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    You are in: Home / Recipes / Warm Manchego Cheese Popovers Recipe
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    Warm Manchego Cheese Popovers

    Warm Manchego Cheese Popovers. Photo by Muffin Goddess

    1/7 Photos of Warm Manchego Cheese Popovers

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    Total Time:

    Prep Time:

    Cook Time:

    23 mins

    8 mins

    15 mins

    alligirl's Note:

    From Miami chef Carmen Gonzalez -- Manchego is a firm Spanish cheese made from sheep's milk. Posted for ZWT.

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    Serves: 12



    Units: US | Metric


    1. 1
      Preheat oven to 425º.
    2. 2
      Lightly coat 24 1 3/4-inch muffin cups with cooking spray; set aside.
    3. 3
      Stir together eggs, milk, butter flour, salt and pepper.
    4. 4
      Add cheese, cilantro and olives.
    5. 5
      Fill prepared muffin cups almost to the top. Bake in 425º oven for 15-17 minutes or until golden brown.
    6. 6
      Serve warm.

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    Ratings & Reviews:

    • on December 14, 2010


      Really good! I used the 1 3/4" muffin tins, and got 21 popovers (I could have gotten 24 from the batter, but my second tin holds only 9). I preheated the sprayed tins when heating the oven, and my popovers popped beautifully. We really loved the olives in these; they were just the right touch. Thanks for posting!

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    • on July 12, 2009


      WOW; these popovers were great! I did not add olives as we are not big fans. I added 1/2 tsp baking powder and next time I will add a bit more to make them rise better. I could only stretch the batter to fill 12 muffins and it was a stretch. I think there must be a mistake when is says that the recipe will make 24 muffins. We all loved these, both kids and adults. Our girls have their own recipe books that I add special dishes (on their request) to so they later on can see what they liked a certain ages. This recipe has been requested by both girls for their books. Made for 1-2-3 hits.

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    • on May 16, 2009


      Tasty, wonderful popovers, a great compliment to Spanish Sizzled Shrimp #371038. The soft center typical of a popover was a change of pace for us. I made the following changes: put 1/4 cup cornflour (cornmeal pulverized in a food processor) in the 1 cup measure before filling out the 1-cup measuring cup; used 1 tablespoon of dry sherry before I added milk to the 1 cup measure; sauteed 1 teaspoon of minced garlic, 1/4 teaspoon each of dried rosemary and dried thyme in the melted butter before adding to the flour; and added a caper to the top of each muffin. Served with a light, dry Spanish white wine: Marques de la Villa, Malvasia grape, with Toro denomination of origin. I used a cupcake tin, which yielded 11 muffins for me. It took about 20 minutes to bake.

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    Read All Reviews (9)


    Nutritional Facts for Warm Manchego Cheese Popovers

    Serving Size: 1 (41 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 79.8
    Calories from Fat 32
    Total Fat 3.5 g
    Saturated Fat 1.9 g
    Cholesterol 38.9 mg
    Sodium 135.8 mg
    Total Carbohydrate 8.9 g
    Dietary Fiber 0.2 g
    Sugars 0.0 g
    Protein 2.8 g

    The following items or measurements are not included:

    manchego cheese

    pimento-stuffed green olives

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