Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from Chef Rick Bayless

Garlicky Popcorn with Mexican Queso Anejo

Palomitas al Mojo de Ajo con Queso Anejo

Makes 12 cups, serving 8 to 10 as a snack

Recipe from Season 7  Mexico - One Plate at a Time

 

Ingredients

1/3 cup Slow-Cooked Garlic Mojo (stir before measuring)
2/3 cup popcorn kernels
1/4 cup (a generous ounce) grated Mexican queso anejo or other garnishing cheese like Parmesan or Romano
1/3 cup loosely packed chopped cilantro
Salt

Directions

Scoop the mojo into a strainer set over a bowl and gently press to remove as much oil as possible.  Turn the garlic into a small bowl and microwave for 30 seconds on high to warm it. 

Measure 3 tablespoons of the oil into a large (4-quart) saucepan.  Add the popcorn, cover and set over medium-high heat. Once the corn starts to pop, shake the pot frequently until the popping subsides and most kernels have popped.  The entire process will take 12 to 15 minutes.  Uncover and spoon on the garlic, sprinkle on the cheese, cilantro and salt, usually about 1/2 teaspooon.  Toss well and serve.

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