Nacho 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:

• Heat the grapeseed oil in a large saucepan or soup pot over medium-high heat. Add the popcorn seeds and place the lid on the pan. Shake vigorously to coat the kernels with oil. When the corn starts to pop, shake the pan constantly until the popping stops, 5 to 7 minutes. Remove from the heat and pour the popped corn into a large mixing bowl.
• Drizzle the melted coconut oil over the corn, and sprinkle with nutritional yeast, chili powder, cumin, garlic powder and sea salt. Stir thoroughly and serve with a few shakes of hot sauce, if using.

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.

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.