• 1 cup milk 
• 2 eggs 
• 3/4 tsp. salt 
• 1/4 tsp. black pepper 
• 1 cup flour 
• 1 pkg. (8 oz.) CRACKER BARREL Vermont Sharp White Cheddar Cheese, shredded 
• 1 fresh jalapeño pepper, seeded and finely chopped 

Jalapeño Cheddar Popovers

• 1 cup milk 
• 2 eggs 
• 3/4 tsp. salt 
• 1/4 tsp. black pepper 
• 1 cup flour 
• 1 pkg. (8 oz.) CRACKER BARREL Vermont Sharp White Cheddar Cheese, shredded 
• 1 fresh jalapeño pepper, seeded and finely chopped 

• Heat oven to 375°F.  
• Place oven rack in bottom 1/3 of oven, leaving several inches of space between it and the rack above. Place muffin pan on lower oven rack to heat.  
• Meanwhile, heat milk in small pan until just warmed; remove from heat. Whisk eggs, salt and pepper in large bowl until blended. Slowly whisk in milk until combined. Add flour, and cheese; stir just until blended (batter will be slightly lumpy). Stir in peppers. 
• Spray 12 hot muffin pan cups with cooking spray.  Spoon batter into prepared cups, filling 3/4 full. 
• Bake 40 min. or until tops are puffed and golden brown.  Transfer popovers from muffin pan to wire rack.  Use sharp knife to cut slits in tops of popovers to vent the steam.  Serve warm. 

• Important Note: Be sure to let the popovers bake 40 min. before opening the oven door to check on the doneness of the popovers. Opening the oven door before then could cause the popovers to sink in the centers. 

*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.