Lindita is cooking up her famous Chile Pepper Brats! She is joined by special guest Randy Ortega form Nick's Garden Center. Enjoy!
8-12 Roasted Chile Peppers (peeled and seeded)
8-12 Soft Flour Tortillas
8-12 Colby cheese slices, Pepper Jack cheese for a variety
*Rubber gloves are recommended for cleaning and seeding hot peppers!
Remove Chile peppers from the bag, once it’s cooled down enough to handle.
Remove the skin quickly and get rid of all the blackened bits.
Rub the skin under warm to cool running water, then remove the stem, seeds, and membranes.
Place on a platter and dry the excess water.
*Freezing tip: If you plan to freeze them, (Chile Peppers) leave the peels on after roasting; they stay firmer and tastier that way!
Place your bratwurst in a large pot of water & cover (The pot should not be more than 3/4 of the way filled.)
Bring the water and brats to a boil then reduce heat to a simmer for at least 15 to 20 minutes.
Remove brats from the liquid and dry off.
Place the brats over medium direct heat on the grill. Cook for about 3 to 4 minutes per side until the casing is browned. Once the brats are browned, they’re ready to eat. Remove from grill, keep warm.
Warm your tortillas and keep them warm in a tortilla warmer.
Set aside your cheese slices on a separate platter.
So now let’s get this party started!
First, place warm tortilla on plate, Chile pepper, cheese, then top with brat in the center of the tortilla. Fold up the bottom of the tortilla, tuck and roll. Repeat the process.
Great for all occasions! Backyard barbecues, football, hockey, soccer, baseball…
Serve it up with Lindita’s Salsa & chips, roasted corn with a Cerveza fria ~ cold beer.
Your company won’t want to leave!!!