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Creamy Cheddar Cheese Popovers Recipe
|All purpose flour||1 Cup (16 tbs)|
|Mexican seasoning/1/4 teaspoon chili powder and a dash each ground cumin, garlic powder, and oregano leaves||1⁄2 Teaspoon|
|Garlic salt||1⁄4 Teaspoon|
|Melted butter/Margarine||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Shredded sharp cheddar cheese||4 Ounce (1 Cup)|
|Ripe olives||1⁄4 Cup (4 tbs), finely chopped|
Serving size: Complete recipe
Calories 1411 Calories from Fat 682
% Daily Value*
Total Fat 77 g118.3%
Saturated Fat 37.6 g188.2%
Trans Fat 0 g
Cholesterol 790.5 mg
Sodium 1855.8 mg77.3%
Total Carbohydrates 115 g38.5%
Dietary Fiber 4.8 g19.3%
Sugars 13.5 g
Protein 68 g135.8%
Vitamin A 54.6% Vitamin C 0.82%
Calcium 120.7% Iron 56.1%
*Based on a 2000 Calorie diet
Add butter, milk, and eggs and beat, scraping bowl frequently, until very smooth (about 2 1/2 minutes at medium-high speed if using electric mixer).
Beat in cheese and olives.
Evenly distribute batter in 12 well-greased 1/2-cup-size containers (muffin tins or ovenproof glass custard cups).
Bake on center rack in the preheated 375° oven for 45 to 50 minutes or until well browned and firm to touch.
Remove from containers and serve hot.
If you like popovers to be especially dry, loosen from pan but leave sitting at an angle in cups; prick popovers' sides with a skewer and let stand in the turned-off oven with door slightly ajar for 8 to 10 minutes.