Jalapeno Cheddar Popovers

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I had extra jalapeño on hand so I thought incorporating them in to popovers would be an excellent addition.

Popovers are super easy to make and these turn out light and airy.   The batter is poured in to greased muffin tins (no need to have a special popover pan) and bake for about twenty minutes.  As these bake they will rise high.  Once you pull them from the oven they will deflate a bit unless you bake them a little longer than I prefer.

What I love about popovers is that you can add whatever you’d like.  Make these savory or sweet depending on what you are serving them with.  I have some extra Meyer Lemons left from my Meyer Lemon Prosecco with Limoncello.  I think adding some Meyer Lemon juice in to some popovers would be delicious too, don’t you? 

For this recipe all you need is one bowl, a mixer and six ingredients.  In roughly twenty minutes you can pop these out of the oven and enjoy!

Jalapeño Cheddar Popovers

Makes 12 popovers

3 large eggs
1 cup all-purpose flour
1 cup whole milk
1 cup shredded mild cheddar cheese
1/4 cup jalapeno, diced 
1/2 teaspoon salt

Preheat oven to 400 degrees Fahrenheit.  Spray standard size 12 cup muffin tin with non-stick cooking spray and set aside.  

Using an electric mixer on medium speed or whisk combine all ingredients in a medium bowl and and stir until blended.

Pour batter in to muffin tin filling 2/3 full.  Bake for 20-25 minutes until tops are risen and firm and golden brown.   

Remove popovers from tin and cool on wire rack.   

Notes- I used canned Chi-Chi’s Green Jalapeño Wheels that I diced for this recipe.  


  1. these sound really Yummy,I will mark this recipe thanks for sharing :)

  2. What a great idea! I LOVE popovers, and this sounds like a delicious variation.

  3. Delicious recipe!! And nice fotos!!

  4. These would be perfect with some yummy Tex-Mex!! Can’t wait to try!

  5. These look amazing…I’ve never made popovers but you can’t go wrong with cheddar and jalapeno’s. Sounds and looks delicious!

  6. How would these turn out if I used nonfat milk instead of whole?

  7. Hi Katie. You can definitely use nonfat milk instead of whole milk if you prefer. Enjoy!

  8. I adore anything cheddar and jalapeño!! And I agree about the lemon idea, yum!!! Love these Jennifer!!

    Katie @ Epicurean Mom

  9. I’ve heard of popovers many times before and only just realised by reading your recipe that they are actually just what we brits call yorkshire puddings!!

    Love the sound of your recipe, thanks

  10. I’ve never heard of popovers but they look delicious. Could their name be because they’re so easy to make when friends pop over?

  11. Anonymous says:

    Holy… they are so good and I just made them to go with my homemade Chicken and Barley Soup!

  12. These look so yummy!

  13. We are making these tonight…they smell yummy!

  14. Hi Beth! I hope you enjoy them! Let me know how they turned out for you!

  15. I’ve never made popovers and think i need to asap! I can’t wait to harvest my jalapenos in the spring and make these!

  16. Anonymous says:

    I am making these right now.. Can’t wait to try they look so good!

  17. These popovers look and sound so good!

  18. Hey there! I’m hoping to make these for super bowl sunday, and I’m wondering if you used a mini-muffin tin or a regular sized one?

    If you used a mini, and I only have a regular, how much would you adjust the temperature or baking? Thanks!

  19. Kelsey. I’m making today too and I thought sane thing on mini muffins. I’m going to try it out shortly!!! Can’t wait.

  20. Hi Mary- This recipe used a regular 12 cup muffin pan. I am going to update the recipe reflecting that as well! :) Let me know how these turn out for you. Enjoy!

  21. I made mini muffins and added cilantro. Yum. Cooked them about 11 mins. They are great!!

  22. Can I make these ahead of time and freeze them?
    If so, how should I reheat them?

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