Chile Dutch Baby with Avocado Salsa
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.
How to Make It
Step 1
Place butter in a shallow 2- to 3-quart baking dish and heat in a 425° oven until melted, 3 to 4 minutes.
Step 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.
Step 3
Bake until Dutch baby is puffed and well browned, about 20 minutes.
Step 4
Meanwhile, in a bowl, mix remaining 1/2 tablespoon chiles with avocado, tomato, green onion, and lime juice.
Step 5
Dust baked Dutch baby with cayenne if desired. Cut into wedges. Add avocado salsa and salt to taste.
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