Chile Dutch Baby with Avocado Salsa

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.

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

Step 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

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

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

Step 4

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

Step 5

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 347Calories from Fat 60

% Daily Value *
Total Fat 23g36%

Saturated Fat 11g56%
Cholesterol 198mg66%
Sodium 201mg9%
Total Carbohydrate 26g9%

Dietary Fiber 2g8%
Protein 9.9g20%

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

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Chile Dutch Baby with Avocado Salsa