Tijuana Trash Recipe

Name: Tijuana Trash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups tortilla chips, broken into 1 inch pieces (I like to use small Tostitos and break them in half); 1 1/2 cups Crispix cereal or 1 1/2 cups Corn Chex; 4 -5 cups popped popcorn; 6 ounces nuts, of choice (I like Spanish peanuts and almonds); 4 tablespoons light corn syrup; 4 tablespoons butter; 4 tablespoons brown sugar; 3/4 tablespoon chili powder; 1/8 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper

Servings: persons

1
Preheat oven to 250 degrees F.
2
Combine tortilla chips, cereal, popcorn and nuts in a large roasting pan.
3
(Lining the pan with foil first helps the clean-up later--).
4
Combine corn syrup, butter, brown sugar, chili powder, cinnamon and cayenne pepper in a small saucepan and heat to boiling.
5
Pour over the cereal-popcorn mixture in the pan; stir to coat thoroughly.
6
Bake uncovered 1 hour, stirring every 20 minutes.
7
Remove from oven and turn onto a sheet of waxed paper to cool.
8
will keep in an airtight container for about 2 weeks.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups tortilla chips, broken into 1 inch pieces (I like to use small Tostitos and break them in half), 1 1/2 cups Crispix cereal or 1 1/2 cups Corn Chex, 4 -5 cups popped popcorn, 6 ounces nuts, of choice (I like Spanish peanuts and almonds), and more.

Yes, Tijuana Trash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tijuana Trash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions