Parmesan Chipotle Popcorn Recipes

SAVORY PARMESAN POPCORN

Steps:

• Combine the Parmesan, garlic salt, paprika, pepper, salt and turmeric in a small bowl. Combine the popping corn and melted butter in a large pot. Cover and cook over medium heat, shaking the pot with increasing frequency as the popping increases. Continue until the popping is reduced to a couple of seconds between pops, then remove from the heat and transfer the popcorn to a large brown bag. Drizzle the popcorn with the olive oil and sprinkle about 3 tablespoons of the seasoning into the bag. Shake up the popcorn. Sprinkle with additional seasoning to taste and serve warm.

ITALIAN POPCORN WITH PARMESAN

Steps:

• Combine popcorn and 1/4 cup olive oil in a 2-quart saucepan; cover. Cook over high heat, continuously shaking the pan, until the popcorn is popped and the lid begins to lift from the popcorn, about 5 minutes. Pour popcorn into a large bowl.
• Mix 2 tablespoons olive oil, Italian seasoning, and garlic salt into popcorn; toss to coat. Add Parmesan cheese and mix well.

CHIPOTLE RANCH POPCORN

Steps:

• Stir together ranch salad dressing mix, chipotle pepper and garlic salt in a small bowl.
• Lightly spray popcorn with cooking spray. If you wish you could drizzle the popcorn with melted butter or margarine.
• Sprinkle 1 tablespoon of the seasoning mix over popcorn; toss and serve.
• Store remaining seasoning mix in an airtight container for future use.

PARMESAN POPCORN

Steps:

• Place popcorn in an 8-in. square baking dish. Bake at 350° for 5 minutes or until heated through. Combine the Parmesan cheese, butter, paprika and hot pepper sauce. Pour over popcorn; toss to coat. Sprinkle with salt. Serve warm.

CHIPOTLE POPCORN CHICKEN RECIPE BY TASTY

Steps:

• Cut chicken breast into bite-sized pieces and place them in a medium-sized bowl.
• Pour buttermilk and can of chiles over the chicken, making sure to get all of the adobo sauce out of the can. Mix well to incorporate.
• Cover and let marinate in the refrigerator for 2-4 hours.
• In a separate bowl, mix together panko bread crumbs, chili powder, salt, pepper, and paprika.
• Remove chicken from the refrigerator and dredge the pieces in the bread crumb mixture for an even coat.
• Fry them in 350˚F (180˚C) oil until they are crispy and golden brown (about 2 minutes).
• Drain on paper towels.
• Garnish with an additional sprinkle of smoked paprika and serve.
• Enjoy!

GARLIC PARMESAN POPCORN

Steps:

• Place popcorn in a large bowl; set aside. In a small skillet, melt butter over medium heat. Add garlic; cook and stir for 1-2 minutes. Strain butter, discarding garlic. , Drizzle butter over popcorn. Sprinkle with Parmesan cheese, salt and basil; toss to coat.