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Popcorner - Recipes

South-of-the-Border Nacho Cheese Ball

Mexican processed cheese, cream cheese and black olives are blended together for a cheese ball then coated with popcorn and chili powder

Makes: 20 servings (2 tablespoons each)

Ingredients:
2 cups popped ACT II® Butter Microwave Popcorn (1/2 bag 1.6 oz.)
1 teaspoon Gebhardt® Chili Powder
1 package (1 pound) processed mild Mexican-style cheese
1 package (3 ounces) cream cheese, softened
¼ cup chopped ripe black olives, drained
Tortilla chips (optional)

Directions:

Place popped corn and chili powder in 1 gallon resealable bag; seal.  Crush popcorn mixture with rolling pin to a medium-fine consistency; place in shallow dish.

Combine processed Mexican cheese, cream cheese and olives in medium bowl until blended.  Shape into ball.

Roll cheese ball into popcorn mixture until completely coated.  Serve immediately with tortilla chips, if desired; store leftovers in airtight container in refrigerator.
ACT II sells so much popcorn in Mexico that it equals two bags per person living in the country every year.
 
 

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