Chili Cheddar Popovers Recipes

CHEDDAR CHEESE POPOVERS

Steps:

• Preheat oven to 400°F.
• Generously butter 6 cups in a popover pan or 6 six ounce custard cups.
• In a large bowl, beat eggs well with mixer.
• At low speed add milk.
• Add flour and salt and beat until smooth.
• Stir in melted butter.
• Fill cups 1/2 full with batter.
• Top with cheese and pour in remaining batter.
• Bake 50 minutes or until puffed and deep golden brown.
• Let pans cool 1 minute and then loosen with a knife.
• Serve with hot with butter and fresh fruit.

CHILI CHEDDAR POPOVERS

Steps:

• Preheat oven to 375°.F. Generously grease six 2/3-cup popover tins or nine 1/2-cup muffin tins.
• In a bowl whisk together eggs, milk, and water. Add flour and salt, whisk mixture until combined well but still slightly lumpy. Whisk chili powder and cayenne into batter. Divide half of batter among tins. Sprinkle 1/4 cup Cheddar over batter in tins and divide remaining batter among tins. Sprinkle remaining 1/4 cup Cheddar over popovers and bake in lower third of oven 45 minutes. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more.

CHIPOTLE CHILI POPOVERS

Steps:

• Preheated oven 425 degrees.
• Combine the eggs, milk and butter, beat until smooth.
• Combine the flour, cornmeal, seasonings, chili and cumin and stir to combine well.
• Pour the liquid ingredients in and quickly stir to combine and eliminate all lumps.
• Pour the batter into the muffin tins filling 3 quarters full.
• Place the popovers into the oven and bake for 35 minutes at the end of the roast=s cooking time and during the rest period, turning the oven up to the desired temperature after you have removed the roast from the oven. Serve immediately.

BACON CHEDDAR POPOVERS

Steps:

• 1. Coat 8 cups of a popover/muffin pan with non-stick spray. Be sure to fill empty cups with water to avoid burning pan. Pre-heat oven to 450°F.
• 2. Whisk flour and salt together in a mixing bowl. In a separate bowl, whisk the eggs and milk together. Add to the flour mixture and stir until blended. Fold in cheese, bacon and scallion.
• 3. Fill popover/muffin cups 3/4 full (approx. 1/3 cup batter in each). Bake at 450° for 15 minutes. Reduce oven temperature to 350° and bake an additional 10 to 15 minutes, or until browned and puffed. ***Keep oven closed until the end of baking time or else the popovers will deflate.***.
• 4. Remove popovers from the oven. Immediately remove popovers from pan to cool. Pierce sides once with a knife to release steam.
• 5. Serve warm. (Re-heat at 350° for 5 minutes to crisp the outside edges, if needed.).