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