| 2 | bags (3.5 oz each) microwave popcorn (butter or natural flavor), popped |
| Chili powder |
| 1/2 | cup well-drained sliced ripe olives |
| 1/4 | cup well drained Old El Paso® chopped green chiles |
| 2 | cups shredded sharp Cheddar cheese (8 oz) |
| 1. | 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. |
| 2. | 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. |
|
| If you like a real sizzle on your taste buds, substitute 4 jalapeño chilies, sliced, for the green chilies. |
|
| Microwave ovens vary in their cooking power, so guidelines—rather than exact times—are usually listed on microwave popcorn package directions. Be sure to stay close to the microwave as the popcorn pops, and stop cooking when the popping noises stop. |
Nutrition Information:
250 ( 170 ); 19 g ( 8 g); 30 mg; 490 mg; 14 g ( 3 g); 9 g 8 %; 0%; 16 %; 4 % 1 ; 1 ; 2