Chile Dutch Baby with Avocado Salsa
More From Sunset
Amount per serving
- Calories: 347
- Calories from fat: 60%
- Protein: 9.9g
- Fat: 23g
- Saturated fat: 11g
- Carbohydrate: 26g
- Fiber: 2g
- Sodium: 201mg
- Cholesterol: 198mg
- 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)
- 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.
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