Dutch Baby with Chili and Avocado Salsa
This version of a Dutch baby is reminiscent of chiles rellenos, but you don't have to fill and fry the chiles. The dish is great for brunch or as a change of pace for supper. It's good for an afternoon snack, too!This dish can be prepared and cooked in about 30 minutes.
What You Need
1/4 cup butter
3 large eggs
3/4 cup milk
3/4 cup all-purpose flour
1 1/2 tablespoons (or more) 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)
Place butter in a shallow 2 to 3-quart baking dish and heat in a 425° oven until melted, 3 to 4 minutes.
Meanwhile, in a medium sized bowl, whisk eggs and milk until blended. Add flour and whisk until smooth, then add 1 tablespoon of the chiles and stir just to blend. Pour batter into hot baking dish.
Bake until Dutch Baby is puffed and well browned, about 20 minutes.
Meanwhile, in a bowl, mix remaining 1/2 tablespoon chiles with avocado, tomato, green onion, and lime juice.
Dust baked Dutch Baby with cayenne if desired. Cut into wedges. Add avocado salsa and salt to taste. Makes 4 servings.