Aside from all of the safety issues,
there is another huge danger.
Between your toes.
That make all summer footwear choices painful.
How about whipping a few eggs, some milk, flour, and green chiles together?
How about pouring that batter into a hot, cast iron skillet swimming with melted butter?
How about watching the Dutch Baby blister up around the edges as it bakes in the oven?
How about topping wedges of this egg-y, pancake-y, green chile delight with a fresh avocado salsa?
How about a scrumptious meal that is not painful at all?
(adapted from Sunset Magazine)
1/4 cup butter
3 large eggs
3/4 cup milk
3/4 cup flour
1 (4.5 ounce) can green chiles
1 cup avocado, chopped
1 cup tomato, chopped
1 tablespoon green onion, sliced
1 tablespoon lime juice
1/4 teaspoon cayenne pepper
Heat oven to 425F.
Place butter in a medium or large cast iron skillet and pop into the oven to melt (but not brown).
Meanwhile, in a blender or food processor, whirl eggs and milk until blended.
Add flour and blend until smooth.
Add green chiles and stir just to combine.
Pour batter into hot skillet.
Bake until Dutch Baby is puffed and browned slightly, about 20 minutes.
Meanwhile, mix avocado, tomato, green onion, lime juice, cayenne pepper, and salt.
Serve Dutch Baby cut into wedges with the avocado salsa. (Serves 4)