Yorkshire Pudding with Chilies & Cheese

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by Heather Harris Brady

I created this combination as a side dish for my roast beef Mexicana. You can used canned green chilies or bake poblano peppers ahead of time. You can bake it in one large pan or a muffin tin for easy individual servings. If this recipe sounds familiar to you it’s probably because you’ve made popovers, they’re pretty much the same thing.

Yorkshire Pudding with Chilies & Cheese, Serves 8

7/8 c. flour

3 beaten eggs

3/4 c. milk

1 t. baking powder

1/2 t. cumin

1/2 c. diced canned green chili peppers

1 c. shredded queso blanco or other Mexican cheese blend

Preheat the oven to 400. If you’re using the muffin tins, add a teaspoon of drippings from the roast to each round, or put 1/4 c. in your baking dish. Put the dish in the oven.

Combine the first five ingredients and beat well, then mix in the chilies.

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Take the pan out of the oven and pour the batter into the hot pan.

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Return the pan to the oven and bake until the pudding is puffed and browned, about 20-25 minutes. Immediately top it with the cheese and return it to the oven for another minute or two until the cheese melts. Serve straight from the oven.

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One year ago: Mexican Lasagne

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One Comment Add yours

  1. I love Yorkshire pudding! I’m sure chillies and cheese only made it better!

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