Another hot and spicy popcorn variation in Nacho Cheese Corn with dried chilies, garlic, cumin, hot oil, Parmesan and paprika.
1/3 cup cooking oil
3 or 4 dried chilies
1 large clove garlic, cut into quarters
1 teaspoon cumin seed
1/3 cup unpopped popcorn
3 tablespoons hot oil
1/3 cup Parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt
Place cooking oil, chilies, garlic and cumin seed in a small saucepan. Cook over low heat for three minutes; let stand ten minutes.* Strain.
Use 3-tablespoons of seasoned oil for popping corn; reserve the rest.
This recipe makes about 2-1/2 quarts popped Nacho-Cheese Corn.
Pour remaining oil over popped popcorn, tossing to coat.
Mix Parmesan cheese, paprika and salt. Sprinkle over popped popcorn, tossing to mix.
*A larger amount of hot oil may be made and stored for future use.
Recipe makes 2-1/2-quarts.
Extra: Parmesan Popcorn
8 cups air-popped popcorn
2 tablespoons butter, melted
2 tablespoons grated fat free Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon garlic salt
Place popcorn in a large bowl. Drizzle with butter. Combine the remaining ingredients; sprinkle over popcorn and toss to coat.
Nutrition information per 1-cup serving: 49 calories, 2g fat, 1g saturated fat, 5mg cholesterol, 146mg sodium, 7g carbohydrate, 1g fiber, 2g protein.
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