I need to apologize in advance.
These will make you cuss.
Not like bein’ all foul-mouthed and angry, but cussing as in good cussing. They’re that damn good.
I should be ashamed, I know.
I’ve loved sloppy joes since I can remember – the tomato saucy version with cheese and diced onions. I started craving them a few days ago and decided it was time for me to make a brand new version.
Sloppy Joes Dixie Chik Cooks style.
It exceeded my expectations. Yes, they are spicy, but you can control the heat by de-seeding the jalapenos and reducing the amount of chipotle adobo sauce (a little goes a long way).
I happen to like my mouth being on fire. My husband so doesn’t get that, but I don’t get him either – like why he feels the need to clean my laptop screen every time he uses it. I mean, it’s just a little dust.
Anyway, whether you make these hot or mild, the taste is oustanding.
Say hello to the trashy, slutty Sloppy Joe.
It has no shame.
Here’s the printable!
Chipotle Sloppy Joe Sliders with Havarti Cheese Sauce and Caramelized Jalapenos
- 1 lb ground round
- 1 tbsp seasoned salt
- 2 tbsp adobo sauce from canned chipotle peppers (you could add some chopped peppers if you want it hotter)
- 3 jalapeno peppers, washed and sliced into discs
- 1 tbsp olive oil
- 1 tbsp coarse salt
- 1/4 cup ketchup
- 2 tbsp butter
- 2 tbsp flour
- 3/4 cup whole milk
- 7 oz Havarti cheese, diced
- Slider buns
- Brown the ground round over medium heat, drain the fat.
- Add adobo sauce and ketchup, stir until bubbly, reduce to low and cover. Simmer for about 5 minutes.
- To a saute pan, add the olive oil and peppers over medium-low heat. Sprinkle with salt. Saute until caramelized, about 10-15 minutes. Add a little water if it gets too dry.
- For the cheese sauce, melt butter in a sauce pan over medium heat, and when it starts to bubble a little bit add flour and whisk until thick.
- Add milk and cheese, reduce to medium-low. Whisk until melted and thick.
- Serve beef on slider buns topped with cheese sauce and jalapenos.