Chili dutch baby
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Butter or margarine |
| 5 | larges | Eggs |
| ½ | cup | Yellow cornmeal |
| 4⅔ | cup | Thick homemade chili or 40 |
| With beans | ||
| 4 | ounces | Monterey jack cheese -- |
| Shredd | ||
| 4 | Green onions; ends trimmed | |
| 4 | ounces | Green chilies -- diced |
| 1 | medium | Avocado; peeled, pitted -- |
| And | ||
| Sliced | ||
| Purchased green salsa | ||
Directions
Recipe by: Sunset Annual 1989 - Page 20 Place butter in a 10- to 12-inch cast-iron or other ovenproof frying pan. Heat in a 425 degree oven until butter melts, about 5 minutes. Remove from oven. Meanwhile, in a large bowl, whisk eggs, cornmeal, flour, and milk until smooth. Pour batter into hot pan. Spoon chili into center of batter, leaving 1½-inch margin around chili. Bake until pancake is well browned, about 30 minutes. Skim and discard fat from top of chili. Cut pancake in wedges; offer cheese, green onions, chilies, avocado, and salsa to add to taste.
Recipe By :
From: Date: 05/28 File