I thought about making this more complicated. Individual dishes instead of one cast iron pan- going to the store to buy crumbly mexican cheese or avocado. But then I remembered that my favorite things are straight up and easy and made with what I have on hand while still in my pjs. Breakfast should be easy-even the fancy ones. Breakfast should be beautiful- even the everyday ones. Breakfast should be delicious-even the ones made with leftovers.
Is it still a dutch baby or german pancake when made with mexican chorizo and sharp cheddar cheese? What it is is a savory breakfast or brunch for two (though a single slice for three or four people would work as a side or as part of a larger brunch vision) that can be made as is or used as a template for your own dutch baby vision.
No cast iron? A hot well buttered casserole dish will work. What matters is that the pan is hot and well buttered- be it one cast iron or a two small ones. OR a larger baking dish to make this for a crowd.
No chorizo? Any spicy sausage will work.
No red onion? Yellow onion or white onion or shallots
No sharp cheddar? Medium cheddar or parmesan or or any combination of hard tangy cheeses will work- or something crumby like cojita or feta (that I would divide between the baking and the after)
The greens are also up to you. If I had avocado I would have used it. If you have something acidic like pickled red onion or pickled jalapeño I would use that too.
Chorizo Cheddar Savory Dutch Baby
Equipment
- cast iron skillet
- blender or large bowl and whisk
Ingredients
- 6 ounces uncooked weight mexican style chorizo
- 1/2 red onion chopped fine
- sherry for deglazing
- 1 tablespoon butter
- 3 large eggs
- 2/3 cup milk
- 1/2 cup AP flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- salt and pepper to taste
- 2 ounces sharp cheddar cheese shredded
- herbs or greens of choice for topping
Instructions
- turn on the oven to 450
- in a large bowl or blender combine the eggs, milk, flour, and seasonings and blend or whisk until totally smooth-set aside
- in a 10 1/2 inch cast iron skillet cook the chorizo until crispy and brown, remove the cooked chorizo and deglaze the browned bits with a splash of dry sherry (or chicken or vegetable stock) and add the onion and cook until liquid is absorbed and onions are soft- add the onions to the reserved sausage mixture
- rinse the pan to remove any sticky bits it should be mostly clean but doesn’t have to be spotless
- place the pan in the preheated oven for a few minutes to get hot and to dry (this is when I shred my cheese)
- place the hot cast iron over medium high heat and add a tablespoon of butter, swirl to coat and then pour in the batter.
- with the pan still on the burner add most of the chorizo and onion (reserving about a quarter of the chorizo to sprinkle on the top after baking) and all of the shredded cheese
- bake for 15-20 minutes or until puffed and deep golden brown
- remove from oven and allow to deflate. add the remaining chorizo and the greens.
- cut into quarters and serve warm
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