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Preheat your oven broiler to high, or preheat oven to 375°F. Prepare all ingredients: thinly slice the yellow onion and jalapeños, and shred the Monterey Jack cheese.

Heat the olive oil in a large skillet or frying pan over medium-high heat. Add the firecracker bratwurst links and cook, turning occasionally, until browned on all sides and cooked through, about 10-12 minutes. Remove the bratwurst from the skillet and set aside on a plate, keeping warm.

Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted, add the sliced yellow onion. Sauté, stirring occasionally, until the onions are softened and caramelized to a golden brown, about 8-10 minutes.

Arrange the split hot dog buns on a baking sheet. If desired, lightly toast the buns under the broiler for 1-2 minutes until golden, watching carefully to prevent burning. Remove from broiler.

Place one cooked bratwurst link into each toasted hot dog bun. Top each bratwurst with a generous portion of the caramelized onions, followed by the thinly sliced fresh jalapeños, and finally, a good sprinkle of the shredded Monterey Jack cheese.

Return the baking sheet with the assembled bratwurst melts to the oven. If using the broiler, broil for 1-3 minutes until the cheese is melted and bubbly and slightly golden. If using the oven, bake for 5-7 minutes until the cheese is fully melted. Watch carefully to avoid over-browning.

Carefully remove the baking sheet from the oven. Serve the spicy bratwurst melts immediately with a dill pickle spear on the side.


Preheat your oven broiler to high, or preheat oven to 375°F. Prepare all ingredients: thinly slice the yellow onion and jalapeños, and shred the Monterey Jack cheese.

Heat the olive oil in a large skillet or frying pan over medium-high heat. Add the firecracker bratwurst links and cook, turning occasionally, until browned on all sides and cooked through, about 10-12 minutes. Remove the bratwurst from the skillet and set aside on a plate, keeping warm.

Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted, add the sliced yellow onion. Sauté, stirring occasionally, until the onions are softened and caramelized to a golden brown, about 8-10 minutes.

Arrange the split hot dog buns on a baking sheet. If desired, lightly toast the buns under the broiler for 1-2 minutes until golden, watching carefully to prevent burning. Remove from broiler.

Place one cooked bratwurst link into each toasted hot dog bun. Top each bratwurst with a generous portion of the caramelized onions, followed by the thinly sliced fresh jalapeños, and finally, a good sprinkle of the shredded Monterey Jack cheese.

Return the baking sheet with the assembled bratwurst melts to the oven. If using the broiler, broil for 1-3 minutes until the cheese is melted and bubbly and slightly golden. If using the oven, bake for 5-7 minutes until the cheese is fully melted. Watch carefully to avoid over-browning.

Carefully remove the baking sheet from the oven. Serve the spicy bratwurst melts immediately with a dill pickle spear on the side.
