Chile Dutch Baby with Avocado Salsa
Ann Stratton
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.
