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Chile Cheese Baby Dutch Babies





Yields
Makes 12 (serves 4 to 6) (serving size: 2 baby dutch babies)



Total Time
35 mins

Miniaturizing the iconic poufy pancake isn't just a cute party trick--it's a practical one: By using a muffin tin, you can easily customize flavors for a crowd. This recipe makes a dozen chile-and-cheese Dutch babies, but you could, of course, reduce the filling quantities and flavor the rest of the batch with raspberries, chopped apples, or any other add-ins you like.

su-Chile Cheese Baby Dutch Babies Image




Photo: Jeffery Cross; Styling: Kelly Allen

 4 large eggs
 1 cup milk
 1/2 teaspoon kosher salt
 1 cup flour
 1/4 cup diced salted butter
 1/3 cup canned diced mild green chiles
 1/3 cup diced pepper jack cheese
  Salsa
Step 1
1

Preheat oven to 425° with a rack in center and another beneath it. In a blender, whirl eggs, milk, and salt to break up. Add flour and whirl until smooth.

Step 2
2

Divide butter among 12 muffin cups (1/3-cup size). Bake on center rack in oven until butter melts and begins to brown, 2 to 3 minutes. Pour batter into cups and sprinkle with chiles and cheese. Set on center rack and put a rimmed baking sheet beneath to catch any drips. Bake until Dutch babies are very well-browned and puffed, 18 to 20 minutes.

Step 3
3

Loosen from pan with a knife and spoon. Serve immediately, with salsa.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 242Calories from Fat 53
% Daily Value *
Total Fat 15g24%

Saturated Fat 7.8g39%
Cholesterol 171mg57%
Sodium 318mg14%
Total Carbohydrate 19g7%

Dietary Fiber 0.7g3%
Protein 9.1g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.