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Nacho Cheese Corn

Hot Pepper and oil in Nacho Cheese Corn

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.

Nutrition Information

Recipe makes 2-1/2-quarts.

Extra: Parmesan Popcorn

Parmesan cheese wedge

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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