1. Place eggs in a blender and blend until frothy. Pour in milk and Kerrygold Reserve Cheddar cheese and blend again for 45 seconds. Add flour, salt, butter and 1 ½ tablespoons chives and blend for 1 minute. Refrigerate for at least 1 hour and up to 1 day.
  2. When ready to bake, preheat oven to 375 degrees. Remove batter from refrigerator and blend for a minute. Place mini popover pan in oven to heat for 3 minutes. Remove pan from oven and generously grease each popover well. Evenly divide batter in wells and sprinkle tops with remaining chopped chives.
  3. Put popover pan on a sheet pan (in case batter spills over) and place both pans in the oven. Bake for 35-40 minutes or until evenly browned.
  4. Remove popovers from pan and serve immediately.

Note: If you do not have a blender, follow recipe as written except vigorously whisk ingredients by hand.