Mexican Trail Mix Recipes

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SANTA FE TRAIL MIX



Santa Fe Trail Mix image

Make and share this Santa Fe Trail Mix recipe from Food.com.

Provided by QueenJellyBean

Categories     Lunch/Snacks

Time 1h15m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 14

1 1/2 cups pecan halves
1 cup cashews
3/4 cup pistachio nut, roasted and shelled
1/2 cup pine nuts
1/3 cup roasted sunflower seeds
3 tablespoons butter
2 1/2 teaspoons ground cumin
1/4 teaspoon garlic powder
1/4 cup chili sauce, plus
1 tablespoon chili sauce
1 chipotle chile in adobo (about 3 inches long)
1 tablespoon frozen orange juice concentrate
1 tablespoon dried cilantro, divided
cooking spray

Steps:

  • Preheat oven to 300°F Line 14x11 baking sheet with foil and set aside.
  • Combine pecans, cashews, pistachios, pine nuts and sunflower seeds in a large bowl.
  • Combine butter, cumin and garlic powder in a small microwavable bowl. Microwave on high 45-50 seconds or until butter is melted and foamy. Stir to blend.
  • Place butter mixture, chile sauce, chipotle chile and orange juice concentrate in food processor or blender; process until smooth. Pour sauce over nut mixture; stir to coat evenly. Spread mixture in a single layer on prepared baking sheet.
  • Bake about 1 hour, stirring every 10 minutes. Remove from the oven and spray mixture evenly with cooking spray. Sprinkle 1 1/2 tsp dried cilantro over mixture. Stir mixture with a spatula and repeat with additional cooking spray and remaining dried cilantro. Set baking sheet on wire rack to cool.
  • Leave uncovered at least 1 hour before storing in airtight container or resealable plastic food storage bag.

Nutrition Facts : Calories 434.6, Fat 39.4, SaturatedFat 6.8, Cholesterol 11.4, Sodium 285.1, Carbohydrate 17.2, Fiber 5.1, Sugar 4.9, Protein 9.4

MEXICAN TRAIL MIX



Mexican Trail Mix image

Make and share this Mexican Trail Mix recipe from Food.com.

Provided by COOKGIRl

Categories     Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 cup pumpkin seeds (also known as pepitas)
2 garlic cloves, finely minced
1/4 teaspoon salt
2 teaspoons dried chilies (I use chipotles. If you wish, use a milder chile to tone down the heat.)
1 teaspoon sugar
lime wedge (to garnish)

Steps:

  • In a heavy cas tiron skillet dry-fry the pumpkin seeds for a few minutes, stirring constantly as they swell. DO NOT burn. They will taste bitter if burnt.
  • Next add the minced garlic and cook for 1-2 minutes, stirring constantly. Add the salt and the crushed toasted chiles. Stir to mix well.
  • Turn the heat off, but keep the pan on the stove. Sprinkle the sugar on the seeds and shake the pan vigorously to coat the seeds.
  • Transfer the pumpkin seeds to a serving bowl and serve with a wedges of lime for squeezing over the pumpkin seeds.
  • Best eaten within a day.

Nutrition Facts : Calories 194.2, Fat 15.8, SaturatedFat 3, Sodium 152.2, Carbohydrate 8, Fiber 1.5, Sugar 1.6, Protein 8.6

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