Green Chile and Bacon Dutch Baby

5 Tbsp. butter
1/2 cup flour
2 Tbsp. chopped cilantro
1/2 cup milk
3 eggs
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup Hatch Chile Verde
3 cups fresh spinach, chopped
3 cloves garlic, minced
1/4 cup finely shredded Parmesan cheese
3 slices bacon, cooked crisp and crumbled

Place 2 tablespoons of butter in a 10-inch cast iron skillet.
Place skillet in a cold oven and set oven to 425 degrees F.
Meanwhile, in a medium bowl, whisk together flour, 1 tablespoon of cilantro, mik, eggs, salt and pepper until smooth.
Add 1/2 cup of the spinach and green chile and stir. Pour the batter into the hot skillet.
Bake 25 minutes or until puffed and golden.
In an 8-inch skillet, melt 1 tablespoon of the butter over medium heat.
Add garlic and cook 30 seconds. Add remaining spinach, cook 2 minutes, until wilted.
Remove the Dutch baby from the oven and sprinkle with cheese. Let stand 5 minutes.
In a small microwavable bowl, melt remaining butter and stir in remaining cilanro.
Brush mixture over the Dutch baby. Top with spinach and bacon
Cut into wedges to serve

Click here for Hatch Chile Verde