Fiesta nibbles

Yield: 6 Servings

Measure Ingredient
3 cups Crispy corn-rice cereal
3 cups Crispy wheat or rice cereal squares
2 cups Tiny unsalted pretzels
⅓ cup Mild taco sauce
1 teaspoon Ground cumin
1 teaspoon Chili powder
¼ teaspoon Garlic powder
2 tablespoons Margarine, melted
3 tablespoons Grated Parmesan cheese

Combine first 3 ingredients in a large bowl; stir well. Combine taco sauce and next 4 ingredients in a small bowl; add to cereal mixture, and toss gently to coat. Add cheese; toss well.

Spread mixture evenly into a 15 x 10 x 1-inch jelly-roll pan. Bake at 250 degrees for 50 minutes or until crisp, stirring occasionally. Let cool completely; store in an airtight container. Yield: 6 cups (serving size: 1 cup).

Per serving: 494 Calories; 9g Fat (15% calories from fat); 12g Protein; 95g Carbohydrate; 2mg Cholesterol; 1716mg Sodium Recipe by: Cooking Light, Jul/Aug 1994, page 136 Posted to MC-Recipe Digest V1 #400 by igor@... on Jan 28, 1997.

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