Sunday, August 19, 2012
Slow Cooker Tex-Mex Chipotle Sloppy Joes
1 1/2 pounds uncooked ground chicken or turkey
1 1/2 pounds ground pork
2 cups chopped onions (2 large)
4 cups bottled salsa (medium hotness)
1 1/2 cups chopped green sweet peppers (2 medium)
1 1/2 cups fresh corn or frozen whole kernel corn
2 tablespoons chopped canned chipotle pepper in adobo sauce*
1 tablespoon chili powder
1 1/2 teaspoons ground coriander
1 1/2 teaspoons garlic salt
16 - 20 6-inch flour tortillas or hoagie rolls, split and toasted
Assorted toppers, such as chopped cilantro, diced avocado, chopped tomato, and/or crumbled Cotija cheese (optional)
In a very large skillet cook ground chicken, ground pork, and onions until meat is brown and onions are tender, using a wooden spoon to break up meat as it cooks. Drain off fat.
In a 4- to 5-quart slow cooker combine meat mixture, salsa, sweet peppers, corn, chipotle pepper, chili powder, coriander, and garlic salt.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
Meanwhile, add tortillas, one at a time, to hot oil; cook for about 2 to 3 minutes or just until golden. Using tongs, remove tortillas from hot oil. Fold fried tortillas over a paper-towel-wrapped rolling pin or a wire tortilla rack placed over a paper-towel-lined pan. Let cool until firm.
To serve, use a slotted spoon to spoon meat mixture into fried tortilla shells. If desired, add toppers.
Recipe shared from: www.bhg.com