Ingredients and Weight:
- 1 large bag (12 cups) of popcorn, popped
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped onion
- 1/4 cup chopped bell pepper
- 1/4 cup chopped jalapeño pepper
- 1/4 cup sour cream
- 1/4 cup salsa
- Guacamole, for serving (optional)
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Spread the popped popcorn evenly on a large baking sheet.
- Top with the shredded cheeses, onion, bell pepper, and jalapeño pepper.
- Bake at 350°F (175°C) for 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and top with sour cream and salsa.
- Serve immediately, with guacamole on the side if desired.
Nutritional Information:
One serving (1/8 of the recipe) contains approximately:
- Calories: 250
- Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 600mg
- Carbohydrates: 30g
- Dietary Fiber: 5g
- Sugar: 5g
- Protein: 10g
Dish Characteristics:
- Fun and festive
- Easy to make and customizable
- Perfect for parties and gatherings
User Comments:
- "These nachos are the perfect combination of salty, cheesy, and spicy!"
- "Love that I can customize them to my liking."
- "These were a hit at my last party!"
- "Easy enough for a weeknight snack."
- "The popcorn gives them a nice crunch."
Special Precautions and Tips:
- Be careful not to overcook the nachos, as the popcorn can get chewy.
- If you don't have jalapeño peppers, you can substitute with another type of pepper, or omit them altogether.
- Feel free to add or remove toppings as desired.
- Serve with extra napkins, as these nachos can be messy!
