Cheesy Chili Popcorn Recipes

CHILI CHEESE POPCORN

Steps:

• Place popcorn in a large bowl. Combine butter, chili powder and salt; pour over popcorn. , Spread in a 15x10x1-in. baking pan; sprinkle with Parmesan cheese. Broil 6 in. from the heat for 2-3 minutes or until the cheese is melted. Toss well to coat. Store in an airtight container.

CHEESY CHILI POPCORN

Steps:

• Place the popped popcorn in a bowl. In another bowl or measuring cup, mix together the melted butter, chili powder, and garlic powder. Lightly drizzle the butter mixture over the popcorn and stir gently to coat it in the mixture. Sprinkle the popcorn with the Parmesan cheese and gently toss to coat it. Serve immediately. Store leftovers in an airtight container for up to 2 days.

CHILI CHEESE POPCORN

Steps:

• In a small saucepan over low heat, melt margarine. Add chili powder, garlic salt, and onion powder. Stir to mix well.
• In a large bowl, pour margarine mixture over popped popcorn. Sprinkle with Parmesan cheese and toss to coat well.

CHILI-CHEESE CORN MUFFINS

Steps:

• In a large bowl, combine the cornbread mix, egg and milk just until blended. Stir in cheese and chiles. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. , Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

CHEESY CHILI

Steps:

• In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.