When you grow your own food, you learn about growing seasons, and frost dates, and germination periods, and days to harvest. You learn to wait for tomatoes (because they are so, so worth it). And you learn about resourcefulness. Most of all, you learn about resourcefulness. How to improvise when your produce isn't ready yet--even more so, that you learn what to do with your produce bounty.
Luckily I like spicy things (maybe I planted 6 jalapeño plants because I like spicy things), because the jalapeños came in full force last week. The littles are not spice fans (yet), so I needed to find a way to use some of our peppers without subjecting the littles to the pepper burn.
Makes 12 popovers
Ingredients
3 large eggs
1 cup all-purpose flour
1 cup whole milk
1 cup shredded mild cheddar cheese
1/4 cup jalapeno, diced
1/2 teaspoon salt
Directions
These jalapeño popovers were the perfect option--with the peppers cored and deseeded, of course. Cheesy, eggy goodness, with just the tiniest kick from the jalapeños. If I were making these for only myself, I would deseed, but leave in the ribs, my jalapeños because these didn't really have the bite that I long for.
Jalapeño Cheddar Popovers
from Mother ThymeMakes 12 popovers
Ingredients
3 large eggs
1 cup all-purpose flour
1 cup whole milk
1 cup shredded mild cheddar cheese
1/4 cup jalapeno, diced
1/2 teaspoon salt
Directions
- Preheat oven to 400 degrees Fahrenheit. Spray 12 cup muffin tin with non-stick cooking spray and set aside.
- Using an electric mixer on medium speed or whisk combine all ingredients in a medium bowl and and stir until blended.
- Pour batter in to muffin tin filling 2/3 full. Bake for 20-25 minutes until tops are risen and firm and golden brown.
- Remove popovers from tin and cool on wire rack.
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