Gluten Free After School Snacks

September 15, 2015 by Kari Karch

A mix of sweet and savory options for the pickiest of eaters! Try my gluten-free chex mix or my Tex-Mex nachos for a fiesta of flavor without the gluten. Happy Eating!


preparation time
15 mins

cook time




2 cup Honey Nut Chex cereal

2 Rice Chex cereal

2 teaspoons vanilla extract

1 pre-packed carne asda steak (I got mine from Trader Joe's)

2 avocado

2 roma tomatoes diced

2 tablespoons cilantro chopped plus more for garnish

1 can organic black beans

2 cup shredded cheddar cheese

2 tablespoons black olives sliced

1 bag corn chips (I use the scoops)



For the Chex Mix Recipe: In a small saucepan, melt the butter and add in the sugar and vanilla. Stir to dissolve. In a medium bowl, add in the cereals, almonds, and cranberries. Toss with butter mixture. Gently fold in chocolate chips. Serve. For the Tex-Mex Nachos Recipe: Pre heat the oven to 400 degrees. Heat a large non-stick saut pan to medium high heat. Dice up the carne asada into cubes and cook through. Set aside. In a medium bowl, combine the avocado, tomatoes, red onion, and cilantro. Season with salt and pepper. Place the chips into a large cast iron skillet. Top with the carne asada and cheese. Place into the oven for 10-12 minutes or until the cheese is melted. Remove and top with beans, sour cream, and olives. Dollop the guacamole on top and garnish with cilantro and limes. Serve with sriacha sauce.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.