Tijuana Tidbits Recipe
Tijuana Tidbits Recipe photo by Taste of Home
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Tijuana Tidbits Recipe

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Tortilla chips, chili powder and cayenne pepper lend to the Mexican flavor of this snack mix, while corn syrup and brown sugar add a bit of sweetness. I like to package it in holiday tins to give as gifts.—Beverly Phillips, Duncanville, Texas
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES:19 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES: 19 servings


  • 12 cups popped popcorn
  • 4 cups bite-size tortilla chips
  • 3 cups Crispix
  • 1 can (11-1/2 ounces) mixed nuts
  • 1/2 cup butter, cubed
  • 1/2 cup light corn syrup
  • 1/2 cup packed brown sugar
  • 3 teaspoons chili powder
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground cinnamon

Nutritional Facts

1 cup: 274 calories, 18g fat (5g saturated fat), 13mg cholesterol, 319mg sodium, 27g carbohydrate (9g sugars, 2g fiber), 4g protein.


  1. In a large greased roasting pan, combine the popcorn, tortilla chips, cereal and nuts.
  2. In a small saucepan, combine the remaining ingredients. Bring to a boil, stirring constantly. Pour over popcorn mixture and toss to coat.
  3. Bake, uncovered, at 250° for 1 hour, stirring every 20 minutes. Cool on waxed paper. Store in an airtight container. Yield: 4-3/4 quarts.
Originally published as Tijuana Tidbits in Taste of Home Christmas Annual Annual 2009, p78

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cgottschall User ID: 1410706 211054
Reviewed Dec. 8, 2011

"Great change from traditional snack mix. Biggest problem I had was my roasting pan wasn't large enough to stir it."

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