Tex-mex Chicken In Chili Popovers

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 eggs, room temperature
• 3/4 cup milk, room temperature
• 3/4 cup all-purpose flour
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 cup margarine or 1/4 cup butter
• 1/4 cup flour
• 1/4-1/2 teaspoon chili powder
• 1/8 teaspoon cumin
• 1 cup chicken broth
• 1/3 cup milk
• 4 ounces shredded monterey jack cheese
• 1 1/2 cups cubed cooked chicken
• 1 (4 ounce) can diced green chilies, drained

Recipe

• 1 heat oven to 450. generously grease 6 popover cups or six 6-oz. custard cups. (place custard cups on baking sheet.).
• 2 in small bowl, beat eggs with wire whisk or rotary beater until lemon-colored and foamy. add 3/4 cup milk; blend well.
• 3 lightly spoon flour into measuring cup; level off. add 3/4 cup flour, 1/2 teaspoons chili powder and salt; beat with wire whisk or rotary beater just until batter is smooth and foamy on top.
• 4 fill greased cups about half full.
• 5 bake at 450 for 15 minutes. do not open oven. reduce heat to 350; bake an additional 25 to 30 minutes or until deep golden brown.
• 6 remove from oven; insert sharp knife into each popover to allow steam to escape. remove from pan.
• 7 meanwhile, melt margarine in medium saucepan over medium heat.
• 8 stir in 1/4 cup flour, 1/4 to 1/2 teaspoons chili powder and cumin.
• 9 gradually add chicken broth and 1/2 cup milk, stirring constantly.
• 10 cook until mixture boils and thickens, stirring constantly. add cheese; stir until melted.
• 11 stir in chicken and chiles. simmer 1 to 2 minutes or until thoroughly heated. spoon chicken mixture into split popovers.