Cheddar Jalepeno Popovers

Once again it’s been awhile since I’ve posted. My sister is getting married in less than two weeks and last weekend was her bachelorette party. I left a couple days before the extravaganza in order to (drop my daughter off at my mom’s) help set up for a weekend long affair. It was awesome. It’s been a day or so, I’m starting to feel human again.

So…I cooked a ton this weekend as we hosted a dinner and byob party to kick off the weekend events, but, I forgot to take pictures of the food…fail. So I COULD tell you all about the delicious things I cooked, or, I could skip it and move on to something I actually remembered to take a picture of (that was delicious).

POPOVERS!!!! They are one of my favorite things to make, probably because everyone is always saying they are SO HARD to make (they aren’t). Really, the only caveat I’ll give you, is that they don’t keep their beautiful airy shape for a very long time, but even so, they are still delicious, so in the long run it really doesn’t matter.

Basically, the popover requires that once you place this baby in the oven, you don’t open the oven again – like a souffle, it’ll drop. So as long as you keep that rule in your head, you’re good. Promise.

I made two types of popovers, cheese and cheese and jalepenos. Really this is because I pickled my own jalepenos and they are HOT, so Z won’t eat them.

This is what you’ll need;

3 eggs (I used large)

1 cup flour

1 cup milk (I used 2%)

1 cup cheese (I used a combination of cheddar and romano because it’s what was in my fridge)

1/4 tea salt

1/4 tea old bay seasoning

1/4 tea pepper

Cooking spray (I used coconut because I was still under the influences of my sister 🙂

Preheat your oven to 400 F

I usually mix everything in a bowl by hand because I find it’s more fun to do so with a kid. My sister pointed out that my husband bought me a kitchenaid mixer for christmas which I have yet to open, and that is a travesty. So you will see some recipes in the coming days/weeks where I will be using my new/old toy (excited!)

Spray a muffin pan with your cooking spray. Set aside.

Put all the ingredients in a bowl. There are some variations on this. Some people think you should mix the milk and flour first…I think simplicity is best, especially as I’m doing this recipe with Z, who is going through an impatient phase right now (and a rather demanding one). So, I dumped everything in a bowl, and mixed up with a fork. You’ll get a runny sort of cake looking batter.

Scoop your batter into the muffin tins (about 2/3 full). Place in the oven for 20-25 minutes.

If you turn your oven light on, you and your child can have a show right in the kitchen. At first, popovers rise like muffins. Then all of a sudden, they start to balloon up, looking like they are going to pop, but they don’t! They start to dance and finally settle on really interesting shapes. The air STAYS IN THE POPOVER! It’s amazing. And so SO tasty.

Try these, I don’t think you’ll regret it (and they are such a fancy type of breakfast/dinner item – you’re friends and family will be super impressed)

Cheddar & Jalepeno Popovers

What’s great about these is you can really use any additional ingredients to make these really special. I find the lighter my ingredients are, they better popover shape I get, but be creative!

20-25 minutes

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2 Responses to Cheddar Jalepeno Popovers

  1. hippyma says:

    I’m crying a little inside that you haven’t used your mixer yet, open it!! i would give my left arm for a stand mixer!! These sound delicious!

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