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Chile Cheese Baby Dutch Babies

Photo: Jeffery Cross; Styling: Kelly Allen

Total time 35 mins

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

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.


  • 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

Nutrition Information

  • calories 242
  • caloriesfromfat 53 %
  • protein 9.1 g
  • fat 15 g
  • satfat 7.8 g
  • carbohydrate 19 g
  • fiber 0.7 g
  • sodium 318 mg
  • cholesterol 171 mg

How to Make It

  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.

  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.

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