Red Meat Allergy Friendly Cheddar Jalapeño Popcorn with Mini Chocolate Chips
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Learn more →Ingredients
6 servings
For the popcorn
- 3 tbsp coconut oil or canola oil
- ½ cup popcorn kernels
For the coating
- 3 tbsp unsalted butter
- 1 jalapeño, seeded and finely minced
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp smoked paprika
- ½ tsp fine salt
- ¾ cup finely grated sharp cheddar cheese
Chef's tipShred it and warm it gently; dairy-free cheddar melts best baked into a dish.
For finishing
- ⅓ cup mini chocolate chips
Instructions
- 1
Heat the oil in a large pot over medium-high heat. Add 3 popcorn kernels, cover, and wait until all 3 pop — this signals the oil is ready. Add the remaining kernels in a single layer, cover, and cook, shaking the pot every 15–20 seconds, until the popping slows to about 2 seconds between pops. Remove from heat immediately and transfer the popcorn to a large mixing bowl, discarding any unpopped kernels.
- 2
Melt the butter in a small saucepan over medium-low heat. Add the minced jalapeño and cook, stirring, until softened and fragrant, about 2–3 minutes. Stir in the garlic powder, onion powder, smoked paprika, and salt, then remove from heat.
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