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Recipe Detail Page
Nacho Popcorn
Winter 2010
Served warm, this popcorn concoction offers the satisfaction of a plate of nachos without being as heavy or as messy to eat. If making ahead, hold back cheese and bake popcorn for 2 minutes before sprinkling cheese overtop and proceeding as recipe directs.
Makes about 8 cups (2 L)
8 cups (2 L) warm popcorn
2 tbsp (25 mL) butter
½ tsp (2 mL) dried chives (optional)
½ tsp (2 mL) finely grated lime or lemon zest
½ tsp (2 mL) ground cumin
½ tsp (2 mL) chili powder
¼ tsp (1 mL) each salt and black pepper
⅓ cup (75 mL) finely shredded Monterey Jack or cheddar cheese
1. Preheat the oven to 300°F (150°C).
2 Spread out popcorn evenly on a rimmed baking sheet; reserve.
3. Combine the butter, chives (if using), lime zest, cumin and chili powder in a bowl. Microwave on medium until the butter is melted, about 40 seconds. Stir well. Drizzle this mixture evenly over the popcorn and toss well. Sprinkle with salt and pepper and stir well. Spread out in an even layer. Sprinkle cheese evenly over the popcorn.
4. Place pan in the oven and bake for 5 minutes or until cheese is evenly melted.
Makes about 8 cups (2 L)
