Jalapeno-Cheese Brats
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Jalapeno-Cheese Brats
Directions
The day before:
- Cut a 1/2-inch-deep slit down the center of each bratwurst. In a small bowl combine cheese, chile peppers, and green onions. Spoon cheese mixture into slits, pushing in slightly. Tightly pack stuffed bratwursts in a storage container so they can't move around; cover and chill overnight.
Tailgate day:
- Tote bratwursts and, if desired, desired toppings in an insulated cooler with ice packs.
- At the tailgating site, prepare grill (with a cover). For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place bratwursts, cheese sides up, on grill rack over drip pan. Cover and grill for 6 to 8 minutes or until bratwursts are heated through and cheese is melted. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking and grill as above.)
- Serve bratwursts in buns with toppings.
From the Test Kitchen
Must-have equipment:
Insulated cooler with ice packs
On-site grill (with a cover)
Drip pan
Nutrition Facts (Jalapeno-Cheese Brats)
- Per serving:
- 564 kcal ,
- 28 g fat
- (13 g sat. fat ,
- 0 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 59 mg chol. ,
- 1314 mg sodium ,
- 53 g carb. ,
- 2 g fiber ,
- 10 g sugar ,
- 25 g pro.