chicken andouille brats with hatch chiles and avocado crema
Black pavement. Folding tables. Car hatches. Flags flying.
Cold beer. Koozies. Hot grill. Sizzling sausages.
Family. Friends. Laughter. Cheers.
Purple. Wildcat. Football.
Who’s ready?
Friday is kick-off day of the 2013 Kansas State Wildcats football season. To say that I am super-Popeye-fist-pumped excited about watching my Kitties take the field would be an understatement. Mr. B and I are traveling back to watch this collegiate “Friday Night Lights” game in person. This where I start break dancing into the running man/Carlton. It’s a new move I started called the “Carltoning.” You should try it sometime.
We are both excited to get back to Manhattan, Kansas (a.k.a. The Little Apple) to see family, friends, and do a little bit of tailgating. Which means fall will officially be here, in my head at least. I don’t care if it’s 96 degrees outside, I want to wear my cute boots and scarves to the game!! Of course beside going to the game, we do have a little business to attend to while we are in town. But more details about that later.
So, let’s talk tailgate food. What are some of your favorites to serve or eat? Chili is probably one of my favs because you make a big ol’ batch that can feed an army. But second fav is definitely the brat. You can’t go wrong with a delicious, grilled to perfection, juicy brat. I’m getting hungry just thinking about it. Even though I love the mustard and ketchup kind of route for toppings, I figured we should up our game a little.
Hatch chilies are everywhere right now. It’s like Colorado’s savory version of a lemonade stand so you kind of feel bad not buying some when you drive by. I picked up some the other week at the farmers market and instantly knew what I was going to make…..errrrr top. With football season soon to be in full swing, I was craving tailgate food. Obvi.
What better way to eat a brat then one topped with Napa cabbage, tomatoes, yellow mustard, and hatch chilies? I rest my case.
Now, everyone, KKKKKKKKKK, SSSSSSSSSSSSSS, UUUUUUUUUUU, Wildcats!! Go State!
Chicken Andouille Brats with Hatch Chiles and Avocado Crema
Ingredients:
1 package precooked chicken andouille brats
4 whole wheat hot dog buns
1 cup hatch chilies, cleaned, deseeded, chopped
1 cup Napa cabbage, sliced
Yellow mustard, garnish
for the avocado crema:
2 avocados
2 tablespoons mexican crema
1 tablespoon green enchilada sauce
salt and pepper (to taste)
Directions:
Preheat a skillet to medium-high heat. Cook brats according to package instructions. Set aside once cooked. Take a bun and spread a big spoonful of the avocado crema on the bottom and sides. Add the brat. Begin adding your toppings. Wash it down with a big BEER!
for the avocado crema:
Mix ingredients in a bowl. Store in fridge until ready to use.
Yeeeeeeah football season!! Your brats are making me wish there was a game on right now so I could enjoy in comforting splendor of andouille deliciousness. Love the avocado crema and everything about these beauties!
Thanks, Julia! So excited for football season to start! Is there anything better than tailgate food? 🙂
Football season? YES!! So excited!!
These look awesome and I love every last ingredient!
Thanks, Tieghan! Pretty excited to whip some of these bad boys up this weekend:)
These look really tasty!
Thanks, Kevin!
Sounds like I blast, I want to come! But only if you make these!!!
Promise! Thanks, Cathy!
Of course I’m totally addicting to anything hatch chile at the moment. These little brats are looking amazing and I can’t wait to chomp down on them.
Thanks, Meagan! I’m totally addicted to the little spicy guys!
Best of luck to the ‘Cats. At least you have a real team to cheer for. Sadly, we in Jayhawk land can only wait until October – the start of basketball practice. However, enjoy the season and give everyone in Manhattan our best.
Thanks, Dad! I’ll tell everyone you say hello. Miss you! xoxo
I love that your last instruction is to eat this with a beer. You’re my hero.
Only you could fully appreciate my love for a cold beer! Thanks, Jackie!
You are making me a) so excited for fall and b) SO HUNGRY. These brats are like my spirit animal.
Dude, we totally need to cross paths soon so we can eat some brats and drink a beer, yo!!
Whoa whoa whoa! Which game are you going to??? Yea Football!
I just saw Hatch chiles for the first time ever yesterday! Didn’t know they were a Colorado thing.
YAY KSU FOOTBALL!!!! We are going to the game on Friday. You??? We should try and meet up. We are driving in Friday:) Soooooo excited! And yes hatch chiles, are the shiz.
Football food! I’m ready for it and these awesome brats are definitely on the must make list!!
Me too! We need to have a food blogger tailgate sometime soon!
Girl you and your hot dogs…totally killing me. I love this whole andouille-hatch-chili-avocado thing!
Thank ya, friend! You can’t go wrong with spicy brat and some avocado crema!
Hatch chile refers to varieties of species of the genus Capsicum which are grown in the Hatch Valley, an area stretching north and south along the Rio Grande from Arrey, New Mexico, in the north to Tonuco Mountain to the south of Hatch, New Mexico. Most of the varieties of chile cultivated in the Hatch Valley have been developed at New Mexico State University over the last 130 years. Thus, Hatch chile is a New Mexico thing that is exported to Colorado.
Totally mouthwatering man food and SO easy! This is my kind of indulgence. I love these, Lauren!!
Thanks, Georgia! I’d never turn down a spicy dawg while watching football:)
So take everything in this post, except replace it with a slew of scarlet and gray, buckeyes, and screams of OH-IO! and you pretty much have my perfect tailgating day. Also, maybe some stress eating of nachos. It happens. Go Bucks! 🙂
Ha! Actually, I will cheers you that you are a collegiate fan! Go college football!
Oh man, YES PLEASE. Hot dogs & sausages are one of my rare treat meals, but now I’m thinking I should go ahead and eat them more… 🙂 Especially with that avocado crema! I could eat that all week, sausage optional.
You totally need to eat more, especially if avocado crema is involved!
Squeal!!! perfect for football season. Thank you for sharing xo
featured you at Katherines Corner today ♥
That’s the spirit, girl! Yummy brats, cold beer and football – hooray! I’ve been cooking all kinds of Hatch Chile dishes so I’ve got the chiles covered 🙂
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Now I cannot wait for hatch chile season this year. I am so making this.
Thank you for mentioning Hatch Green Chile! We would love to send you a free box of our Hatch Green Chile as a thank you. If you’re interested, please send me an email.
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