Best 5 Poblano Pepper Sloppy Joes Recipes

TEX-MEX SLOPPY JOES

Steps:

• In a large skillet add the beef and onions, cooking well, breaking it apart but leaving some chunks for 5-6 minutes, then remove from the pan.
• Add in the canola oil, red bell pepper, green bell pepper, corn and black beans and cook for 5-6 minutes, stirring often until the bell peppers are softened.
• Add in the cumin, beef broth, tomato sauce, salsa, taco seasoning and ketchup, cooking until the sauce starts to evaporate and the mixture becomes "sloppy" (about 5-6 minutes).
• Spoon over the mixture and top with shredded cheddar cheese.

POBLANO PEPPER SLOPPY JOES

Steps:

• 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.

SLOPPY JOSE WITH CHORIZO, CHARRED POBLANOS AND AVOCADO CREMA

Steps:

• For the avocado crema: Place the cilantro, sour cream, avocado, lime zest and juice in a food processor and run until smooth. Season with salt and pepper and reserve, covered with plastic wrap pressed directly on top to keep from browning.
• For the filling: Preheat a heavy-bottomed 12-inch skillet over high heat, and then add in the oil. Add the poblano peppers, season with cumin, salt and pepper and toss to coat. Saute until the peppers are slightly soft and blistered, 5 to 7 minutes. Remove from the heat and set aside.
• In the same skillet, add the chorizo and cook over medium heat, breaking up with a wooden spoon as it cooks. Cook the chorizo until well browned and cooked through, 10 to 15 minutes. If your chorizo has extra fat you can drain it on a paper-towel-lined plate to remove excess fat and then add the chorizo back to the pan along with the salsa. If your chorizo doesn't have that much fat, just add in your salsa and keep the party going. Simmer until heated through, about 5 minutes.
• For the sandwich build: Slice, butter and toast each of the rolls until golden brown and crusty.
• Sprinkle some cheese on the bottom bun, and then a hefty spoonful of the hot chorizo. On top of the chorizo place some poblanos. Smear the top bun with lots of avocado crema and serve 'em up.

THE BEST SLOPPY JOES

Steps:

• Melt the butter in a large skillet over medium-high heat. Add the onions and peppers and cook, stirring occasionally, until softened and starting to caramelize in some spots, 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the beef and cook, breaking up the meat with a wooden spoon or spatula, until it is browned, no longer pink in the middle and cooked through, 7 to 8 minutes.
• Stir in the tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, red wine vinegar, paprika, cayenne pepper, 1 teaspoon salt and a generous amount of black pepper and simmer, stirring occasionally, until thickened and heated through, 5 to 6 minutes. Spoon the meat onto the toasted buns.

CLASSIC SLOPPY JOES

Steps:

• Heat oil in a large frying pan set over medium-high heat. Saute onions and green pepper for 5 minutes.
• Add beef to the pan. Cook, stirring until browned, about 5 to 10 minutes. Drain off fat.
• Stir in ketchup, Worcestershire sauce, sugar, salt and pepper. Simmer over medium-low heat, stirring occasionally, for 10 minutes or until slightly thickened. Serve on sandwich buns.