Chili Cheddar Popovers Recipes

CHEDDAR CHIVE POPOVERS

Steps:

• Prehet the oven to 450°. Spray a popover pan liberally with vegetable spray -- cover the interior and around the top. (Can also use muffin tins).
• To a blender add the eggs, milk flour, salt and butter IN THAT ORDER. Blend for 15 seconds. Scrape down the sides of the blender with a spatula and blend for an additional 15 seconds until combined.
• Add the cheddar cheese and chives and blend until just mixed.
• Fill the popover tins 2/3 full with batter and put into the hot oven. Bake for 20 minutes.
• Reduce the heat to 350° and cook for an additional 10 minutes.
• Remove the popovers from the oven and use a sharp knife to prick the dome of each muffin to allow steam to escape. Let the muffins rest in the popover tin for 5 minutes before turning them out onto a wire rack.
• Serve warm with butter.

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.

CHEDDAR AND CHIVE POPOVERS

Steps:

• Preheat the oven to 450 degrees, and grease your popover pan. I sprayed mine with non-stick spray. You can also melt additional butter and brush the melted butter into each popover cup.
• Melt 1 tablespoon of butter in your bowl and set it aside to cool slightly.
• Break the eggs into the same bowl with the butter, and whisk gently.
• Then whisk in the flour, salt, and milk until just combined. You will still have a few lumps and this is okay. You don't want to over mix the batter.
• Using a rubber spatula, gently fold the cheese and chives into the batter. Again, do not over mix the batter.
• Fill the cups 2/3 full (3/4 full for large popovers), and bake at 450 degrees for 15 minutes. During the fist 20 minutes of baking time DO NOT open the oven. Opening the oven will cause the popovers to collapse.
• After the 15 minutes is up, reduce the oven temp to 350 degrees and bake for an additional 20 minutes, until brown and crusty in appearance.
• When the popovers are done, remove from oven, and immediately make a small slit in the side of each with a knife. This will release the steam and keep the popovers from falling.
• Serve immediately.