Recipe courtesy of Ree Drummond
Chipotle Cheddar Snack Mix
Getting reviews...
- Level: Easy
- Total: 1 hr 50 min (includes cooling time)
- Active: 25 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 451
- Total Fat
- 35 g
- Saturated Fat
- 18 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 75 mg
- Sodium
- 610 mg
This recipe can be made using any of your favorites from the snack or cracker aisles in your supermarket. You could add pretzels, peanuts, cashews, oyster crackers—anything goes.
- Level: Easy
- Total: 1 hr 50 min (includes cooling time)
- Active: 25 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 451
- Total Fat
- 35 g
- Saturated Fat
- 18 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 75 mg
- Sodium
- 610 mg
Ingredients
Directions
- Preheat the oven to 250 degrees F.
- Melt the butter in a small saucepan over medium heat. Add the Parmesan, adobo sauce, chili powder and garlic. Stir together and let cook for 2 to 3 minutes to allow the flavors to blend.
- Meanwhile, add the cheese puffs, Cheddar crackers, fish crackers and Cheddar corn cone snacks to a large roasting dish or divide them between 2 baking sheets.
- Pour the butter mixture over the mix. Toss until well coated.
- Bake, tossing every 15 minutes, until golden brown and fragrant, about 1 hour.
- Add the popcorn and cheese balls, then toss to combine.
- Allow to cool, about 30 minutes, before enjoying. Store leftovers in an airtight container for up to 2 weeks.
