Chile Dutch Baby with Avocado Salsa

Chile Dutch Baby with Avocado Salsa Recipe
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.

Yield:

Makes 4 servings

Recipe from

Sunset

Nutritional Information

Calories 347
Caloriesfromfat 60 %
Protein 9.9 g
Fat 23 g
Satfat 11 g
Carbohydrate 26 g
Fiber 2 g
Sodium 201 mg
Cholesterol 198 mg

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

Preparation

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

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.

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

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

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

Mickey Strang, McKinleyville, CA,

Sunset

April 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note