Nacho Popcorn

Popcorn meets nachos in this baked snack that takes about 15 minutes from start to mouth. Popped popcorn and corn chips get tossed with melted butter spiked with Mexican taco seasoning, then topped with shredded taco cheese and baked just long enough for the cheese to melt into gooey, stretchy strings that glue everything together.

The quick bake at a low temperature melts the cheese without burning the popcorn or over-crisping the corn chips. Five to seven minutes is all you need. Any longer and the popcorn dries out and the corn chips turn bitter.

Serve this straight from the oven while the cheese is still molten and stretchy. Once it cools, the cheese firms up and you lose that nacho pull.

Kitchen Tips

• Line the pan with foil for easy cleanup. Melted cheese on a bare baking sheet is a scrubbing nightmare.
• Toss the popcorn and chips with the seasoned butter thoroughly before adding cheese. Every piece needs a coating so the cheese has something to stick to.
• Use freshly popped popcorn, not stale. Stale popcorn absorbs the butter without crisping and turns chewy.

Variations

• Add sliced jalapenos before baking for a spicy nacho version.
• Swap taco cheese for pepper jack for a sharper, spicier melt.
• Drizzle with hot sauce or salsa after baking for extra kick.