Jalapeno Cheddar Sloppy Joes (Edit recipe)

274 recipes
|
305 followers

Such a nostalgic vibe here, but still so delish! I made a Beyond Meat sloppy filling that consisted of veggies and jalapenos, plant-based beef, condiments, and seasonings that included Primal Palate's Meat & Tater Seasoning. Grilled buns, shredded jalapeno cheddar, and extra jalapenos for a spicy kick. So yummy and so easy to whip up too!

Share

Save

Original Recipe

PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

27

Serves: 4

Ingredients

6 whole Hamburger Buns, See Notes
200 grams Aged Cheddar Cheese, I used an Aged Jalapeno Cheddar
2 whole Jalapeño Pepper, Sliced

Sloppy Mix

1 Tbsp Extra Virgin Olive Oil
1 Tbsp Butter, Unsalted
0.5 tsp Red Pepper Flakes
3 cloves Garlic, crushed & minced
1 whole Yellow Onion, diced
1 whole Celery, diced
2 whole Jalapeño Pepper, diced ( I included some seeds / pith for heat. Remove if desired)
1 whole Red Bell Pepper, diced
454 grams Plant-Based Ground Beef - Beyond Meat
1 Tbsp Tomato Paste
0.5 Tbsp Browning (Grace)
1 Tbsp Ketchup
0.5 Tbsp Yellow Mustard
1 whole Hot Sauce, To Taste
0.5 Tbsp Brown Sugar
1 tsp Garlic Plus Seasoning - Club House
1 tsp Roasted Garlic and Red Pepper Seasoning - Club House
1 tsp Onion Powder
1 tsp Meat & Potatoes Seasoning - Primal Palate
0.5 cup Plant Based Chickenless Broth - President's Choice
1 tsp Corn Starch
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start heating the EVOO, butter, garlic, and pepper flakes in a large, non-stick skillet set to about medium. Once heated, stir and let sizzle for 30 + seconds before adding the jalapeno, onion, red pepper, celery, and a good hit of salt & pepper. Cook your veggies about 10 minutes, stirring as needed. Reduce your heat if needed to avoid scorching. After the 10 minutes, make a well in the center of the skillet and drop in your plant-based beef. Season with salt & pepper and break the beef down into crumbles as it browns. After a few minutes, stir everything together and continue to cook another few minutes.
Stir in the tomato paste and continue to cook another couple minutes. Next, add the spices, browning sauce, ketchup, mustard, some spicy hot sauce, and brown sugar along with another good pinch of salt & pepper. Stir to combine and continue to cook another couple minutes. Whisk together the broth and corn starch. Pour this in the skillet and cover for 5ish minutes. Remove cover and continue to cook another couple minutes. Taste and adjust your salt / pepper if needed / desired. Turn off the heat.
Heat a grill pan and brush your buns with EVOO. Grill until gorgeously golden and crisp.
Preheat your oven to BROIL HIGH. Get your bottom buns onto a parchment lined baking sheet. Pile on as much of your sloppy mix as your heart desires and top with shredded cheddar and a few slices of jalapeno. Place the tray under the broiler until melty and delish.
Add the crispy top buns, serve and ENJOY!

Notes

I had planned on using standard sized hamburg buns, but ended up going with larger Olive Oil buns instead. Servings will vary depending on the size of your bun and the amount of the sloppy mixture per bun.
I used a Gusto Jalapeno Cheddar. If you can't find it, you could sub in regular aged cheddar or even a jalapeno Monterey Jack.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	558
Fat:	39 g
Carbohydrates:	23 g
Protein:	36 g
Cholesterol:	8 g
Sodium:	1224 mg
Fiber:	7 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.