| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Tex-Mex |
|
1 |
servings |
INGREDIENTS
| 2 |
qt |
Popcorn popped in oil |
| 2 |
ts |
Ground chili powder |
| 2 |
ts |
Paprika |
| 2 |
ts |
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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