MEXICAN POPCORN
Yield Portion Size
| 1/4 cup |
Unsalted butter
|
| 1/4 cup |
Vegetable oil
|
| 1/4 cup | |
| 1 tsp |
Flour salt
|
| 1/2 tsp |
Chili powder
|
| 1/2 tsp |
Ground cumin
|
| 1/4 tsp |
Ground coriander
|
|
Zest of one lime
|
|
| 1/4 cup crumbled |
Cotija or feta cheese
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 111 mg | 11% |
| Carbohydrate | 15 g | 5% |
| Cholesterol | 49 mg | 16% |
| Total Fat | 43 g | 66% |
| Iron | 1 mg | 5% |
| Potassium | 75 mg | 0% |
| Calories | 454 kcal | 23% |
| Sodium | 1072 mg | 45% |
| Protein | 5 g | 11% |
| Polyunsaturated Fat | 13 g | 64% |
| Saturated Fat | 16 g | 79% |
| Sugars | 0 g | 0% |
| Vitamin C | 0 mg | 0% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Melt butter in a small pot. Once the butter is fully melted, add the salt, chili powder, cumin, and coriander. Stir together.
-
Step 2
While butter is melting, add oil and kernels to a separate, large, heavy-bottom pan. Cover and turn heat to medium. Crack the lid to let steam escape during popping and shake the pan to make sure every kernel heats equally. When popping slows down, remove from heat.
-
Step 3
Transfer popcorn to a large stainless-steel bowl. Pour the butter over the popcorn, toss to fully coat the popcorn.
-
Step 4
Transfer the seasoned popcorn to individual bowls and garnish with lime zest and cotija cheese.
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