Golden, fluffy Dutch babies filled with tender grilled skirt steak, sautéed fajita vegetables, melted Chihuahua cheese, and roasted tomato salsa.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Special Equipment: Cast iron
Ingredients
6 large eggs
1½ cups whole milk
1½ cups all purpose flour
¼ tsp kosher salt
2 Tbsp salted butter
Melted brown butter, for brushing
Kinder’s Garlic Parmesan seasoning, to taste
Shredded Chihuahua cheese, to taste
Grilled skirt steak, sliced against the grain
Grilled onions, jalapeños, and bell peppers
Roasted tomato salsa, for topping
Directions
Blend eggs, milk, flour, and salt until smooth. Cover and refrigerate for at least 30 minutes.
Preheat oven to 450°F with a 9×13 metal baking pan inside for 20 minutes. Add butter to the hot pan, swirl to coat, and immediately pour in the batter.
Bake for 5 minutes, then reduce heat to 425°F without opening the oven. Bake another 18 to 23 minutes until golden, puffed, and set.
Brush the hot Dutch baby with melted brown butter and sprinkle with Garlic Parmesan seasoning. Add Chihuahua cheese, grilled fajita vegetables, and sliced steak. Top with more cheese and roasted tomato salsa. Serve immediately.
