Prep and Assembly

• Preheat the oven to 425 °F. Line a baking sheet with parchment paper.
• In a shallow pan, soak skewers in water for 10 minutes while prepping.
• Mix 1 lb of Polidori Ground Chorizo, diced onion, diced red bell pepper, and chopped cilantro in a bowl. Mix thoroughly until evenly combined.
• Lay out 2 flour burrito tortillas. Spread a thin, even layer of the chorizo mixture across each tortilla. Top with shredded Mexican cheese.
• Roll tightly into logs, then slice each into 1.5-2" pieces. You can cut off the ends for even logs – but save them in a separate bowl!
• Thread pieces onto 3-4 skewers, 4 to 5 pieces per skewer.
Rather than discarding the ends, you can bake them in the oven in a separate tray alongside the kebabs for chorizo nachos!

Baking

• Arrange skewers on parchment-lined baking sheet. Bake until the bottoms are crispy – about 15 minutes.
• Flip and finish baking for another 15 minutes. Internal temperature should reach 165°F.
• Broil on HIGH for 2 minutes until kebabs are browned and crispy.

Avocado Crema

• In a blender add 1 ripe avocado, 2 tablespoons of sour cream, 2 tablespoons of lime, 1/2 teaspoon of garlic powder, and 1 tablespoon of cilantro. Blend on high until smooth, creamy, and thick.

• Prep: Chop the onion in slices and shred your cheese.
• Preheat a pan on medium heat and melt 2 tablespoons of butter.
• Add your chopped onions and sauté until browned.
• Pour in 1/3 cup of beer, add your brats to brown, and simmer the onions.
• In a separate pan, begin your beer cheese sauce. On medium-low heat, add in the rest of your butter (4 tablespoons), and melt.
• Add in 1/4 cup of all-purpose flour to create a roux. Then add in garlic powder, onion powder, cayenne, and salt. Mix to combine.
• Slowly pour and mix in 1 cup of milk. Once combined, add in the Dijon Mustard, Worcestershire sauce, and the last 1/3 cup of beer.
• Add in the shredded sharp cheddar and gruyere cheese. Whisk continuously until cheese sauce is well combined and smooth.
• Place your brats on the pretzel sausage buns, top with the beer-simmered onions, and pour the beer cheese sauce on top. Enjoy!