Nacho Popcorn

Nacho Popcorn

Regular popcorn will never taste the same after you’ve tried this spicy spin on a movie theater classic.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
If you like a real sizzle on your taste buds, substitute 4 jalapeño chilies, sliced, for the green chilies.
Success
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:

1 Serving (1 Serving)
  • Calories 250
    • (Calories from Fat 170 ),
  • Total Fat 19 g
    • (Saturated Fat 8 g,),
  • Cholesterol 30 mg;
  • Sodium 490 mg;
  • Total Carbohydrate 14 g
    • (Dietary Fiber 3 g,
  • Protein 9 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 High-Fat Meat;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.