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15 minutes
15 minutes
- 2 bags (3.5 oz each) microwave popcorn (butter or natural flavor), popped
- Chili powder
- 1/2 cup well-drained sliced ripe olives
- 1/4 cup from 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- 2 cups shredded sharp Cheddar cheese (8 oz)
- - Remove any unpopped kernels from the popcorn and discard them. - Divide the popped popcorn evenly among four 10-inch microwavable dinner plates. - Sprinkle each plate of popcorn with your desired amount of chili powder, olives, chilies, and cheese.
- Place one plate in the microwave without a cover and heat on High for about 1 minute until the cheese is melted. If the cheese melts unevenly, rotate the plate halfway through cooking. Serve while warm.
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