Cotija and chile-spiced palomitas

How to make cheesy, spicy popcorn with queso cotija, chile powder, butter and lime juice. Recipe via theothersideofthetortilla.com.

This post is part of a compensated campaign with Cacique and Latina Bloggers Connect. All opinions and the recipe here are my own.

Winter and family movie nights seem to go hand in hand, and you can’t have a movie night without a great snack! I love making up my own popcorn flavors, so this cheesy chile-spiced palomitas recipe is just what I want for a night in with the family and my Netflix account.

When I got an air popper several years ago, I stopped buying microwave popcorn. The beauty of freshly popped popcorn made with an air popper is that you can make as little (or as much) as you want, and you can dress it up differently each time you make popcorn! And you’re not getting any chemical additives either, so you won’t feel unhealthy eating it. If you don’t have an air popper, you can also easily make the popcorn on the stovetop without any oil.

I love to mix and match flavors all the time, but one of my favorite combinations is melted butter, chile powder, queso cotija and a little squeeze of fresh lime juice. Sometimes, I substitute the chile powder for a liquid hot sauce such as salsa Búfalo or Tapatío. If I’m feeling like something really spicy, I might even use a habanero salsa!

Popcorn (also known as palomitas) is also an awesome street food treat in Mexico, so I love recreating street palomitas at home…. 

Read More »

Related Posts with Thumbnails
How to make huevos al albañil (Mexican bricklayer's eggs). Recipe via theothersideofthetortilla.com.

Huevos al albañil

This post is part of a compensated campaign with BUSH’S Cocina LatinaTM and Latina Bloggers Connect but all opinions and the recipe here are my own. Holiday vacation is my favorite time of year because it means I have time to make a special breakfast every day! This version of huevos al albañil, also known as bricklayer’s… 

Read More »

A roasted chickpea recipe made with safflower or grapeseed oil, lime juice, tajín and ground cumin. Gluten-free and vegan-friendly! Get the full recipe on theothersideofthetortilla.com.

Roasted chickpeas with tajin

Roasted chickpeas (also known in Spanish as garbanzos) with Tajín, lime juice and cumin is an easy, healthy snack that’s also naturally gluten-free and vegan-friendly. This is a great alternative to mixed nuts because the roasted chickpeas are crunchy, tangy, salty and have less than half the fat per cup. One cup of oil-roasted mixed… 

Read More »

Chile puya brings an earthy, fruity, moderate heat to this mulled hot apple cider that can be served with a splash of brandy on cold winter nights. Get the recipe at theothersideofthetortilla.com.

Chile-spiced hot apple cider brandy cocktail

Growing up in the Midwest, I went apple picking every fall and loved to drink mulled hot apple cider. Although apple cider the way I grew up drinking it is really not consumed in Mexico, I came up with this recipe with the traditional American apple cider in mind; it’s made with apples that are… 

Read More »

How to make Mexican crema de elote soup, garnished with roasted corn, diced poblano chile, crema mexicana and crumbled cotija cheese. Get more Mexican recipes at theothersideofthetortilla.com.

Crema de elote

This post is part of a compensated campaign with Maseca, but all opinions and the recipe here are my own. Crema de elote, also sometimes known as crema de maíz, is a cream of corn soup commonly served in Mexico. This version is garnished with roasted corn, diced poblano chile and crema Mexicana. It’s a… 

Read More »

How to make pellizcadas. Get this gluten-free and vegetarian-friendly recipe on theothersideofthetortilla.com.

Pellizcadas

This post is part of a compensated campaign with Maseca, but all opinions and the recipe here are my own. Pellizcadas are the perfect appetizer for those who love sopes, but want something a little smaller to snack on. Pellizcadas can be eaten alone, as an appetizer, or along with a meal such as lunch…. 

Read More »

How to make Mexican atole de calabaza. Recipe via theothersideofthetortilla.com.

Atole de calabaza

This post is part of a compensated campaign with Maseca, but all opinions and the recipe here are my own. Atole de calabaza is a masa-based beverage made with milk, thickened with Maseca corn flour, and served hot. This pumpkin-flavored version tastes similar to pumpkin pie and is perfect for serving around Thanksgiving. Although vanilla,… 

Read More »

Related Posts with Thumbnails