Brat and Cheese Curd Quesadillas on the Blackstone

If you’re looking for a tailgating recipe that screams Wisconsin, these Brat and Cheese Curd Quesadillas on the Blackstone are it. Brats, beer, cheese curds, peppers, onions, sauerkraut, pickles, and plenty of melted cheese all get piled between crispy tortillas and cooked right on the Blackstone griddle.

I made these with Packers tailgating in mind, right down to the yellow and green peppers, but you definitely don’t need to be headed to a football game to make them. They’re just as easy to cook at the campsite or in the backyard.

And like any good quesadilla, there really aren’t many rules. Leave out what you don’t like, pile in more of what you do, or add a little heat if that’s your thing.

https://www.youtube.com/shorts/2Tv7qHbd7Tg

Brat and Cheese Curd Quesadillas

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 4–6

Ingredients

• 1 package bratwurst

• 1 yellow bell pepper, sliced

• 1 green bell pepper, sliced

• 1 yellow onion, sliced

• A splash of beer

• 1 package frozen breaded cheese curds

• Shredded cheese, about 2–3 cups

• Sauerkraut, drained

• Pickles, chopped

• Large flour tortillas

• Bacon Up, bacon grease, or cooking oil for the griddle

• Oil for cooking the cheese curds

• Optional: red pepper flakes for a little heat

  
  

How to Make Brat and Cheese Curd Quesadillas on the Blackstone

1. Cook the brats.

Cut open the bratwurst casings and remove the meat. Add the brat meat directly to the hot griddle and use your spatula to break it into crumbles as it cooks.

2. Add a little beer.

While the brat meat is cooking, pour a small splash of beer over it. You don’t need much. Just enough to add some of that classic beer brat flavor. Continue cooking until the brat meat is completely cooked through.

3. Cook the peppers and onions.

Add the sliced yellow pepper, green pepper, and onion to the griddle. Cook until they’re softened and starting to get some color. Combine them with the cooked brat meat.

4. Griddle the cheese curds.

Add a little oil to another section of the griddle and add the frozen breaded cheese curds. Cook them until the breading is golden and the cheese inside is warm, gooey, and soft.

5. Build the quesadilla.

Add a little bacon grease or oil to the griddle and place down a large flour tortilla. Layer on:

• Shredded cheese

• Brat, pepper, and onion mixture

• Cheese curds

• Sauerkraut

• Chopped pickles

• Another layer of shredded cheese

Top everything with a second tortilla.

6. Get it crispy.

Let the quesadilla cook until the bottom tortilla is golden brown and crispy. Carefully flip it and cook the other side until golden and the cheese inside has melted everything together.

7. Slice and serve.

Remove it from the griddle, let it sit for a minute or two, then slice it into wedges and serve while it’s hot and cheesy.

Make It Your Own

One of the best things about these quesadillas is how easy they are to change. Don’t like sauerkraut? Skip it. Love pickles? Add extra. Want more cheese curds? I’m certainly not going to stop you.

For a spicy version, sprinkle red pepper flakes into the filling. You could also add sliced jalapeños or use a spicy brat.

Perfect for Tailgating, Camping, or the Backyard

These Brat and Cheese Curd quesadillas on the Blackstone are especially fun for football tailgating because almost everything can be cooked right on the griddle. But they’re also a great easy camping meal when you want something filling without using a bunch of pots and pans.

Make them at the campground, serve them at your next tailgate, or fire up the Blackstone in the backyard for game day. They’re crispy, cheesy, messy in the best way, and packed with all those brat-and-cheese flavors that belong at a Wisconsin tailgate.

Campin’ Erin Tip

Prep your peppers and onions and chop your pickles at home before heading to the campground or tailgate. Toss everything into containers or zip-top bags, and you’ll have a lot less chopping and cleanup to deal with when it’s time to cook.