Mexican Popcorn

INGREDIENTS

•  6 ounces Cotijta cheese, crumbled
•  Zest of 1 small lime
•  1 teaspoon chili powder
•  1/2 teaspoon cumin powder
•  1/2 teaspoon smoked paprika
•  1/2 teaspoon ground coriander
•  1/2 teaspoon salt
•  4 tablespoons unsalted butter
•  2 tablespoons peanut oil
•  1 cup popcorn kernels

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INSTRUCTIONS

1. Add the cotija cheese and lime zest to a small bowl and mix well, set aside.
2. To a small bowl add the chili powder, cumin, smoked paprika, coriander and salt. Set aside.
3. Melt the butter in a small saucepan over medium low heat, keep warm over low heat.
4. Place a large 3 quart or larger pot with a lid, over medium-high heat.
5. Add 3 or 4 kernels and place the lid snuggly on the pan. When you hear the kernels start to pop, add the rest of the kernels, replace the lid. Give the pot a shake back and forth.
6. When you start to hear the popping slow down, turn off the heat. Pour the popcorn into a large bowl.
7. Pour the warm butter over the popcorn and add the spice blend, toss to mix well.
8. Top with the cotija cheese mix.