| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Tex-Mex | 1 | Servings | |
INGREDIENTS
| 2 | qt | Popcorn popped in oil |
| 2 | t | Ground chili powder |
| 2 | t | Paprika |
| 2 | t | Ground cumin |
| 1 | c | Cubed Monterey Jack cheese |
| about 1/4 inch cubes |
INSTRUCTIONS
Keep popped popcorn warm. Mix seasonings together and toss with popcorn. Add cheese and mix thoroughly. Yield: 2 quarts. Serving Size: 3 cups Nutritional Information (based on 3-cup serving) Total Calories 90; Fat 1.8g; Saturated Fat 1g; Carbohydrate 16.5g; Fiber 2.4g; Protein 3.6g; Sodium 39.8mg. Copyright © 1996 Popcorn Board, Chicago IL http://www.popcorn.org/rcindex.htm Posted to EAT-LF Digest by Pat_H <kitpath@earthlink.net> on Nov 04, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 785
Calories From Fat: 475
Total Fat: 54.5g
Cholesterol: 100.6mg
Sodium: 706.3mg
Potassium: 520.8mg
Carbohydrates: 45g
Fiber: 10.3g
Sugar: 1.9g
Protein: 35.5g