Tex-Mex Chicken in Chili Popovers Recipe

Name: Tex-Mex Chicken in Chili Popovers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs, room temperature; ¾ cup milk, room temperature; ¾ cup all-purpose flour; ½ teaspoon chili powder; ¼ teaspoon salt; ¼ cup margarine or ¼ cup butter; ¼ cup flour; 14-½ teaspoon chili powder; ⅛ teaspoon cumin; 1 cup chicken broth; ⅓ cup milk; 4 ounces shredded monterey jack cheese; 1 ½ cups cubed cooked chicken; 1 (4 ounce) can diced green chilies, drained

Servings: persons

2 eggs, room temperature
¾ cup milk, room temperature
¾ cup all-purpose flour
½ teaspoon chili powder
¼ teaspoon salt
¼ cup margarine or ¼ cup butter
¼ cup flour
14-½ teaspoon chili powder
⅛ teaspoon cumin
1 cup chicken broth
⅓ cup milk
4 ounces shredded monterey jack cheese
1 ½ cups cubed cooked chicken
1 (4 ounce) can diced green chilies, drained

1
Heat oven to 450.
2
Generously grease 6 popover cups or six 6-oz.
3
custard cups.
4
(Place custard cups on baking sheet.
5
).
6
In small bowl, beat eggs with wire whisk or rotary beater until lemon-colored and foamy.
7
Add 3/4 cup milk; blend well.
8
Lightly spoon flour into measuring cup; level off.
9
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.
10
Fill greased cups about half full.
11
Bake at 450 for 15 minutes.
12
Do not open oven.
13
Reduce heat to 350; bake an additional 25 to 30 minutes or until deep golden brown.
14
Remove from oven; insert sharp knife into each popover to allow steam to escape.
15
Remove from pan.
16
Meanwhile, melt margarine in medium saucepan over medium heat.
17
Stir in 1/4 cup flour, 1/4 to 1/2 teaspoons chili powder and cumin.
18
Gradually add chicken broth and 1/2 cup milk, stirring constantly.
19
Cook until mixture boils and thickens, stirring constantly.
20
Add cheese; stir until melted.
21
Stir in chicken and chiles.
22
Simmer 1 to 2 minutes or until thoroughly heated.
23
Spoon chicken mixture into split popovers.

685

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 eggs, room temperature, ¾ cup milk, room temperature, ¾ cup all-purpose flour, ½ teaspoon chili powder, and more.

Yes, Tex-Mex Chicken in Chili Popovers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tex-Mex Chicken in Chili Popovers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions