Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
Savory Jalapeño-Cheddar Popovers feature a little kick of heat that we know you'll love. For a head start, make the popover batter a day ahead; cover and chill. Then bring to room temp before baking.
Makes 1 dozen
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3 large eggs, at room temperature
1 cup all-purpose flour
1 cup milk, at room temperature
3 tablespoons butter, melted
1/2 teaspoon kosher salt
1/4 cup (1 oz.) shredded sharp Cheddar cheese
1 tablespoon minced seeded jalapeño pepper (about 1 pepper)
Vegetable cooking spray
Hands-on: 15 Minutes
Total: 1 Hour, 10 Minutes
Preheat oven to 450°. Process first 5 ingredients in a blender 15 seconds or until smooth. Stir in cheese and jalapeño, and let stand 30 minutes. Lightly grease a 12-cup muffin pan with cooking spray; place in a jelly-roll pan, and heat in oven 2 minutes. Spoon batter into prepared muffin pan, filling halfway. Bake 15 minutes. Reduce oven temperature to 375°, and bake 8 to 12 minutes or until puffed and golden brown.