Rated 4.1 stars by 7 users
Entree
6 - 8 servings
15 minutes
20 minutes
Chef Tom Fraker
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 Melissa's Perfect Sweet Onion, sliced thin
Kosher salt and freshly ground pepper, to taste
2 teaspoons ground red chipotle powder or Hatch Pepper Powder
4 links beer brats, (optional), sliced into rounds
4 cups Melissa's Cucuzza Squash, peeled, large dice
1 (14.5 ounces) can diced tomatoes, drained
1 green bell pepper, large dice
3 Melissa's “Don Enrique” Pickled Jalapeno Peppers, sliced into rounds
1½ cups shredded cheddar-Jack cheese
Preheat the oven to 350ºF.
In a sauté pan, heat the oil and melt the butter. Add the onion, season with the salt, pepper and chipotle powder and cook for 5 minutes. Next add the beer brats and brown. Add the rest of the ingredients, except for the cheese, mix well and sauté for 2 minutes.
Pour the mixture into a baking dish, level out and top with the cheese. Cover the dish with foil and place it in the oven. Bake for 15 minutes, uncover and bake for 5 minutes longer or until the cheese is golden brown. Remove from the oven and let it rest for 5 minutes.
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