Chile Dutch Baby with Avocado Salsa
Ann Stratton
Yields Makes 4 servings
AuthorMickey Strang, McKinleyville, CA,
Mickey Strang's savory version of a Dutch baby is reminiscent of chiles rellenos, but it saves the effort of filling and frying the chiles. The dish is great for brunch or as a change of pace for supper. PREP AND COOK TIME: About 30 minutes.

How to Make It

Step 1
1

Place butter in a shallow 2- to 3-quart baking dish and heat in a 425° oven until melted, 3 to 4 minutes.

Step 2
2

Meanwhile, in a blender or food processor, whirl eggs and milk until blended. Add flour and whirl until smooth, then add 1 tablespoon of the chiles and whirl just to blend. Pour batter into hot baking dish.

Step 3
3

Bake until Dutch baby is puffed and well browned, about 20 minutes.

Step 4
4

Meanwhile, in a bowl, mix remaining 1/2 tablespoon chiles with avocado, tomato, green onion, and lime juice.

Step 5
5

Dust baked Dutch baby with cayenne if desired. Cut into wedges. Add avocado salsa and salt to taste.

Ingredients

 1/4 cup (1/8 lb.) butter
 3 large eggs
 3/4 cup milk
 3/4 cup all-purpose flour
 1 1/2 tablespoons minced fresh jalapeño or serrano chiles
 1 cup chopped firm-ripe avocado
 1 cup chopped firm-ripe tomato
 1 tablespoon thinly sliced green onion
 1 tablespoon lime juice
 1/4 teaspoon cayenne (optional)
  Salt

Directions

Step 1
1

Place butter in a shallow 2- to 3-quart baking dish and heat in a 425° oven until melted, 3 to 4 minutes.

Step 2
2

Meanwhile, in a blender or food processor, whirl eggs and milk until blended. Add flour and whirl until smooth, then add 1 tablespoon of the chiles and whirl just to blend. Pour batter into hot baking dish.

Step 3
3

Bake until Dutch baby is puffed and well browned, about 20 minutes.

Step 4
4

Meanwhile, in a bowl, mix remaining 1/2 tablespoon chiles with avocado, tomato, green onion, and lime juice.

Step 5
5

Dust baked Dutch baby with cayenne if desired. Cut into wedges. Add avocado salsa and salt to taste.

Chile Dutch Baby with Avocado Salsa