Cotija & Chive Popovers

Ingredients

Directions

1. 1

   Preheat convection oven to 400˚ F. Liberally spray a mini muffin tin with cooking spray. Set aside.

2. 2

   Add Chihuahua®, chives, and 1 Tbsp. flour to a medium bowl. Toss to combine. Set aside.

3. 3

   Place eggs in a blender and blend until frothy, about 15 seconds.

4. 4

   Combine 6 oz. flour, cotija, sour cream, mustard, and white pepper. Stir well.

5. 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. 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. 7

   Bake popovers, without opening the oven door, for 14 minutes, or until puffed and golden.

8. 8

   Remove popovers from the muffin tin and serve immediately.