A few weeks ago we received the following tweet from a friend of ours:
We have a hard time backing down from a challenge, so we accepted! We each came up with our own ideas of what the Sloppy Joe Quessadilla should consist of and wouldn’t you know it…they were nearly identical! We both wanted to make Chipotle Sloppy Joes with caramelized onions. For a side, we decided to put a new spin on a classic sloppy joe side dish, coleslaw.
Cilantro Lime Coleslaw
Prep Time: 5 minutes
3 cups cabbage, chopped (red, green or both)
1/2 cup shredded carrots
2 scallions, chopped
Handful fresh cilantro, chopped
3 tablespoons red wine vinegar
2 tablespoons honey or agave
3 tablespoons extra virgin olive oil
Juice of one lime
Salt and pepper
Whisk together the vinegar, honey, olive oil, and lime juice, in a medium bowl. Stir in the salt and black pepper, to taste. Add the cabbage, carrots, scallions, and cilantro and toss together. Let the salad wilt up to 10 to 15 minutes.
Chipotle Sloppy Joe Quesadillas
Prep Time: 30 minutes
1 tablespoon extra-virgin olive oil
1 pound ground beef
2 teaspoons brown sugar
1 teaspoons chipotle granules (or more if you like it really spicey!)
1 small red bell pepper, chopped
1/2 cup frozen corn
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups salsa
2 tablespoons tomato paste
8-10 medium flour tortillas
2 cups Monterey Jack Cheese, shredded
2 tablespoons butter
1 medium onion, sliced into 1/4 inch rings
Heat a medium skillet over medium high heat. Add the butter to the pan and melt. Once the butter melts, add the onion and cook until the onions turn brown and caramelize, about 10 minutes.
Heat a large skillet over medium high heat. Add the olive oil and meat to the pan. Spread the meat around the pan and begin to break it up. Add brown sugar and chipotle granules to the skillet and combine. When the meat has browned, add the corn and red peppers to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce with meat. Cook for 5 minutes. Add tomato sauce and salsa to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.
Heat a medium skillet or griddle over medium high heat. Add 1 tablespoon of olive oil. Place a tortilla in the pan and sprinkle 1/4 cup of cheese over half of the tortilla. Scoop 1/2 cup of sloppy joe mixture on top of the cheese and top with a few caramelized onions.
Fold the other half of the tortilla over, making a half moon shape.
When the bottom of the tortilla is lightly browned, flip and brown the other side. Remove from pan and serve with sour cream and Cilantro Lime Coleslaw.
For this being the first time we ever made this completely original meal, it turned out well. There are a few things we would probably change for the future though. For starters, we both love caramelized onions, but they are not really necessary for this recipe. The other flavors in the quesadillas overpower the onions. So to save time, in the future we will probably just add chopped onions when we add the corn and red pepper. Also, we would probably use ground turkey instead of ground beef to make it a little healthier. Other than that, this meal was a success!
Thanks for the challenge Mark. Hope it lives up to your culinary standards!
Is there some meal out there that you’ve been wanting to try but haven’t had the time or maybe the courage to make? Want us to put our own spin on it? Send it our way!
Have you ever tried coming up with a complete original recipe? If so, share your success or failure story. We’d love to hear it!