Best 5 Cheddar Cheese Red Pepper Popovers Recipes

GIANT CHEESE POPOVERS

Steps:

• Place a popover pan with 12 cups in the oven and preheat to 350 degrees.
• Sift together flour and salt onto a piece of parchment paper; set aside.
• In a small saucepan, heat milk over medium heat until small bubbles form around the edges of the pan. Whisk eggs in the bowl of an electric mixer fitted with the whisk attachment. Slowly add heated milk to eggs, whisking constantly. Gradually whisk in flour mixture.
• Remove heated popover pan from oven; spray each cup with nonstick cooking spray and place on a baking sheet. Fill each cup with batter so it is level to the top; top with cheese.
• Bake 15 minutes. Rotate pan 180 degrees; continue baking until golden brown, about 35 minutes more.
• Invert pan and remove popovers. Serve immediately. Popovers may also be made 2 hours in advance. Cool on a wire rack and reheat in an oven heated to 450 degrees just before serving.

BLACK PEPPER POPOVERS FILLED WITH VERMONT CHEDDAR AND HERB SCRAMBLED EGGS AND MAPLE-MUSTARD GLAZED CANADIAN BACON

Steps:

• For the canadian bacon: Whisk the maple syrup and mustard in a small bowl. Set aside. Heat the canola oil in a large cast-iron pan over high heat. Add the Canadian bacon and cook until browned on the bottom, about 3 minutes. Flip and brush generously with the maple syrup mixture. Cook for another 2 minutes, and then transfer to a platter.
• For the cheddar and herb scramble: Heat the canola oil over high heat in another cast-iron skillet. Add the cherry tomatoes cut-side down and cook until seared, 1 to 2 minutes. Season them with salt and pepper, and transfer to a plate.
• Whisk together the eggs, Cheddar, chives, parsley and tarragon in a large bowl and sprinkle with salt and pepper. Heat the butter in a large nonstick pan over medium-low heat until it begins to sizzle. Add the egg mixture and slowly cook, stirring with a wooden spoon, until soft curds form. Remove from the heat and set aside.
• For the popovers: Preheat the oven to 425 degrees F. Generously brush a 6-slot aluminum popover pan with softened butter. Place the pan in the oven to heat 5 minutes before you are ready to add the batter.
• Whisk together the melted butter, flour, milk, salt, pepper and eggs until smooth. The batter should be thin. Fill the popover pans less than halfway full and bake for exactly 30 minutes. Do not open the oven door while popovers are baking. Make the popovers last because they need to be eaten almost immediately once removed from the oven.
• For assembly: Open the popovers and fill each half with a slice of the bacon. Top each with the eggs, and a cherry tomato half. Serve the remaining tomatoes on the side.

CHEDDAR CHEESE POPOVERS

Steps:

• Preheat oven to 400°F.
• Generously butter 6 cups in a popover pan or 6 six ounce custard cups.
• In a large bowl, beat eggs well with mixer.
• At low speed add milk.
• Add flour and salt and beat until smooth.
• Stir in melted butter.
• Fill cups 1/2 full with batter.
• Top with cheese and pour in remaining batter.
• Bake 50 minutes or until puffed and deep golden brown.
• Let pans cool 1 minute and then loosen with a knife.
• Serve with hot with butter and fresh fruit.

CHEDDAR CHEESE & RED PEPPER POPOVERS

Steps:

• osition a rack in center of oven and preheat to 450.
• Lightly coat popover pan with butter or oil.
• Place empty pan in oven while it's heating.
• In medium bowl, whisk together milk, eggs butter and flour until well blended.
• Add salt, red pepper, and rosemary.
• Remove pan from oven and close oven door.
• Divide batter among the hot prepared cups and tow with cheese.
• Return pan to oven and bake for 20 minutes at 450.
• Then reduce to 350 for 15 to 18 minutes until popovers are a deep golden brown.

CHEESE AND HERB POPOVERS

Steps:

• For the blistered tomato dip: Spray a popover pan with nonstick spray and place in the oven. Preheat the oven to 400 degrees F.
• Add the tomatoes, olive oil, sugar, salt, vinegar, pepper, thyme and rosemary to a large skillet. Toss the tomatoes to evenly coat. Cook over medium heat until the skins blister and the juices release, about 10 minutes. Let cool slightly, then remove and discard the herb sprigs and pulse in a blender 3 to 4 times to make a chunky dip (see Cook's Note). Set aside.
• For the popovers: Clean the blender and put in the eggs and milk. Blend until frothy, about 1 minute. Add the Parmesan, chicken stock and butter. Blend until incorporated and homogenous, 1 minute more. Add the flour, parsley, thyme, scallions, salt and pepper to the batter. Blend once again, just until incorporated.
• Divide the batter evenly among the 6 popover cups, filling each halfway. Bake the popovers, rotating the pan after 20 minutes, until golden brown and puffed above the edge of the pan, about 35 minutes.
• Serve warm with the blistered tomato dip.