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!
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!