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Chili, Cheddar, and Scallion Popovers with Aleppo Butter

Chili, Cheddar, and Scallion Popovers with Aleppo Butter

If you’re looking for a little sumpin’ sumpin’ that will satisfy your afternoon craving for a savory snack, these are the guys for you! (Note: They’re equally as good for breakfast with bacon and eggs!)

They’re a little spicy from the chili and scallions, and the sharp, aged cheddar rounds out the flavors like it’s nobody’s business.

These popovers are a dream.

Popovers are one of those baked goods that you’re comfortable with or not. They’re a little mysterious because you can’t open the door to check on them during the crucial “pop” phase, so you have to rely a lot on blind confidence.

But, in the pro-column, I’ve never made a bad one, and neither will you.

The trick is just to have the ingredients at room temperature, the pan well-greased, and the oven at the right temperature.

In fact, these are so rote to make, that my best friend – who’s so terrified of cooking that she’s nervous about chopping parsley wrong – can make these in her sleep.

When she first made these for us one Sunday morning when we lived together in our early 20’s I was a little shocked.

  1. I’d never even heard of one, and had no idea what the fuss was about.

And:

2. I’d never seen her make anything more complicated than a microwaved Lean Cuisine.

But, she assured me that they were phenomenal, and she asked if I wouldn’t mind being a guinea pig before she made them for her boyfriend.

It didn’t take a lot of convincing on my part. Buttery bread product? Yes, please.

Chili cheddar scallion popovers with Aleppo better butter

However, she did leave me with one superstition of popovers that morning when she mildly rebuked our cat.

“Casey! Don’t jump off the kitchen stool! You might deflate the popovers!”

So, to this day I give the cats a little talking to when they’re sniffing around the oven when the popovers are in the oven.

“Don’t run, or jump or chase your tail and knock down something, you little maniacs! You might deflate the popovers!”

*Note, to this day no cat has ever “deflated” popovers.

So, grab some milk, flour, cheese, chili powder, and scallions.

You’re going to love these bad boys.

Chili cheddar scallion popovers with Aleppo pepper butter

Tips and Notes:

*If you’re like me and half the time forget to pull the eggs out of the refrigerator early enough, you can just place the eggs in a large bowl of lukewarm water for 10 minutes.

*You can microwave the milk for 15-20 seconds to warm it up

* To reheat the popovers, just place them in a 350-degree oven for about 5 minutes.

Chili, Cheddar, and Scallion Popovers with Aleppo Butter
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Chili Cheddar Scallion Popovers with Aleppo Pepper Butter

These popovers are slightly spicy, good and cheesy, and are amazing with a schmear of Aleppo pepper butter!
Course Appetizer, Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes

Ingredients

  • 2 tablespoons salted butter, melted and divided
  • 3 large eggs, room temperature
  • 1 1/2 cups whole milk, room temperature
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup sharp cheddar
  • 1/4 cup roughly chopped scallions

Aleppo Pepper Butter Ingredients:

  • 1/4 cup salted butter, room temperature
  • 2 teaspoons Aleppo pepper flakes

Instructions

  • Preheat oven to 450 degrees.
  • Divide butter between popover cups. Brush 1 tablespoon of the melted butter along the bottom and up the sides of the cups.
  • Place the popover pan in the oven while assembling the ingredients.
  • In a large mixing bowl whisk together the eggs and milkuntil no streaks of yellow remain, approximately 1 minute. Add the flour, remaining butter, chili powder, salt, and pepper to the bowl. Stir until only small lumps remain. Don’t overmix.
  • Stir in the cheddar and scallions.
  • Remove the popover pan from the oven.
  • Using a ladle, divide mixture between the hot popover cups.
  • Place the pan back in the oven and bake for 20 minutes.
  • Reduce heat to 350 degrees.
  • Bake for an additional 15-20 minutes, or until golden brown. (Note, after the 15 minute mark you’re safe to open the oven door to check on them.)
  • Once the popovers are done, cut a small slit in the top with a sharp paring knife to let steam escape. (This won’t deflate the popovers, in fact it will keep them crispy!)

Aleppo Butter Instructions:

  • Combine the butter and Aleppo pepper in a small bowl.
    Serve with popovers, and enjoy!

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