Cheesy Chili Lime Popcorn
8 cups popped popcorn
4 T. butter, melted
3/4 cup queso cotija
zest of one lime
1 tsp. cayenne pepper
Place your popped corn in a large bowl and drizzle it with half of the melted butter. Stir it around and drizzle the rest of the butter. In a small bowl combine the queso cotija, lime zest, and cayenne. Stir to combine. Sprinkle half of the cheese mixture over the buttered popcorn and toss to combine. Sprinkle the remaining cheese mixture on top of the popcorn. Eat right away.
The cheese kind of settles to the bottom of the bowl, so I tried to leave a good portion of it on top of the popcorn to start out. The butter helps some of it to stick to the popcorn better.
If you don’t like things hot just add a dash of cayenne, adjust the measurements to taste.
Leftover popcorn is not edible in my opinion, so I don’t suggest storing this; just make what you think you’ll eat.