Microwave Nacho Cheddar Cheese Chile Popcorn Recipes

Steps:

• Remove and discard unpopped kernels from popped popcorn. Divide popcorn among four 10-inch microwavable dinner plates. Sprinkle each with desired amount of chili powder and equal amounts of olives, chilies and cheese.
• Microwave 1 plate at a time uncovered on High about 1 minute or until cheese is melted. (If cheese melts unevenly, rotate plate 1/2 turn after 30 seconds.) Serve warm.

Steps:

• Remove any unpopped kernels and discard.
• Divide the popcorn into four microwavable bowls.
• Sprinkle each with desired amount of chili powder, then equal amounts of olives, green chilies and grated cheese.
• Microwave 1 bowl at a time on HIGH for about 1 minute or until the cheese melts (if the cheese melts unevenly then rotate the plate).

Steps:

• Preheat oven to 300°F.
• Spread popcorn out evenly on a rimmed baking sheet and set aside.
• Combine butter, chives (if using), zest, cumin and chili powder in a bowl.
• Microwave on medium until butter is melted (about 40 seconds).
• Stir well then drizzle mixture evenly over popcorn and toss well.
• Sprinkle with salt and pepper, then stir well.
• Spread out in an even layer.
• Sprinkle cheese evenly over top.
• Bake for 5 minutes or until cheese is evenly melted.

Steps:

• In large microwave-safe bowl, cook oil and taco seasoning mix on High 1 to 1 1/2 minutes, until hot, stirring once.
• Prepare popcorn as package directs.
• Add popcorn and 1/2 cup cheese to seasoned oil in bowl; toss well.
• Sprinkle with remaining cheese.
• Cook on High 30 seconds to 1 1/2 minutes until cheese begins to melt.

Steps:

• In a small bowl, mix together butter, crushed red pepper, cumin and paprika.
• Place popcorn in a large bowl. Sprinkle with the butter mixture and Cheddar cheese. Toss until well mixed.