Sheet Pan Taco Dutch Baby

Chef’s Note

“Give ’em something to taco ’bout.”








  • 12 ouncesbacon, diced
  • 8 largeeggs
  • 2 cupsmilk
  • 2 cupsflour
  • 1 (15ounce) canchopped green chilies, drained
  • 1 cup shredded cheddar cheese
  • 1 cup shredded monterey jack cheese
  • 2 tablespoonsolive oil
  • 2 cupsfresh corn kernels (from 2 ears)
  • 1 (15ounce) can black beans, drained and rinsed
  • 1 teaspoonchili powder
  • kosher salt
  • ground black pepper
  • Garnishes
  • 2 tomatoes, cored and diced
  • 4 scallions, sliced thin
  • 4 ounces crumbled Cotija cheese
  • 13 cup roughly chopped cilantro
  • lime wedge
  • hot sauce
  • Directions

  • Preheat oven to 425. Scatter bacon in a single layer on a half-sized rimmed baking sheet and cook in the oven until crisp, about 18-22 minutes. Remove about 1/3 cup of the bacon and reserve for garnish,.
  • In a blender combine eggs and milk and process until smooth. Add flour and 1/2 teaspoon salt and blend until smooth, then pour into the pan with crisp bacon. Top with canned chilis, shredded cheddar and shredded Monterey jack cheeses. Place in oven and bake until puffed and golden, about 25 minutes.
  • Heat a medium skillet over medium high heat and add olive oil. Saute corn until starting to turn golden and charred, about 3-5 minutes. Stir in beans and chili powder and season with salt and pepper.
  • Remove dutch baby from oven and top with reserved bacon, corn and black beans, tomatoes, scallions, cilantro and crumbled cojita cheese. Serve with lime wedges and hot sauce.
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