Savory Dutch baby with shredded chicken and Kewpie Taco Bell-style quesadilla sauce

Whisk three eggs, add flour, salt, a little parm and some milk, and whisk smooth with no lumps.

Rest the batter five minutes.

Heat a cast iron pan in a 425 oven for 15 to 20 minutes until very hot.

Take the pan out, add melted butter at once and swirl it up the sides until sizzling, pour in the batter, and bake 25 minutes to rise; move fast so the pan does not cool.

For the sauce, finely dice pickled jalapeno and mix with a splash of its brine, lime juice, cumin, chili powder, smoked paprika, garlic powder, salt and Kewpie.

Warm shredded deli roasted chicken at the last minute.

Set the Dutch baby down gently (it will fall), top with the chicken, the sauce from a bottle, and green onions.