To make 6 tacos

 

2 Green Chili Brats (Beavers Market)

White Corn Tortillas

Red Bell Pepper

Serrano Pepper

Poblano Chile

Jalapeno Pepper

Half Onion

Garlic Clove

Tsp Olive Oil

 

Optional:

Cheese Sauce for drizzling

Sour Cream

Black Bean Corn Pico

            (We found a premade mixture at Whole Foods to make an easier dinner.)

 

We got this idea from Food and Wine Magazine.  We made a lot of substitutions for ingredients that were easier for us to find.  That’s the beauty of this meal, as long as you have some good brats and some tortillas you can use vegetables and peppers that are in season and available.

Preheat the oven to 425 degrees. Chop and seed all peppers than mince onion and garlic; put all this in a bowl.  Slice and halve the brats and toss with peppers and onion with olive oil.  Spread across a baking sheet and bake for 20 min or until brats are browned.  Place tortillas in oven for a short time before assembling, we did 1 minute.  Top with black bean corn pico and drizzle cheese sauce over top.

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