• Combine ingredients.
• Spread onto rimmed baking sheet.
• Bake 18 to 20 min. or until lightly toasted, stirring after 10 min. Cool.

CHILI SNACK MIX

Steps:

• Preheat oven to 350°. In a large bowl, combine corn chips, nuts, pretzels and crackers. In a small saucepan, bring butter, brown sugar, garlic powder and chili powder to a boil. Remove from heat; stir in baking soda. Pour over snack mixture and toss to coat. , Transfer to three greased 15x10x1-in. baking pans. Bake 10-12 minutes or until lightly toasted. Cool completely on wire racks. Store in airtight containers.