Poblano Pepper and Pepperjack Popovers
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Yields 6 Servings
Ingredients
- 1 poblano pepper
- 2 eggs, room temperature
- 1 c milk, room temperature
- 1 c all-purpose flour
- ¼ t kosher salt
- 1 T unsalted butter, melted
- 1/2 c shredded Monterey Jack cheese with jalapenos
- cooking spray
- cornmeal (for coating muffin tin)
Instructions
- Heat up the oven broiler. Broil the poblano pepper 1 inch from the heat, turning occasionally to get all sides charred and blistered. Transfer pepper to a ziploc bag, seal, and allow to steam 5-10 minutes. Discard the charred skin and seeds from the pepper. Dice the pepper finely.
- Heat oven to 400F with the popover pan or muffin tin in the oven to preheat as well.
- In a large mixing bowl, combine the following ingredients in the order given: eggs, milk, flour, salt, butter, cheese, and the diced poblano pepper. Take care not to overmix, especially after adding the flour. The batter should stay a bit lumpy.
- Remove the preheated pan from the oven and spray with cooking spray. Dust the insides of the tins with cornmeal, shaking out the excess (this will give the dough something to cling to to help the popovers puff properly). Add the prepared batter to the popover or muffin tins. Bake at 400F for 30 minutes until puffed and golden. Pierce the tops with a knife and bake another 4 minutes. Remove from the oven and serve immediately. I always eat popovers with butter.