Healthy popcorn with cheesy taco flavor

Votes: 1

How to Make - Healthy Cheesy Taco Flavored Popcorn

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 170, total fat 11 G., saturated fats 6 G., proteins 4 G., carbohydrates 16 G., fiber 3 G., cholesterol 25 mg, sodium 360 mg, sugar 2 G.

The secret ingredient in this popcorn is nutritional yeast added to the taco seasoning mix. It's rich in protein and vitamin B12, and has a pleasant cheesy flavor, perfect for cutting calories. Nutritional yeast can be found in health food stores or ordered online. The spice mix you make will make three servings of popcorn. Sprinkle it over hot popcorn, adding melted butter, for a wonderfully spicy Mexican taco flavor. Kids will love eating this popcorn and making it with you.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Popcorn

0.5 tbsp. corn kernels for popcorn
1 teaspoon olive oil
3 tablespoons unsalted butter, melted
Special equipmentspice grinder

Taco spice mix

20 large sun-dried tomatoes (not in oil; about 90g), cut into 0.5cm wide strips.
2 tbsp nutritional yeast
2 tsp chili powder
2 tsp ground cumin
1 teaspoon dried oregano
A pinch of cayenne pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: popcorn, taco seasoning, sun-dried tomatoes, chili seasoning, cumin, ground cayenne pepper, oregano

Cooking the dish according to the recipe:

Prepare a spice mix:

Place half of the sun-dried tomato strips in a single layer on a microwave-safe plate. Microwave in 30-second intervals, checking the texture between each microwave, until the strips begin to firm up but are still red and slightly pliable, 1-2 minutes. They may begin to darken and taste bitter if heated too long. Let stand until the tomatoes cool and fully harden, about 2 minutes. Repeat with the remaining tomato strips.
Place the cooled tomato strips in a spice grinder and grind into a fine powder. Discard any unground pieces. Add nutritional yeast. chili powder, cumin, oregano, cayenne pepper and 1 tsp salt and grind into a fine powder.
Exit: 8 tbsp.

Make taco-flavored popcorn:

Heat olive oil in a large saucepan over medium heat. Add the corn. When one kernel pops, cover the pan with a lid and cook, shaking the pan constantly, until the popping stops. Pour in the melted butter and stir to coat the popcorn. Add 2 tablespoons of taco seasoning and 1/2 teaspoon of salt and stir again to coat evenly.
Store leftover taco seasoning mix at room temperature in an airtight container for up to 2 weeks. You'll have enough mix for three servings of popcorn.