Tex-Mex Sloppy Joes

Tex-Mex Sloppy Joes

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From: Diabetic Living Magazine

Lower the fat content in this popular sandwich by using ground chicken or turkey breast instead of the typical ground beef. Chile peppers and chili powder add a little heat.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 teaspoons vegetable oil
  • 2 medium onions, chopped
  • 1 medium green sweet pepper, chopped
  • ½ cup fresh or frozen whole kernel corn
  • 2 large cloves garlic, minced
  • 1 fresh jalapeño chile pepper, seeded (if desired) and finely chopped (see Tip)
  • 1 pound uncooked ground chicken breast or turkey breast
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano, crushed
  • ¾ cup ketchup
  • 4 teaspoons Worcestershire sauce
  • 6 whole grain sandwich-style rolls
  • Dill pickle slices (optional)

Preparation

  • Prep

  • Ready In

  1. In a very large nonstick skillet, heat oil over medium-high heat. Add onion, sweet pepper, corn, garlic, and jalapeño pepper. Cook for 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in chicken or turkey, chili powder, cumin, and oregano. Cook for 5 to 6 minutes more or until chicken or turkey is no longer pink. Stir in ketchup and Worcestershire sauce; heat through.
  2. Divide mixture among rolls. If desired, top with pickle slices.
  • Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition information

  • Serving size: 1 roll and ½ cup filling
  • Per serving: 280 calories; 6 g fat(1 g sat); 4 g fiber; 35 g carbohydrates; 23 g protein; 79 mcg folate; 44 mg cholesterol; 9 g sugars; 610 IU vitamin A; 24 mg vitamin C; 74 mg calcium; 3 mg iron; 644 mg sodium; 493 mg potassium
  • Nutrition Bonus: Vitamin C (40% daily value), Folate (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 lean protein, 2 starch, 1 vegetable, ½ fat

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