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.

By Mickey Strang, McKinleyville, CA
This Story Originally Appeared On sunset.com

Gallery

Credit: Ann Stratton

Recipe Summary

Yield:
Makes 4 servings
Nutrition Info
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Ingredients

Directions

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

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  • 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.

  • 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.

Nutrition Facts

Per Serving:
347 calories; calories from fat 60%; protein 9.9g; fat 23g; saturated fat 11g; carbohydrates 26g; fiber 2g; sodium 201mg; cholesterol 198mg.
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