Subj : BH&G 1754
To   : ALL
From : DAVE DRUM
Date : Mon Feb 08 2021 16:23:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tex-Mex Chipotle Sloppy Joes
 Categories: Sandwiches, Poultry, Pork, Vegetables, Chilies
      Yield: 18 Servings
 
  1 1/2 lb Uncooked ground chicken or
           - turkey
  1 1/2 lb Ground pork
      2 c  Chopped onions
      4 c  Bottled salsa
  1 1/2 c  Chopped bell pepper
  1 1/2 c  Corn niblets
      2 tb Chopped chipotles in adobo
      1 tb Chilli spicemix
  1 1/2 ts Ground coriander
  1 1/2 ts Garlic salt
     16    (to 20) 6" flour tortillas
           - or hoagie rolls; split,
           - toasted
           Oil

MMMMM--------------------------TOPPERS-------------------------------
           Chopped cilantro
           Diced avocado
           Chopped tomato
           Crumbled Cotija cheese
 
  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.
  
  Makes: 16 to 20 servings
  
  Better Homes & Gardens | September 2013
  
  MM Format by Dave Drum - 12 September 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

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