Bratchos combine nachos with grilled bratwurst for a delicious appetizer or snack! These nachos made with brats are topped with all the classic toppings and are very easy to make.
We’re getting a little creative today and combining three things I love: grilling, brats, and nachos! These brat nachos are a really fun twist on a classic appetizer.
I love bratwurst, and it’s always fun to come up with brat recipes that go beyond serving them in buns. Nachos are an easy and fun way to use them.
Like all nacho recipes, this is a really easy recipe to adapt to your tastes. Once you have your grilled brats, have fun dressing up your nachos with all of your favorite toppings. I have some favorites when I make them, and the combination of flavors is really great.
- Bratwurst – I like Johnsonville brats
- Tortilla chips
- Sliced bell pepper
- Sliced jalapeno pepper
- Grated cheddar cheese
- Sour cream
- Smashed avocado
- Sliced green onions
How to Make Nachos with Brats
Grill the brats over medium heat until they’re cooked through. While they’re cooking, place the sliced bell peppers on the grill and cook them just long enough to soften them.
Once the brats are cooked through, slice them into ½” pieces.
Line a large baking sheet with parchment paper. Spread a layer of tortilla chips on the pan, and then place half of the sliced brats on the chips. Sprinkle half of the cheese over the top.
Add another layer of chips and top them with the rest of the brats and cheese. Top the nachos with the sliced bell pepper and jalapeno.
Bake the bratchos in the oven at 350°F for 10 to 15 minutes or until the cheese is melted.
Sprinkle the green onions over the top for garnish. Serve the nachos with sour cream, smashed avocado, and salsa on the side for dipping.
How do you cook brats if you don’t have a grill?
If you don’t have a grill, you can still make bratchos! Heat a heavy skillet over medium-high heat on the stove. Add some cooking oil or butter, then cook the brats, turning them a few times until they are cooked through.
Variations: Swap out the toppings for your favorite nacho toppings. Any good melting cheese and many vegetables will work well with this recipe.
Dips: Pick your favorite salsa to serve alongside the bratchos. Add some guacamole for dipping, too.
Make ahead: You can grill the brats and keep them in the refrigerator for several days. Slice them and assemble the nachos when you’re ready to make your brat nachos. Pop them in the oven until they’re nice and hot.
Leftovers: If you have leftover nachos, they will keep well in an airtight container for a few days. The chips will probably soften when you reheat them, but they’ll still be delicious.
More Creative Recipe Twists on Nachos
- 1 package original Johnsonville Brats
- 1 bag tortilla chips
- 1 red bell pepper sliced thin
- 1 jalapeno pepper sliced
- 2 cups cheddar cheese grated
- ¼ cup to ½ cup sour cream
- 1 avocado smashed
- Bowl of salsa for dipping
- Green onions sliced for garnish
- Heat oven to 350° F. Cover a large cooking sheet with parchment paper
- Cook Brats on Barbecue over medium heat until cooked through. Slice into ½” thick rounds. Also add the red peppers on the barbecue just to soften them.
- Place a layer of tortilla chips on the parchment paper. Add half the brats on the chips, then put half the cheese on top of the brats and chips. Add another layer of chips followed by the rest of the brats. Then add the rest of the cheese. Add red bell pepper and jalapeno.
- Cook for 10-15 minutes or until cheese is melted through.
- Sprinkle with green onion. Serve with sour cream and smashed avocado with a salsa on the side for dipping.
The next time you get a craving for nachos, I hope you give this bratchos recipe a try. It’s a fun twist with great flavors. Enjoy!
Mel is an IT guy turned blogger and is discovering his love of cooking and photography. If you ever have Fantasy Football questions, he's your guy.