Move over Joe. This Jane is easier, healthier, & faster! When I saw this new version of the original & using cornbread for your bread…I thought I have to try this. In fact, the meat is simmering while I am writing this post, and boy does it smell mighty tasty!
INGREDIENTS:
1 tablespoon(s) canola oil
1 cup(s) chopped scallions
1 cup(s) chopped yellow and orange bell peppers
1 tablespoon(s) garlic paste
1 pound(s) ground turkey or chicken
1 can(s) (14 1/2-ounce) fire-roasted diced tomatoes
2 tablespoon(s) Worcestershire sauce
1 chipotle chile in adobo sauce, chopped
1/2 teaspoon(s) salt
4 piece(s) cornbread or 4 toaster corncakes, halved
1 tablespoon(s) red wine vinegar
1/4 cup(s) chopped fresh cilantro
DIRECTIONS
In a large nonstick skillet, heat oil over medium-high heat. Add scallions and bell peppers and cook, stirring constantly, 2 minutes. Add garlic paste and cook, stirring constantly, 1 minute.
Add turkey and cook, breaking it up with a wooden spoon, stirring until no longer pink, 3 minutes. Add tomatoes and their juices, Worcestershire sauce, chipotle chile, and salt. Reduce heat to medium and cook, covered, 3 minutes.
Now…all we need is this lovely picnic basket to celebrate the 4th & eat our tasty Sloppy Janes!
isn’t she devine???
THANK YOU!