Green Chile Dutch Baby with Fresh Avocado Salsa

1/4 cup butter

3 large eggs

3/4 cup milk

3/4 cup flour

1 (4.5 ounce) can green chiles

1 cup avocado, chopped

1 cup tomato, chopped

1 tablespoon green onion, sliced

1 tablespoon lime juice

1/4 teaspoon cayenne pepper

kosher salt

Heat oven to 425F.

Place butter in a medium or large cast iron skillet and pop into the oven to melt (but not brown).

Meanwhile, in a blender or food processor, whirl eggs and milk until blended.

Add flour and blend until smooth.

Add green chiles and stir just to combine.

Pour batter into hot skillet.

Bake until Dutch Baby is puffed and browned slightly, about 20 minutes.

Meanwhile, mix avocado, tomato, green onion, lime juice, cayenne pepper, and salt.

Serve Dutch Baby cut into wedges with the avocado salsa. (Serves 4)