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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 can(s) (14 1/2 oz) fire roasted diced tomatoes |
1 tablespoon(s) canola oil |
1 can(s) chipotle chile in adobo sauce, chopped |
1/4 cup(s) chopped fresh cilantro |
1 cup(s) chopped scallions |
1 cup(s) chopped yellow and orange bell peppers |
4 piece(s) cornbread or 4 toaster corncakes, halved |
1 tablespoon(s) garlic paste |
1 pound(s) ground turkey or chicken |
1 tablespoon(s) red wine vinegar |
1/2 teaspoon(s) salt |
2 tablespoon(s) worcestershire sauce |
Directions:
1. 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.
2. Add turkey and cook, breaking up with a 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.
3. Meanwhile, toast cornbread.
4. Stir vinegar and cilantro into turkey mixture.
5. Spoon 1/2 of the Sloppy Jane mixture over 4 slices of cornbread, dividing evenly. Repeat wit the remaining Sloppy Jane mixture and cornbread.
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