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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

Method of Preparation

  1. Preheat convection oven to 400˚ F. Liberally spray a mini muffin tin with cooking spray. Set aside.
  2. Add Chihuahua®, chives, and 1 Tbsp. flour to a medium bowl. Toss to combine. Set aside.
  3. Place eggs in a blender and blend until frothy, about 15 seconds.
  4. Combine 6 oz. flour, cotija, sour cream, mustard, and white pepper. Stir well.
  5. 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.
  6. 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.
  7. Bake popovers, without opening the oven door, for 14 minutes, or until puffed and golden.
  8. Remove popovers from the muffin tin and serve immediately.



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