Fiesta nibbles
6 Servings
Ingredients
| Quantity | 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 |
Directions
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.