Best 6 Sloppy Jose With Chorizo Charred Poblanos And Avocado Crema Recipes

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Get ready to embark on a culinary adventure with our ultimate guide to creating the irresistible "sloppy jose with chorizo charred poblanos and avocado crema." This tantalizing dish is a fiesta of flavors that combines the smokiness of chorizo, the earthy warmth of charred poblanos, and the creamy richness of avocado crema. With our step-by-step instructions, you'll learn the art of crafting this savory sandwich, ensuring that every bite is an explosion of taste. So, gather your ingredients, prepare your taste buds, and let's dive into the world of culinary bliss.

Here are our top 6 tried and tested recipes!

CHARRED SCALLION CREMA



Charred Scallion Crema image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 55m

Yield 1 1/2 cups

Number Of Ingredients 5

4 scallions
1 cup sour cream
2 tablespoons adobo sauce (from a can of chipotle chiles in adobo)
1 tablespoon dark agave syrup
1 teaspoon smoked black Hawaiian salt, plus additional as needed

Steps:

  • Preheat oven to 400 degrees F.
  • Place scallions on a quarter-sheet pan fitted with a wire rack. Bake until charred and dehydrated, 20 to 30 minutes. (You can also grill the scallions, turning every 2 to 3 minutes, over medium-high heat until charred, 10 to 12 minutes.) Let cool completely.
  • Place scallions in a mini food processor and pulse until finely chopped. Add sour cream, adobo, agave and salt and pulse until blended. Season to taste with additional salt.

CHORIZO SLOPPY JOES WITH KALE AND PROVOLONE



Chorizo Sloppy Joes With Kale and Provolone image

Matthew Hyland, a chef and an owner of the Emily and Emmy Squared restaurants in New York and Nashville, is known for making exemplary pizza and hamburgers. But his sandwich game is strong as well. This one recalls the flavors that he first experienced as a college student in Bristol, R.I., which has supported a sizable Portuguese community since at least the late 19th century. It is a sloppy Joe of sorts, built on a base of crumbled Mexican-style chorizo, which Hyland uses in place of chourico, a Portuguese sausage also spiced with paprika and garlic. He uses chorizo because he can't regularly find chourico in his neighborhood stores. I can, sometimes. Other times, not, and I can't find Mexican chorizo either. Then I use Guatemalan chorizo instead. It's a great sandwich whichever member of the chorizo family you use. Do not stint on the olives, banana peppers or celery seeds. The celery seeds especially, a nod to one of the toppings scattered on a Rhode Island "New York System" hot dog, are a perfect touch.

Provided by Sam Sifton

Categories     sandwiches, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 1/2 pounds Mexican or Guatemalan chorizo or Portuguese chouriço, casings removed
2 teaspoons whole cumin seeds
1 large green bell pepper, seeded and thinly sliced
1 medium-size red onion, peeled and thinly sliced
2 cloves garlic, peeled and minced
1 cup canned crushed tomatoes
2 tablespoons hot pepper sauce, preferably one of the thicker varieties, like Cholula or Frank's
4 Portuguese-style rolls or sesame-seed hero rolls
8 thin slices sharp Provolone
4 handfuls baby kale or spinach leaves
1/2 cup sliced pickled banana peppers
1/2 cup pitted and chopped green olives, like Castelvetrano
1 tablespoon celery seeds

Steps:

  • Make the chorizo filling for the sandwich. Set a large, high-sided skillet or Dutch oven over medium-high heat. Swirl the oil into the pan, and when it shimmers and is about to smoke, add the chorizo, breaking up the meat with a spoon. Cook the chorizo, stirring occasionally and continuing to break down its bulk, until the meat has rendered some of its fat and started to brown, approximately 10 to 12 minutes.
  • Stir in the cumin, then add the bell pepper, onion and garlic, and cook, stirring occasionally, until the vegetables wilt, approximately 5 to 7 minutes. Stir in the tomatoes, 1/2 cup water and the hot sauce, and bring to a simmer, using the spoon to scrape up any browned bits on the bottom and sides of the skillet. Reduce heat to low, and simmer, stirring occasionally, until the sauce has thickened and the vegetables are very tender, approximately 20 minutes. Keep warm or let cool, then refrigerate and reheat when ready to use.
  • To assemble the sandwiches, split and toast the rolls, then place 1 to 2 slices of Provolone on the bottom part of each, and divide the warm chorizo filling on top. Place equal portions of the kale on top of the filling, along with equal portions of banana peppers and olives. Sprinkle each sandwich aggressively with celery seeds, put the top part of the bread on and serve.

Nutrition Facts : @context http, Calories 1115, UnsaturatedFat 49 grams, Carbohydrate 35 grams, Fat 84 grams, Fiber 5 grams, Protein 54 grams, SaturatedFat 31 grams, Sodium 3106 milligrams, Sugar 6 grams

SLOPPY CHICKEN 'CHORIZOS'



Sloppy Chicken 'Chorizos' image

The all-American Sloppy Joe heads South of the border in this blended fusion. I chose to top mine with Mexican crema (sour cream) and slices of avocado.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 14

1 pound ground chicken
1 (9 ounce) package ground chorizo sausage
½ cup chopped yellow onion
1 tablespoon butter
3 cloves garlic, minced
1 cup ketchup
¾ cup beef broth
1 tablespoon brown sugar
1 ½ teaspoons chipotle chile powder
½ teaspoon dry mustard powder
½ teaspoon hot sauce
salt and ground black pepper to taste
1 tablespoon beef broth, or more as needed
6 pretzel rolls, split and toasted

Steps:

  • Heat a large nonstick skillet over medium-high heat. Cook and stir ground chicken and chorizo sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Return meat to the skillet; add onion and butter. Cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic; saute for 30 seconds.
  • Stir ketchup, broth, brown sugar, chile powder, mustard powder, hot sauce, salt, and pepper into the skillet until well combined; bring to a boil. Reduce heat and simmer, covered, 15 to 20 minutes. Add broth, 1 tablespoon at a time, if mixture looks dry. Serve on toasted pretzel rolls.

Nutrition Facts : Calories 654.7 calories, Carbohydrate 71.3 g, Cholesterol 88.6 mg, Fat 23.9 g, Fiber 2.5 g, Protein 36.6 g, SaturatedFat 9 g, Sodium 1199 mg, Sugar 11.9 g

CHORIZO STUFFED POBLANO PEPPERS



Chorizo Stuffed Poblano Peppers image

Delicious and easy! Poblanos seemed like a logical choice for kicking stuffed peppers up a notch. We were amazed by how well these turned out. Give them a try! Recipe could easily be doubled or tripled as needed.

Provided by jiver

Categories     Appetizers and Snacks     Tapas

Time 1h30m

Yield 4

Number Of Ingredients 10

1 teaspoon olive oil
¾ pound bulk chorizo sausage
½ cup cooked rice
¼ cup diced onion
¼ cup taco sauce
¼ cup shredded Cheddar cheese
1 teaspoon ground cumin
2 poblano peppers, halved lengthwise and seeded
2 tablespoons taco sauce, or to taste
¼ cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed.
  • Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil.
  • Bake in preheated oven until peppers are tender, about 1 hour.

Nutrition Facts : Calories 476.9 calories, Carbohydrate 12.2 g, Cholesterol 82.3 mg, Fat 36.5 g, Fiber 1.7 g, Protein 23.7 g, SaturatedFat 13.9 g, Sodium 1237.6 mg, Sugar 1.3 g

POBLANO PEPPER SLOPPY JOES



Poblano Pepper Sloppy Joes image

I love this low calorie sloppy joes. While your making this check the heat in your pepper. If your pepper is too hot for your taste then cut the poblano pepper in half and substitute the rest with a small green pepper. Don't substitute canned corn; you need the firmness and full flavor of frozen corn.

Provided by Erv Kosch

Categories     Lunch/Snacks

Time 1h

Yield 6 burgers, 8 serving(s)

Number Of Ingredients 14

2 tablespoons canola oil
1 medium onion (diced)
1 poblano pepper (diced)
1/2 cup corn (frozen)
2 garlic cloves (diced)
1 red potatoes (diced)
1/4 teaspoon kosher salt
1 teaspoon dried chipotle powder
1 teaspoon cumin (ground)
1 teaspoon oregano (ground)
1 lb ground turkey
3/4 cup ketchup
4 teaspoons Worcestershire sauce
8 whole grain buns

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.

POBLANO CHORIZO SCALLOPED POTATOES RECIPE BY TASTY



Poblano Chorizo Scalloped Potatoes Recipe by Tasty image

This is the holiday side dish that your family will beg you to make again next year. Hearty and covered in Oaxaca cheese, this chorizo-laced, poblano-studded potato gratin is simply delicious.

Provided by Katie Aubin

Categories     Sides

Time 1h50m

Yield 8 servings

Number Of Ingredients 10

1 tablespoon unsalted butter, softened
1 lb chorizo sausage, casing removed
3 cloves garlic, minced
1 small white onion, roughly chopped
2 poblano peppers, seeded and roughly chopped
1 ½ teaspoons kosher salt
2 cups heavy cream
5 russet potatoes, sliced 1/8 in (3 mm) thick
10 oz shredded oaxaca cheese
2 scallions, thinly sliced

Steps:

  • Preheat the oven to 325°F (170°C). Grease a 9 x 13-inch (22 x 33 cm) baking dish with the butter.
  • Add the chorizo to a large pan over medium-high heat and sauté until cooked through, 5-6 minutes. The chorizo will not change color, but it will give off a lot of red oil and become firm enough to break up with a spatula or wooden spoon.
  • Transfer the chorizo to a bowl with a slotted spoon, leaving about a tablespoon of oil behind in the pan.
  • Add the garlic, onion, and poblanos to the pan and sauté until the oil is absorbed and the onions are translucent and red, about 5 minutes.
  • Add the salt, chorizo, and cream to the pan. Reduce the heat to medium-low and bring to a gentle simmer. Cook for about 10 minutes, stirring frequently, until the cream thickens enough to coat the back of a spoon.
  • Use a slotted spoon to remove the solids from the cream mixture and set aside. The infused cream should be the consistency of a thin gravy. If not, continue to simmer until that consistency is reached.
  • Arrange a layer of potato slices in the bottom of the prepared baking dish. Top with some of the chorizo mixture. Repeat with the remaining potatoes and chorizo mixture until the dish is full, finishing with a layer of chorizo and vegetables. Pour the cream sauce over the top and shake the pan slightly so the sauce settles to the bottom of the dish. Cover the pan tightly with foil.
  • Bake for about 60 minutes, until the potatoes are tender.
  • Remove the dish from the oven and turn on the broiler. Uncover the pan, and scatter the Oaxaca cheese over the top. Place the pan under the broiler to melt and crisp the cheese, 2-3 minutes. Watch very closely so it doesn't burn.
  • Let the scalloped potatoes rest for at least 15 minutes, then garnish with the scallions before serving.
  • Enjoy!

Nutrition Facts : Calories 785 calories, Carbohydrate 41 grams, Fat 60 grams, Fiber 3 grams, Protein 27 grams, Sugar 5 grams

Tips:

  • Char the poblanos: Charring the poblanos gives them a smoky flavor that complements the other ingredients in the sloppy Jose. To char the poblanos, place them directly over a gas burner or under a broiler until the skin is blackened. Then, place the poblanos in a paper bag for 10 minutes to steam, which will make the skin easier to peel.
  • Use a good quality chorizo: The chorizo is one of the main ingredients in this dish, so it's important to use a good quality chorizo. Look for a chorizo that is made with fresh, high-quality pork and has a good flavor.
  • Don't overcook the chorizo: The chorizo should be cooked until it is browned but not crispy. Overcooked chorizo will be tough and dry.
  • Use a variety of beans: The sloppy Jose is a great way to use up leftover beans. You can use any type of beans you like, but a combination of black beans, pinto beans, and kidney beans is a good option.
  • Make the avocado crema ahead of time: The avocado crema can be made ahead of time and stored in the refrigerator for up to 2 days. This makes it a great option for busy weeknights.

Conclusion:

The sloppy Jose is a delicious and easy-to-make dish that is perfect for a casual weeknight meal. The combination of chorizo, charred poblanos, and avocado crema creates a flavorful and satisfying dish that is sure to please everyone at the table.

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