Microwave Nacho Cheddar Cheese-Chile Popcorn

READY IN: 11mins
Recipe by Kittencal@recipezazz

You will never go back to eating regular popcorn ever again after you try this! --- adjust all amounts to taste, for more heat use use a small amount of cayenne or Cajun seasoning blend.

Top Review by Meghan

These were just ok to me. They were good tasting, but I found the popcorn gets soggy and its kind of a total mess to eat.

Ingredients Nutrition

  • 1892.72 ml popped popcorn, divided (can use more or less, butter or natural flavor)
  • chili powder (to taste)
  • 236.59 ml sliced black olives (hand-squeezed out any excess moisture and divided)
  • 236.59-709.77 ml diced green chilis, well drained and divided
  • 473.18 ml grated old cheddar cheese (divided, can use more cheese)

Directions

  1. Remove any unpopped kernels and discard.
  2. Divide the popcorn into four microwavable bowls.
  3. Sprinkle each with desired amount of chili powder, then equal amounts of olives, green chilies and grated cheese.
  4. Microwave 1 bowl at a time on HIGH for about 1 minute or until the cheese melts (if the cheese melts unevenly then rotate the plate).

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