Tex-Mex Chicken in Chili Popovers

Chicken a la King - Southwestern style.

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• CHILI POPOVERS

• 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

• TEX-MEX CHICKEN

• 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

Directions

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.