Poblano Pepper Sloppy Joes
photo by Erv Kosch
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
6 burgers
- Serves:
- 8
ingredients
- 29.58 ml canola oil
- 1 medium onion (diced)
- 1 poblano pepper (diced)
- 118.29 ml corn (frozen)
- 2 garlic cloves (diced)
- 1 red potatoes (diced)
- 1.23 ml kosher salt
- 4.92 ml dried chipotle powder
- 4.92 ml cumin (ground)
- 4.92 ml oregano (ground)
- 453.59 g ground turkey
- 177.44 ml ketchup
- 19.71 ml Worcestershire sauce
- 8 whole grain buns
directions
- 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.
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Reviews
-
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.
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