Mexican Popcorn Food

MEXICAN CHOCOLATE POPCORN

Steps:

• Drizzle popcorn with olive oil, then toss with remaining ingredients.

TEX-MEX POPCORN

Steps:

• In a Dutch oven over medium heat, cook the popcorn kernels, oil and cumin seeds until oil begins to sizzle. Cover and shake for 2-3 minutes or until popcorn stops popping., Transfer to a large bowl; spritz with butter-flavored spray. Add remaining ingredients and toss to coat. Continue spritzing and tossing until popcorn is coated.

MEXICAN POPCORN

Steps:

• Heat oil in large pot on medium-high heat. Add popcorn; cover. Cook on medium-low heat until popcorn is popped, shaking pot constantly. When popping stops, remove pot from heat.
• Pour popcorn into large bowl, being careful not to add any unpopped kernels. Add nuts; toss lightly.
• Mix cheese and chili powder. Add to popcorn mixture; toss to coat. Squeeze lime juice over popcorn mixture just before serving.

MEXICAN POPCORN MUFFINS

Steps:

• Sift flour, measure and sift with baking powder, salt, and sugar.
• Add milk, popped corn, eggs and melted butter.
• Stir in cheese and green chiles.
• Fill well-oiled muffin tins 2/3 full.
• Bake in pre-heated oven (435 F) for 20 minutes.
• Makes 12 regular sized muffins.