Herbed Popovers With Monterey Jack Cheese

baked popovers

Quick breads are just that “quick”. Quick to make and quick to bake. They are made with chemical leavening agents, principally baking soda and baking powder.

Popovers, however, are solely dependent on eggs as a leavener.

With only a few basic ingredients and no yeast, these delicious herbed popovers are crispy on the outside and soft and tender on the inside.

You will need a special popover pan to make these:

Herbed Popovers with Monterey Jack Cheese

Makes 12

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 cups whole milk
  • 4 large eggs
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped flat leaf parsley
  • 3 oz. Monterey Jack cheese, shredded (3/4 cup)

Preheat oven to 400F.

Combine all the ingredients in a blender and blend until smooth (always put in wet ingredients first).

popover batter

Spray pans with nonstick spray. Fill each of the muffin tins about 3/4 full with the batter. Top with the grated Monterey jack cheese.

precooked popovers

Bake until puffed and deep brown, about 40 minutes (no peeking by opening the oven door during baking).

herbed popovers

Bake these elegant herbed popovers and watch them quickly disappear!

baked popovers

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About Chef Kathy

My name is Kathy Davault. I am an award winning chef and author, and have enjoyed cooking for over 30 years. I decided to go to culinary school to become a chef because I knew there was more to cooking than just following recipes.

I started my website http://www.how-to-cook-gourmet.com in 2006 to offer an abundance of information on many of the things I learned in culinary school. I have a real passion for cooking and want to share all of my tips and techniques with you.

If you are serious about cooking, and would like to be considered a real chef without going to culinary school, let me show you how. You will truly leave a lasting impression on your family and friends, and become the talk of the party with your fabulous dishes!


Chef Kathy

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