5 Tbsp. butter
1/2 cup flour
2 Tbsp. chopped cilantro
1/2 cup milk
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
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