Mini Monterey Jack-Jalapeno Popovers

Mini Monterey Jack-Jalapeno Popovers

The original recipe is from Gourmet Magazine, September 2009 issue.  In lieu of provolone I used Monterey Jack.  Replaced chives with jalapeno!

Ingredients

  • 1 cup whole milk
  • 2 large eggs
  • 1 cup all-purpose flour
  • 2 tablespoons unsalted butter, melted, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/3 cup finely chopped Monterey Jack
  • 2 tablespoons grated parmesan
  • 1 1/2 tablespoons chopped jalapeno (more if you like)

Equipment: a 24-cup mini-muffin pan

Preparation

Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and chives. Chill 1 hour to allow batter to rest.

Preheat oven to 425°F with rack in upper third.

Butter muffin pan with remaining tablespoon butter, then heat in oven until butter sizzles, about 2 minutes.

Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes.  Serve immediately.

Monterey Jack-Jalapeno Popover, Moonglow Cooks

Monterey Jack-Jalapeno Popover, Moonglow Cooks

Mini Monterey Jack-Jalapeno Popover, Moonglow Cooks

Mini Monterey Jack-Jalapeno Popover, Moonglow Cooks

Parmigiano Reggiano, Moonglow Cooks

Parmigiano Reggiano, Moonglow Cooks

Jalapeno, Moonglow Cooks

Jalapeno, Moonglow Cooks

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