Tex-Mex Dutch Baby with Chorizo
Easy to make savory dutch baby has the tex-mex flavors of chorizo, cheese, roasted poblano peppers and spices.
Ingredients
- 1 teaspoon salt
- ¾ cup all purpose flour
- ⅔ cup whole milk
- 4 eggs
- 3 Tablespoons butter melted
- 1 cup shredded Monterey Jack cheese
- 3-4 ounces cooked chorizo sausage crumbled
- 1 Poblano Pepper roasted, peeled and cut into strips
- 2 green onions diced
- 1 clove garlic diced
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼-1/2 teaspoon cayenne pepper optional
- ½ teaspoon oregano
Instructions
- Crumble chorizo in small skillet and add white part of onion and garlic, plus oregano, cumin, chili powder, Cook, stirring, until chorizo is done. Drain on absorbent paper and set aside.
- Mix flour, milk, salt and eggs until smooth, in a blender or using a whisk. Stir in cheese and sausage mixture, reserving a little of both if desired.
- Heat 10" cast iron cookware in a 450 degree oven for about 10 minutes.
- Remove hot skillet and pour in melted butter.
- Carefully pour batter into center of pan. Top with reserved sausage and cheese if desired, and then arrange pepper strips in circle on top.
- Bake at 450 degrees for 20-25 minutes, removing when center is set and dutch baby is puffed.
- Top immediately with green part of onions and additional toppings as deisred.
Notes
Topping suggestions:
diced tomatoes
cilantro
jalapeno slices
sour cream
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