BLUE CHEESE PECAN POPOVERS
Enjoy these popovers baked using pecans and blue cheese - perfect addition to your bread basket.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool; finely chop.
- Increase oven temperature to 375°F. In blender, place eggs, flour, milk, 2 tablespoons of the melted butter and the salt. Cover; process until smooth, stopping to scrape down side as needed
- Grease 2 (6-cup) popover pans with remaining 2 tablespoons melted butter. Pour batter evenly into pans, filling cups three-fourths full. Sprinkle with chives, cheese and toasted pecans.
- Bake 40 to 45 minutes or until browned and puffy. Pierce each popover in several places with thin wooden skewer. Bake 5 minutes longer or until crisp. Immediately remove from cups. Serve hot.
Nutrition Facts : Calories 190, Carbohydrate 17 g, Fiber 1 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg
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Wang Kiyoko
[email protected]These popovers are the perfect way to use up leftover blue cheese. They're also a fun and easy way to get your kids to eat their vegetables.
Sijon Mondol
[email protected]I love the way these popovers rise in the oven. They're so light and fluffy, and they're always a crowd-pleaser.
Lyla Y
[email protected]These popovers are so easy to make and they're always a hit with my family. They're the perfect side dish for a holiday meal.
Daneil Kim
[email protected]I'm not a big fan of blue cheese, but I loved these popovers. The blue cheese flavor is subtle and it pairs perfectly with the pecans.
justin smith
[email protected]I've made these popovers several times now and they're always a hit. They're so light and fluffy, and the blue cheese and pecans add a nice touch of flavor.
Alex Shannon
[email protected]These popovers are the perfect size for an appetizer or a side dish. They're also really easy to make, so they're perfect for a busy weeknight meal.
Sunshine Nicole
[email protected]I love the combination of blue cheese and pecans in these popovers. They're so flavorful and they're always a hit with my family.
Rutendo Chikomborero
[email protected]These popovers are a great way to use up leftover mashed potatoes. They're also a fun and easy way to get your kids to eat their vegetables.
Eka Kobaidze
[email protected]I wasn't sure how I would like these popovers, but I was pleasantly surprised. They're so light and fluffy, and the blue cheese and pecans add a nice savory flavor.
Mary Precious
[email protected]These popovers are a delicious and easy way to impress your guests. They're perfect for any occasion.
Tashik Deowan
[email protected]I've never made popovers before, but these were so easy to make and they turned out great! I'll definitely be making them again.
Mmujeeb Ali
[email protected]These popovers are the perfect side dish for a holiday meal. They're easy to make and they're always a hit with my guests.
Nek muhammad adil
[email protected]I made these popovers for my family and they loved them! They're so light and fluffy, and the blue cheese and pecans add a nice touch of flavor.
Mukesh Mahato
[email protected]These popovers are a great way to use up leftover blue cheese. They're also a fun and easy appetizer to make.
Kathy Peterson
[email protected]I was a little hesitant to try these popovers because I'm not a big fan of blue cheese, but I was pleasantly surprised. The blue cheese flavor is subtle and it pairs perfectly with the pecans.
Maria Gulasova
[email protected]These popovers are delicious! The blue cheese and pecans give them a unique and flavorful twist.
Maricel Pascua
[email protected]I've made these popovers several times now and they always turn out perfect. They're so easy to make and they're always a crowd-pleaser.
Sadeed Ullah
[email protected]These popovers were a hit at my dinner party! They were light and fluffy, with a slightly crispy exterior. The blue cheese and pecans added a nice savory flavor.