SANDRA'S COMFORTING CHILI BRAT DOGS with the WORKS
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| Now this is love on a plate if you ask me, in moderation of course ;) |
Prep: 5 Mins. |
Cook: 10 Mins.
Posted by Sandra
INGREDIENTS
4 smoked brats (I prefer Johnsonville)
4 hotdog buns
Butter baking spray
1 (15 oz. can) of chili with beans (I prefer Nalley’s Original)
1 teaspoon chili powder
1 cup sharp cheddar cheese, shredded
2 roma tomatoes, finely chopped
2 tablespoons purple onion, finely chopped
12 slices of jarred sliced pickled jalapenos
Ketchup
French’s yellow mustard
METHOD
Preheat oven to 350 degrees. Line a baking sheet with foil, and set aside.
Open up hot dog buns (without breaking apart) and lay right side up on the baking sheet. Spray the tops with butter flavored spray. Place in oven and bake until lightly toasted for about 5 to 7 minutes.
Meanwhile, heat a medium skillet to medium-high heat. Butterfly each brat lengthwise (not all the way through), and place in skillet, and cook on both sides until lightly caramelized.
While the brats are browning, pour the chili, and chili powder into a small saucepan and heat through.
To serve, place a toasted bun on 4 separate plates, then a browned butterflied brat onto of each, spoon the chili mixture equally on top of them, and then sprinkle with cheese, tomatoes, onions, and jalapeno slices. Finally, lightly squirt each with ketchup and mustard, and place potato chips along side. – Enjoy!
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