Chile Dutch Baby with Avocado Salsa

Chile Dutch Baby with Avocado Salsa
Photo by Ann Stratton

Ingredients

  • 1 ½ tablespoons minced fresh jalapeño or serrano chiles
  • ¾ cup all-purpose flour
  • ¼ cup (1/8 lb.) butter
  • Salt
  • 3 large eggs
  • ¼ teaspoon cayenne (optional)
  • ¾ cup milk
  • + 6 more ingredients
    • 1 tablespoon lime juice
    • 1 tablespoon thinly sliced green onion
    • 1 cup chopped firm-ripe tomato
    • 1 cup chopped firm-ripe avocado
    • 1 ½ tablespoons minced fresh jalapeño or serrano chiles
    • ¾ cup all-purpose flour

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 ...

View full recipe at My Recipes

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