Yield: 6 servings
- 4 large eggs
- 1 cup milk
- ½ teaspoon kosher salt
- 1 cup flour
- ¼ cup salted butter
- ⅓ cup diced mild green chiles
- ⅓ cup pepper jack cheese
Preheat oven to 425º with a rack int he center and another beneath it. In a blender, whirl egg, milk, and salt. Add flour and whirl until smooth.
Divide butter among 12 ⅓ cup muffin cups. Bake on center rack until butter begins to brown, 2 to 3 minutes. Pour batter into cups. Sprinkle with chiles and jack cheese. Set on center rack and put a rimmed baking sheet on rack beneath to catch any drips.Bake until well browned and puffed, 18 to 20 minutes.
Loosen from pan with a knife and spoon. Serve immediately, with salsa.