I love finding or creating recipes that take ‘old classics’ and recreate them with a ‘new twist’. Take for instance taking that ‘plain old mac n’ cheese’ and making a ‘chili mac’ or taking that ‘traditional meatloaf’ that your mom used to make and making it an Italian Meatloaf, or taking that italian lasagna and making it a Mexican Lasagna.
It’s nice to have favorites and traditional recipes/menus but it is also nice to change it up a bit. That is why when I saw these Southwestern Sloppy Joes, from the Best of Weight Watchers Magazines, Vol. 1 Cookbook I wanted to try them. I mean come on I love traditional Sloppy Joes that I ate as a kid and I love Mexican Food so how could these not be good!
These were very tasty and came together fast; perfect for a busy weeknight dinner. I used mild salsa in mine and even with the jalapeno it was not that spicy (incase you wanted to feed these to kiddos). If you wanted to bump up the spiciness you could always add another jalapeno or use medium or hot salsa. These will definitely become a regular around here for when I have a busy or exhausting day.
Southwestern Sloppy Joes
adapted from the Best of Weight Watchers Magazines, Vol. 1 Cookbook
1 tablespoon canola oil
1 onion, chopped
1 garlic clove, minced
1 jalapeno pepper, seeded and chopped
1 teaspoon chili powder
1/2 teaspoon dried oregano
1 pound ground turkey
1 (oz) can mexican-style corn, rinsed and drained
1 1/2 cups chunky salsa (the heat level you prefer)
1 tablespoon brown sugar
Heat a large nonstick skillet over medium-high heat. Heat the oil and add the onion, garlic, and jalapeno. Cook, stirring occasionally, until softened. Add the chili powder and oregano and cook one minute more. Add the turkey and corn and cook until meat is cooked through and no longer pink. Stir in the salsa and sugar and cook, stirring occasionally until slightly thickened. Spoon over the open rolls and serve.