Chipotle Sloppy Joes

Chipotle Sloppy Joes Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Add Mexican-inspired spice to this traditional family favorite. Serve with your favorite coleslaw for an easy side.

Yield:

5 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Recipe Time

Prep: 20 Minutes

Nutritional Information

Calories 273
Fat 6.1 g
Satfat 2.1 g
Monofat 2.1 g
Polyfat 1.3 g
Protein 23.3 g
Carbohydrate 32.1 g
Fiber 3.4 g
Cholesterol 48 mg
Iron 3.7 mg
Sodium 724 mg
Calcium 84 mg

Ingredients

Cooking spray
2 1/2 cups presliced Vidalia or other sweet onion
1 (7-ounce) can chipotle chiles in adobo sauce
1 pound ground sirloin
1/2 cup prechopped green bell pepper
2 tablespoons tomato paste
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1 (8-ounce) can no-salt-added tomato sauce
5 (1 1/2-ounce) hamburger buns, toasted

Preparation

1. Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cover and cook 8 minutes or until golden brown, stirring frequently. Remove from heat; set aside.

2. Remove 1 teaspoon adobo sauce from can; set aside. Remove 1 chipotle chile from can; chop and set aside. Reserve remaining chiles and adobo sauce for another use.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add bell pepper to pan; sauté 2 minutes. Stir in chopped chipotle chile, adobo sauce, tomato paste, and next 3 ingredients (through tomato sauce); cook 3 minutes, stirring occasionally. Spoon 1/2 cup beef mixture over bottom half of each bun, and top evenly with onions and top half of bun.

Plate with pickle chips and a simple slaw. Combine 1/3 cup canola-based mayonnaise, 1 1/2 teaspoons sugar, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon salt, and 1/4 teaspoon dry mustard in a large bowl; stir with a whisk. Add 3 cups packaged cabbage-and-carrot coleslaw, tossing well to combine.

Note:

Laura Martin,

April 2009
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