Nacho Popcorn

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Nacho Popcorn

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

Prep Time

Minutes

Total Time

Minutes

Makes

servings

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

cups shredded sharp Cheddar cheese (8 oz)

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.

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.

Nacho Popcorn

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens