There is nothing quite like these cheesy, pillowy and uber soft gruyere popovers with a slight kick from the jalapeños. They are popably delicious and will be gone in 2.3 seconds, guaranteed. I prefer these popovers with a bowl of soup so it can absorb all the brothy goodness. Here are a few of my favorite soups that will pair perfectly with these popovers:

ROASTED TOMATO & GARLIC SOUP

To make the batter, whisk together the flour, salt, pepper, and jalapeños in a medium bowl.

In a large mixing bowl, whisk together the milk, eggs and melted butter.

Pour the wet ingredients over the dry ingredients and whisk together until just combined (it will look a bit lumpy).

Coarsely grate the gruyere cheese and whisk together in the batter.

Transfer the batter to a large measuring cup for easy pour over into the popover pans.

Fill the prepared batter into the popover pans until 3/4 of the way. Bake, without opening the oven door, for 15 minutes. Reduce the oven temperature to 350°F and bake until the popovers are brown, crusty and fully puffed, 15-20 minutes longer.