CHIPOTLE CHILI POPOVERS
Provided by Food Network
Yield 6 to 8 popovers
Number Of Ingredients 9
Steps:
- Preheated oven 425 degrees.
- Combine the eggs, milk and butter, beat until smooth.
- Combine the flour, cornmeal, seasonings, chili and cumin and stir to combine well.
- Pour the liquid ingredients in and quickly stir to combine and eliminate all lumps.
- Pour the batter into the muffin tins filling 3 quarters full.
- Place the popovers into the oven and bake for 35 minutes at the end of the roast=s cooking time and during the rest period, turning the oven up to the desired temperature after you have removed the roast from the oven. Serve immediately.
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Nirob Jibon
[email protected]I've made these popovers several times now and they're always a hit. They're a great way to use up leftover chili.
Devin Jacobs
[email protected]I made these popovers in a mini muffin tin and they turned out perfect. They were the perfect size for a party.
Zimkhitha Dumani
[email protected]These popovers were a bit too spicy for my taste, but my husband loved them.
Davison Moyo
[email protected]I'm not a fan of chili, so I omitted it from the recipe. The popovers were still delicious.
Kalema Innocent
[email protected]I thought these popovers were just okay. They were a little dry and the flavor was bland.
Lihle Kobi
[email protected]I'm not sure what went wrong, but my popovers didn't turn out as light and fluffy as I expected.
Abdullah Zulbijaadeyn
[email protected]I used a different type of cheese than the recipe called for, but the popovers still turned out great.
Hidayat koko
[email protected]These popovers were easy to make and they turned out perfect. I will definitely be making them again.
Big Davils
[email protected]I'm not a big fan of spicy food, but these popovers were just the right amount of heat. The chili and cheese filling was also delicious.
Tatenda Chinyanga
[email protected]I made these popovers for a party and they were a huge success! Everyone loved them.
M Mbrohi
[email protected]These popover were light, fluffy, and had a delicious smoky flavor from the chipotle peppers. I served them with chili and cheese, and they were a hit!