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That wonderful app we call TikTok has introduced us to some crazy food. Just this summer, we experienced spicy pickled garlic AND watermelon pizza. Both very delicious, by the way! That’s what we love most about TikTok though, ya know? It gives us something every day that we had no idea we needed. Surprises keep life interesting.
Let me make your life a bit more interesting today, too. The latest viral TikTok recipe is Hot Cheeto salad, and whether or not you’re prepared for what I’m about to tell you, we’re diving right in!
How to Make Hot Cheeto “Salad”
This seems like something invented by Chester Cheetah himself, but this particular recipe comes from TikTok user @rxthism.
Start off with a bag of Hot Cheetos. Once those are in the bowl, throw in some chopped cilantro, diced cucumbers, Tapatio hot sauce and a generous amount of lemon juice. Really—that’s it! I was kind of surprised how easy it was, but that only feeds into the appeal.
We all love a delicious snack that only takes a few minutes to whip up! Serve your snack with this TikTok’s viral pink sauce.
What Else Can I Add to My Salad?
The best part of any salad is its malleability. It can truly become anything you want just based on your food preferences! For this Hot Cheeto salad, it would probably be best to stick with crisp, hydrating fruits and veggies that go well with heat and spice. Cucumbers are a great match, but don’t stop there.
Some TikTok comments suggested using mangoes (which go well with lime and Tajin), as well as pickles and avocado. You could even throw in carrots and ginger, like in this Crisp & Spicy Cucumber Salad,. The original recipe sounds great to me, but I’d probably find myself adding some chopped romaine lettuce to help balance out the spice a bit more. Whatever you’re feeling, it’s sure to be fiery.
What’s for dessert? A scoop of Flamin’ Hot Cheetos ice cream, of course.
Recipes to Make with Potato Chips
My two little guys can’t get enough of this sweet-and-salty snack, which uses just three ingredients and is ready to eat in 15 minutes. The boys like to drizzle on the melted chocolate, too. Sometimes we replace the potato chips with apple slices. —Jami Geittmann, Greendale, Wisconsin
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I’ve been working to perfect a creamy, spicy mac and cheese for years. After adding smoky bacon, chicken, jalapenos and spicy cheese, this is the ultimate! I use rotisserie chicken and precooked bacon when I’m pressed for time. —Sarah Gilbert, Aloha, Oregon
When my grandson was younger, we always joked that nothing could make ranch chicken taste better. Then one day Avery’s eyes lit up and he suggested we fry it! Our fried chicken burger was born. You won’t believe how good these little sliders are. —Tamara Hire, Decatur, Illinois
A friend at church gave me the recipe for these buttery, light and crisp cookies. It has never failed to bring me compliments.—Brenda Stone, Sterrett, Alabama
Kid-friendly and quick, these crunchy oven-baked chicken fries are coated with a mixture of crushed potato chips, panko bread crumbs and Parmesan cheese. Dip them in ranch dressing, barbecue sauce or honey-mustard sauce.—Nick Iverson, Denver, Colorado
Game day calls for something bold. I top potato chips with tomatoes, bacon and tangy blue cheese. I make two big pans, and they always disappear. —Bonnie Hawkins, Elkhorn, Wisconsin
Just three offbeat ingredients add up to one unique, delectable, no-bake treat. These super easy, sweet-and-salty candy clusters make for merry munching during holiday trips or parties. They travel well in containers without melting or getting soft. —Donna Brockett, Kingfisher, Oklahoma
Everyone loves this dish—I consider it the best chicken and rice casserole recipe because it’s a tasty combination of hearty and crunchy ingredients mixed in a creamy sauce. It’s a time-tested classic. —Myrtle Matthews, Marietta, Georgia
It’s game time when these mini sausage sliders make an appearance. Two things my husband loves—beer and brats—get stepped up a notch with crunchy flavored chips. —Kirsten Shabaz, Lakeville, Minnesota
My 5-year-old wanted to bake a cake with potato chips and bananas. I couldn’t quite manage that, but I did combine two cookie recipes to create these. They are stunningly delicious, and everyone tells me they are addictive! —Rebecca Emmons, Tulsa, Oklahoma
This novel recipe is a fast and tasty change from fried chicken.—Sister Judith LaBrozzi, Canton, Ohio
I’m as confident serving these little pies to company as to family. If I have enough time, I’ll use homemade biscuits and mashed potatoes. —Ellen Osborne, Clarksville, Tennessee
Folks who enjoy the taste of barbecue will gobble up these tender chunks of chicken coated in crushed barbecue potato chips. They’re a hit at home and at parties. —Celena Cantrell-Richardson, Eau Claire, Michigan
We tweaked this family-friendly classic to work for the slow cooker. It’s easy, wholesome and totally homemade!—Taste of Home Test Kitchen
When my family comes home, I like having treats ready for them. No matter what’s on the cookie tray, these are always the first to vanish. —Dorothy Buiter, Worth, Illinois
I found myself in need of an impromptu potato dish, but I had no potatoes. Frozen hash browns and the plethora of cheeses I had in the freezer offered me the solution to my side-dish dilemma. —Cynthia Gerken, Naples, Florida
Salty-sweet, crunchy-chewy—so many sensations in one delectable bite. This is the absolute easiest recipe to make! Both kids and adults will be reaching for this goodie. —Leigh Ann Stewart, Hopkinsville, Kentucky
This spread is a great choice for any occasion because it’s loaded with flavor and comes together in a snap. Start with one or two teaspoons of horseradish and add more to suit your taste. —Terri Peterson, Spring Valley, Illinois
This recipe is a lighter way to enjoy an American summer staple. You can try a version of the dressing with 1 tablespoon of yellow mustard and 1 tablespoon of ketchup. —Laurie Rogerson, Ellington, Connecticut
I was looking for ways to spice up traditional chicken nuggets and came up with this recipe. The chips add a crunchy texture and flavor, while the meat is tender on the inside. —Kristina Segarra, Yonkers, New York
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