Tex Mex Dutch Baby? Huh? WAIT. Don’t go. Just hear me out. It’s starting to become a very busy time of the year, and even though back-to-school truly doesn’t affect me in any way, it somehow seems like my life is getting busier all the same. Easy weeknight dinners are my JAM and this recipe is no exception. Remember when I shared that Savory Dutch Baby recipe with you? Well, lately I’ve been on a Dutch Baby kick and went completely off my rocker by creating this Mexican-inspired version.
It’s so incredibly basic, but so incredibly good. Here’s all you need to do: Step 1: Place a cast iron pan in your oven and preheat it to 425F. Step 2: Throw a bunch of ingredients in a blender. Namely, eggs, milk, flour, salt, and a touch of cumin. Let the batter hang out for 15 to 20 minutes. Step 3: Once the oven has preheated and the pan is screaming hot, carefully melt some butter into the pan and then pour in the batter. Bake it until it’s all puffy.
Step 4: Remove the Dutch Baby from the oven and top with pico de gallo, pickled peppers, fried egg, avocado, and tons of sour cream (not pictured, but I added it after the fact and it was, as the kids say, amazeballs). Save some time with this great 3-in-1 Avocado peeler, slicer and pitter tool.
See? I told you it was basic. This is definitely a recipe to keep on hand for nights when you have nothing to make for dinner. You can top a Dutch Baby with basically whatever you have lying around. I’m thinking that a Greek-style one would be absolutely delicious, especially because it seems like I always have feta cheese and some random jars of artichokes and olives in the fridge. Other super easy ideas for weeknight dinners: Chinese Tomato Eggs, Pasta for One, and Potato Chip Spanish Tortilla. I’d love for you to keep in touch! You can enter your email address below to get new recipes sent to you once per week. Join me on Facebook and Pinterest!!!
Here’s the Tex Mex Dutch Baby Recipe!
