Jalapeno jelly popovers
We are very excited to host Susan Whetzel from the well-known and well-loved food blog, Doughmesstic! Now if only we could get her in our kitchen to make it for our table, yum! Take it away, Susan!
Do you host little get-togethers at your house?. We love having friends up for drinks and dinner, with plenty of finger foods to nibble on while dinner is still simmering. Nothing is better than appetizers – you don’t need a plate and from what I can tell, no one really counts how many times you reach for something…so it’s almost like the calories don’t even count!
A favorite appetizer of mine is an incredibly simple, yet totally unexpected mini-popover. Bite sized and filled with a wedge of creamy brie and topped with spicy jalapeno jelly, these popovers are both great looking and an explosion of flavor.
For those of you who’ve never had a popover – don’t fret – you aren’t alone. Our household is a huge fan of them, though, whether sweet or savory, and I’ve made over 60 different types…so trust me, they’re good! This particular popover is like a bready quiche base, if that helps, but less eggy and more YUM. Add the brie and jelly and you’ve got a winning combination. Give them a try!
Sweet & Spicy Brie Popovers with Jalapeno Jelly
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
- 1 cup milk
- 3 eggs
- pinch of salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup all purpose flour
- 24 small wedges of brie (roughly 6 ounces, total)
- jalapeno jelly
- Preheat oven to 375. Spray a mini-muffin pan with non-stick spray; set aside.
- Beat milk and eggs. Add salt, garlic, onion powder and flour; whisk to combine thoroughly.
- Pour batter evenly into each of the 24 muffin cups (nearly full), then place in preheated oven. Bake for 20 minutes.
- After 20 minutes, remove popovers from oven and shove a wedge of brie into each. Return to oven for 5 minutes, or until brie is melted. Remove from oven, top with desired amount of jalapeno jelly. Serve and enjoy!
If preparing these in advance, it is best to keep them in the muffin tin. That way, you can place them, tin and all, back into the oven 5 minutes before guests arrive and have them warm and gooey for you and your guests! Just be sure to refrigerate them until ready to use; a cooler bag will do just fine if you need to transport them first.
About Susan Whetzel:
Susan Whetzel is a wife & mother who thought domesticity was going to eat her alive...that is, until she decided to eat it first. Her award winning blog, Doughmesstic.com, has been featured in numerous publications and has lead to the publication of three cookbooks. Follow along as she makes mistakes, bakes cakes, and hopefully get outs of the kitchen alive!