Sloppy Jose

Sloppy Jose

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Avocado Crema:

  • ½

    cup fresh cilantro, leaves and tender stems

  • ¼

    cup sour cream

  • 1

    avocado

  • 1

    lime, zested and juiced

  • Salt and freshly cracked black pepper

  • Filling:

  • 1

    tablespoon canola oil

  • 2

    poblano peppers, seeded, ribbed and cut into ¼-inch-by-2-inch strips

  • 1

    teaspoon ground cumin

  • Salt and freshly cracked black pepper

  • 2

    12 oz packages soyrizo

  • One

    16-ounce jar salsa (La Frontera)

  • 2

    red potatoes cubed and cooked

  • Sandwich Build:

  • Salted butter, at room temperature, for toasting the buns

  • 4-6

    fresh hamburger buns or flour tortilla

  • Several slices Pepper Jack cheese

  • Directions

  • For the avocado crema: Place the cilantro, sour cream, avocado, lime zest and juice in a food processor and run until smooth. Season with salt and pepper and reserve, covered with plastic wrap pressed directly on top to keep from browning.

  • For the filling: Preheat a heavy-bottomed 12-inch skillet over high heat, and then add in the oil. Add the poblano peppers, season with cumin, salt and pepper and toss to coat. Saute until the peppers are slightly soft and blistered, 5 to 7 minutes. Remove from the heat and set aside. Then brown the potatoes in the same skillet and set aside.

  • Then add the soyrizo and cook over medium heat, breaking up with a wooden spoon as it cooks. May need to add oil. Cook the soyrizo until well browned, 10 to 15 minutes. Then add the the salsa and potatoes back to the pan.

  • For the sandwich build: Slice, butter and toast each of the rolls until golden brown, do not want it too crusty or filling will squeeze out.

  • Put cheese on the bottom bun, and then a hefty spoonful of the hot soyrizo. On top of the soyrizo place some poblanos. Smear the top bun with lots of avocado crema and serve 'em up.

Directions

For the sandwich build: Slice, butter and toast each of the rolls until golden brown, do not want it too crusty or filling will squeeze out. Put cheese on the bottom bun, and then a hefty spoonful of the hot soyrizo. On top of the soyrizo place some poblanos. Smear the top bun with lots of avocado crema and serve 'em up.


Nutrition

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