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Quick Pepper Jack Popovers

Pepper Jack Popovers

When Safeway held their 8th annual Art of Dairy contest last year – an art contest for high school students –  I was asked to create Lucerne dairy recipes to support the contest.  I thought of recipes that would appeal to teenagers, like Quick Double-Cheesy Pizza or Creamy Tomato Penne Pasta Bake, and  these peppery-hot cheesy popovers. Popovers take just 10 minutes to stir together. They are similar to a cream puff pastry but without the creamy filling. Pepper Jack cheese makes these popovers a savory variation to serve in place of dinner rolls, or for a spicy snack, or with a hot bowl of soup like Rita’s Sherried Mushroom Soup on a rainy day. Maybe if we cook for rainy weather we’ll get some moisture here in California!

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Pepper Jack Popovers  

Prep Time: 10 minutes
Bake time: 30 minutes
Servings: 12 popovers

1        cup all-purpose flour
6        ounces (1-1/2 cups) Lucerne Pepper Jack Cheese, shredded
1/2     teaspoon salt
Pinch  cayenne pepper
1        cup milk
2        eggs
3        tablespoons butter

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.

Kitchen 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.

 Recipe by Rosemary Mark. Photo by Safeway.

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7 Comments

  1. Posted January 21, 2014 at 11:59 am | Permalink

    I adore popovers! I’m going to make these for super bowl Sunday to go with my chipotle black bean chili (recipe development in progress).

    • Rosie's Kitchen
      Posted January 21, 2014 at 4:21 pm | Permalink

      Perfect match to your chili!

  2. John in SF
    Posted January 22, 2014 at 3:20 pm | Permalink

    This Popover recipe looks real easy and a tasty photo too. With the Pepper Jack, they seem perfectly American. So, if not chili as an accompaniment, what about something also American like a Waldorf Salad, or a chopped salad. And spiced up with a glass of Gewurztraminer. Would that work? Or add something Italian like a Prosecco?

    • Rosie's Kitchen
      Posted January 22, 2014 at 5:33 pm | Permalink

      This popover would be great with a salad, your Waldorf is interesting but I think I’d use sharp Cheddar with Waldorf. The cheese is interchangeable. And for beverage, how about a favorite cold beer to cool off the chili!

  3. Posted February 4, 2014 at 1:47 pm | Permalink

    Surprisingly, I’ve never made popovers. I don’t know why. My mom made them and I loved them so much. Pinning this to make them!!

    • Rosie's Kitchen
      Posted February 4, 2014 at 9:01 pm | Permalink

      You’ll be surprised how easy they are — and don’t forget to watch them rising in the oven! There’s a caramel popover in the Feb. 2014 Bon Appetit, looks yummy!

      • Posted February 4, 2014 at 9:11 pm | Permalink

        Oh fun! And I’ve got the new BA, I just haven’t taken the time to read it. But I will now. We head to Tahoe tomorrow and I’ll have a nice long car ride to look through it.

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