Cheddar chipotle popovers with rosemary

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I wanted to revisit the Gouda popovers with black pepper of last year, but did not want to drive to the market for Gouda - OK, I still had to drive to the 7-11 for milk, but at least that's only a mile off.  I had shredded cheese on hand, and thought to make a "warmer" version with smoky, spicy chipotle powder and a pinch of fresh rosemary.  What a treat - Especially slathered with fresh butter, right out of the oven!

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THE RECIPE

1 1/2 cups whole milk
2T sweet butter
3 large eggs
1 1/4 t sea salt
1 T chipotle powder
1 T E.V. olive oil
1 t minced fresh rosemary leaves, or 1/2 t chopped dried
3/4 t freshly cracked black pepper
1/2 t ground cinnamon
1 1/2 cups all-purpose flour
4 oz. shredded sharp cheddar cheese


Preheat oven to 375º Fahrenheit.  Place muffin or popover pan on a lower rack.  Meanwhile, heat the milk and butter over medium flame until warm and the butter has melted. 

Whisk together the eggs and spices until smooth; slowly stir in the hot milk and butter.  Add the flour in small increments and whisk until smooth.

Once the above steps have been completed, pull the pan out of the oven and coat thoroughly with pan release spray.  Pour the batter evenly among the baking cups and top each with a pinch of cheese in the center.

Bake at 375º Fahrenheit for approximately 40 minutes.  Check after 35 minutes.

RESIST the temptation to peek in the oven and don't, as my Mom would say when she was baking, "For God's sake, don't go stomping around the house, or it will fall!".

(Click on image for larger view) Just out of the oven; perhaps a little more batter, and 2 - 3 minutes fewer.

Serve the popovers immediately, and don't be afraid to top with some more grated cheese or butter (or both!).

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