COTIJA & CHIVE POPOVERS

Ingredients

5 oz. Shredded Chihuahua® Quesadilla Cheese from V&V SUPREMO®

3/4 minced chives

6 oz. +1 Tbsp. all-purpose flour

4 large eggs, room temperature

8 oz. Grated Sierra® Cotija Cheese from V&V SUPREMO®

16 oz. Supremo® Mexican Style Crema from V&V SUPREMO®, room temperature

1 Tbsp. Dijon mustard

1/2 tsp. ground white pepper

Preheat convection oven to 400˚ F. Liberally spray a mini muffin tin with cooking spray. Set aside.
Add Chihuahua®, chives, and 1 Tbsp. flour to a medium bowl. Toss to combine. Set aside.
Place eggs in a blender and blend until frothy, about 15 seconds.
Combine 6 oz. flour, cotija, sour cream, mustard, and white pepper. Stir well.
Add half of the flour and sour cream mixture to the blender. Blend for 1 minute. Add the remaining mixture and blend for an additional minute, or until batter is smooth.
Transfer batter to a large bowl. Fold in Chihuahua® and chives. Spoon the batter into the muffin tin until it reaches just below the rim. Tap the muffin tin a few times to settle the batter.
Bake popovers, without opening the oven door, for 14 minutes, or until puffed and golden.
Remove popovers from the muffin tin and serve immediately.

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