New York and Chicago may have their own hot dogs, but now Colorado has it’s own brat.
4 (2-ounce) hoagie rolls, halved lengthwise
1 package Green Chile Brats
1/2 cup diced onion
1/2 cup diced green chiles
1/2 cup diced tomatoes
2.25 ounces of cotija cheese (about 1/2 cup)
Whole grain mustard (optional)
- Arrange rolls, cut sides up, on a baking sheet. Broil 1 1/2 minutes or until toasted. Set aside.
- Grill bratwurst until cooked through (about 20-25 minutes)
- In a bowl, gently stir together the Green chiles, tomato, red onion, and lime. Salt to taste. Cover and refrigerate until ready to serve.
- Place a grilled brat on a warm hot dog bun. Top generously with the Green Chile Pico. Drizzle with sour cream and sprinkle with cotija.
For a less spicy version, use regular or beer brats and replace the green chili pico with a mild salsa.