Spicy bite to cheese popovers | The Honolulu Advertiser

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Spicy bite to cheese popovers | The Honolulu Advertiser | Hawaii's Newspaper

Posted on: Wednesday, October 31, 2007

TASTE
Spicy bite to cheese popovers

•	Layer lovers' lasagna

By J.M. Hirsch
Associated Press

Hawaii news photo - The Honolulu Advertiser

Popovers with goat cheese and chilis are cheesy with a spicy bite and can be paired with a salad for a light dinner.

LARRY CROWE | The Associated Press

These spicy, cheesy popovers from Linda Collister's "Quick Breads" come together almost instantly in a food processor and are perfect for paired with a salad for a light dinner.

If you don't care for chilies, leave them out; if you don't care for goat cheese, use Boursin, the soft white cheese that comes in herb, garlic or pepper flavors.

POPOVERS WITH GOAT CHEESE AND CHILIS

1 cup whole or 2 percent milk (not nonfat)

1 cup all-purpose flour

1/4 teaspoon salt

1 tablespoon wheat germ

3 extra-large eggs

2 tablespoons unsalted butter, melted

5 to 6 ounces goat cheese, cut into 12 rounds

1 medium-hot fresh chili (or to taste), seeded and finely chopped

Heat oven to 425 degrees. Coat two standard 6-cup muffin pans with cooking spray. Set the pan on a baking sheet.

In a food processor, combine the milk, flour, salt, wheat germ, eggs and butter. Process until the ingredients form a smooth batter.

Pour the batter into the muffin cups, filling each to about half. Place one piece of cheese and a bit of chopped chili into each cup.

Bake for 25 minutes, then reduce heat to 350 degrees and bake another 15 minutes. Do not open the oven door during cooking.

Serve immediately.

Serves 4 to 6.

Per serving: 300 calories, 19 g fat, 10 g saturated fat, 160 mg cholesterol, 300 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g sugar, 14 g protein

(Recipe from Linda Collister's "Quick Breads," Ryland, Peters & Small, 2007, $12.95)

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