Popovers. Who knew they’d be that tasty and easy to make? Tracy of the Shutterbean.com knew. That’s where I first saw these pretty little mouthfuls and just knew I had to try making them. Now, mine didn’t look as pretty as hers and I was a little disappointed at first. But it tasted great.
This recipe makes 24 mini muffin sized popovers. I added my own twist to the recipe by adding green onion and finely chopped jalapeno to the mix and I loved them. I’m sure you will too.
Cheesy Jalapeno Popovers Recipe
Ingredients:
2 Eggs
1 cup Milk
1/2 tsp salt
1/4 tsp ground black pepper
1 green onion, finely chopped
1 Jalapeno, finely chopped
1/3 cup freshly grated sharp cheddar
1 cup all purpose flour
1 tbsp fresh parsley, finely chopped
2 tbsp butter, melted
Method
– In a mixing bowl whisk together the 2 eggs along with a cup of milk.
– Add to it some salt, ground black pepper, the finely chopped green onion and jalapeno pepper.
– Then grate some sharp cheddar,I used smoked sharp cheddar.
– Add the cheese to the mix along with a cup of flour and whisk it all together.
– Add the fresh parsely and stir it it. Then cover the batter with cling film and let it rest in the fridge for at least an hour. This is a good time to pre-heat the oven to 425F.
– Once your batter has reheated and the oven preheated, it’s time to prep your mini muffin pan.
– Start by brushing around 2 tbsp melted butter, in each of your mini muffin cups.
– Place the buttered muffin pan in the oven and heat it until the butter sizzles (about 2-3 minutes).
– Then remove the pan from the oven and fill the cups with batter.
– Pop the pan in the oven again and bake for about 15-17 minutes or until puffed and golden brown.
– Ta-da!
Print Recipe
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Reader Interactions
Comments
Liuba saysSurely gonna try this out at home! Looks yummy!
- Noreen says
Glad they turned out good, thanks for the picture Liuba!
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- Ambika says
Yum!! These look perfect, I love the combination of flavors here 🙂
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- Noreen says
Thanks Ambika! 🙂
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- KD says
One of the easier recipes. I will definitely try this out. Much healthier than frying.
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- Shannon says
Looks yummy! One question, step 6 says “Once your batter has reheated and the oven preheated, it’s time to prep your mini muffin pan.” If we’re taking it from the fridge shouldn’t it be very cold? do you need to let the temperature rise again? if so, why put it in the fridge in the first place? Thanks!
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- Noreen says
Ooops Shannon, you caught a mistake. I meant to say rested….silly me typed reheated instead. *face palm*. May bad! The batter should be cold, when you pour it into the sizzling hot buttered mini muffin tray.
I should go edit my image now…
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- Dewi says
Thank you for this recipe, I made it tonight and they came out great:)))
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- Noreen says
Your welcome, that’s great to hear!
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- Jill says
These look delicious! Haven’t heard of popovers before so will definitely give this one a try. Might struggle finding fresh jalapenos (in England and don’t remember seeing any in the supermarket) so might have to use other chillis. Hope it still works!
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- Grace Hatter says
These are yummy and so easy to make. The batter can wait for quite a while and I would add that you fill the cups no more than 3/4 full..that way the batter is evenly distributed. Thanks so much for this. Served with White Chicken Chili but as a snack with hard sausage…thry are awesome!
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- Jaya says
My recipe did not rise after baking! What is my mistake? Please help!
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- Noreen says
Hi Jaya, the key to this recipe is #1) the batter has to rest in the frigde and #2) the oven and the pan you are using have to be searing hot before you fill them with the batter. Other than those two things I don’t see why it wouldn’t rise.
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