South-of-the-border flavored popcorn with
kick.
Nacho-Cheese Popcorn
- 1/3 cup vegetable oil
3 or 4 dried chilies
1 large clove garlic, cut into quarters
1 teaspoon cumin seed
1/3 cup unpopped popcorn
1/3 cup freshly grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt
- Place vegetable oil, chilies, garlic and
cumin seed in a small saucepan. Cook over low heat for 3 minutes;
let stand 10 minutes.* Strain. Use only 3 tablespoons of seasoned
oil for popping corn; reserve the rest.
- Pour reserved seasoned oil over popped
popcorn, tossing to coat. Mix Parmesan cheese, paprika and salt.
Sprinkle over popped popcorn, tossing to mix.
Makes 2 1/2 quarts.
*A larger amount of hot oil may be made
and stored for future use.
Recipe provided courtesy of The Popcorn Board.
