Beer Brat Nachos with Caramelized Onions and Mustard-Cheddar Sauce
Ingredients
- 6-8 cups tortilla chips
- 4 gluten-free beer bratwurst links I used Gilbert's Craft Sausages. If you can't find beer bratwurst, regular bratwurst will work fine. Or you can health it up a bit with chicken or turkey brats
- 2 medium onions
- 1 tablespoon yogurt butter
- 1/2 cup non-fat Greek yogurt
- 1/2 cup Dijon mustard
- 2 tablespoons yogurt butter I used Brummel and Brown
- 2 tablespoons low-sodium chicken broth
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 3 cups grated cheddar cheese
Instructions
- Cook Brats: Cut the brat links into 1/2-inch thick rounds. Cook the brat slices in a medium skillet over medium high heat for 2 minutes on each side or until nicely browned.
- Caramelize Onions: Trim the tip and root from the onions, cut them in half and remove the skins. Cut the onion into thin slices. Melt the butter in a large skillet over medium heat. Add all the onions to the skillet and stir them gently to coat with butter. Cook the onions for 20 minutes, stirring occasionally, until brown and caramelized.
- Make Cheddar Sauce: Combine yogurt, mustard, butter, and cayenne in a small saucepan over medium heat. Gradually whisk in the cheese, 1/2 a cup at a time. Continue cooking until smooth and all the cheese is melted, about 5 minutes. Serve warm.
- To Assemble: Spread the tortilla chips on a baking sheet or large platter. Top with caramelized onions and brat slices. Spoon the cheddar sauce over the chips. Serve immediately.