Smoky Chili Popovers

Smoky Chili Popovers

My dear friend’s fiance suggested I make some popovers and enter them into his restaurant’s — BLT Steak— popover competition. Since I’ve had some good luck with food competition, see here and here, I jumped at the chance.

Smoky Chili Popovers

Nom nom nom, this was the first time I’ve made popovers and I wonder where these have been all my life. Why you ask? As my mother-in-law would day, she’s “never met a carb she didn’t like”, and I subscribe to that philosophy. So I love these chewy, crunchy, eggy little puffins, natch.

Smokey Chili Popovers

These popovers are super flavorful with roasted green chilies, sweet corn and Monterrey Jack cheese… think the ‘Southwest’ flavor category.  Serve these steaming hot from the oven with some butter sweetened with honey. Melt. 🙂

Smoky Chili Popovers

Smoky Chili Popovers

Thanks to Putney Farm for providing the base for this recipe!  Those folks are baking (and cocktail) experts, please check them out!

Smoky Chili and Sweet Corn Popovers (makes 8)

  • 2 cups 2% milk
  • 4 eggs
  • 2 cups flour
  • 3/4 tsp salt
  • Nearly 2 cups shredded Monterrey Jack cheese
  • 4-5 small green chilies, roasted, peeled, de-seeded and chopped (I used jalapeno and a mystery green pepper)
  • 1 small can sweet corn

Preheat oven to 350°. Put your popover pan in the oven at this time to also preheat. Warm the milk over low heat. Don’t boil!!! Beat eggs with a whisk until frothy in a medium bowl. In a separate bowl, combined the flour and salt.  Remove the milk from low heat and whisk vigorously, slowly adding in the eggs. Be mindful here, if it is too hot the eggs will scramble.  Slowly whisk the dry ingredients into the egg/milk mixture. Don’t over mix, just do it until combined, it can be slightly lumpy.

Remove the popover pan from the oven and grease the cups with Crisco. Pour batter into each cup, about 3/4th’s full. Put 1 tsp sweet corn and 1 tsp chopped chilies into each cup. Top with a large pinch of shredded cheese. Bake 50-55 minutes. Don’t open the oven door, just use the oven light to monitor progress.  When the popovers are totally puffed on top and turning golden brown, you know you’ve done it right!

Remove from the oven and quickly take each popover out of the cup. It will start to fall, don’t worry.  Serve warm, with butter. Yum.

How to roast peppers: see this post. Here are some pictures to help guide you. Try to really blister and blacken the skin to get maximum smoky flavor.

IMG_3656

After

Roasted chilies

Before (mystery peppers are the larger, lighter ones)

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