Recipe by Erv Kosch
I love this low calorie sloppy joes. While your making this check the heat in your pepper. If your pepper is too hot for your taste then cut the poblano pepper in half and substitute the rest with a small green pepper. Don't substitute canned corn; you need the firmness and full flavor of frozen corn.
Top Review by rpgaymer
These were some of the best Sloppy Joes I've had. Very unique flavor; this is definitely not the typical boring Sloppy Joe. I followed the recipe exactly, but added a chopped serrano pepper and served topped with sliced pickled jalpenos and Cotija cheese. Very, very good- I will be making these again.
- 2 tablespoons canola oil
- 1 medium onion (diced)
- 1 poblano pepper (diced)
- 1⁄2 cup corn (frozen)
- 2 garlic cloves (diced)
- 1 red potatoes (diced)
- 1⁄4 teaspoon kosher salt
- 1 teaspoon dried chipotle powder
- 1 teaspoon cumin (ground)
- 1 teaspoon oregano (ground)
- 1 lb ground turkey
- 3⁄4 cup ketchup
- 4 teaspoons Worcestershire sauce
- 8 whole grain buns
Directions See How It's Made
- In a dutch oven or 12" heavy skillet put in your oil and set your stove to medium-low heat.
- Add the Red Skin Potatoes. Cook for 3-5 minutes stirring occasionally. You want the potatoes warm and slightly softened.
- Put in the rest of the vegetables and the salt and cook for 5-10 minutes or until most of moisture has cooked out of the corn. This should be a gentle cooking time so reduce heat to were you just hear the sizzle.
- Add the rest of the spices and let it cook for just a minute or two more to help integrate the flavors. If you don't have a Dried Chipotle Powder mix try the Southwest Chipotle Seasoning (recipe #162886) found on RecipeZaar.
- Remove the vegetables and set aside. Remember they're hot, so use an appropriate storage vessel.
- Brown the meat and drain off any fat or extra juice and discard the liquid.
- Bring back the vegetables to the pan and add the rest of the ingredients.
- Cook for 10-15 covered or until the potatoes are tender.