Pepper Jack Popovers
With 10 minutes to prep, 30 minutes to bake, these puffs will be ready hot from the oven just in time to serve with a soup or salad. They can also be reheated in a toaster oven, or frozen to reheat later.
Servings: 12
Ingredients
- 1 cup all-purpose flour
- 8 ounces (1-1/2 cups) Lucerne Pepper Jack Cheese, shredded
- 1/2 tsp. salt
- pinch of cayenne pepper
- 1 cup milk
- 3 Tbsp. butter
Instructions
- Preheat oven to 375°F.
- Combine flour, 1 cup of the shredded cheese, salt, and cayenne in a medium bowl. Stir in milk and eggs until mixture is well blended.
- Divide butter between 12 muffin cups (scant teaspoon per muffin cup). Place pan in preheated oven for 3-5 minutes until hot and butter is melted. (This helps the popovers puff up). Remove pan from oven and tip to coat bottoms and sides of muffin cups with butter. Or use a brush to evenly butter muffin cups.
- Pour 1/4 cup batter into each muffin cup while pan is still hot. Sprinkle remaining 1/2 cup cheese evenly over batter-filled cups.
- Bake 25-30 minutes until popovers are puffed and well browned. Remove from oven and let stand 1 minute. Run a table knife around edges and lift popovers out of pan. Serve hot.
Notes
– No need to use a special popover pan. A regular muffin pan works fine.
– Popovers need to be baked thoroughly so the center is cooked and the outside is crispy.
– If the pan is dark metal the popovers may bake a darker brown.
– The popovers freeze super well in a zip-top bag. Reheat in oven or toaster oven until thawed and hot.
– Popovers need to be baked thoroughly so the center is cooked and the outside is crispy.
– If the pan is dark metal the popovers may bake a darker brown.
– The popovers freeze super well in a zip-top bag. Reheat in oven or toaster oven until thawed and hot.