Mexican Sloppy Joe with Coleslaw
with cheddar and diced potato
Allergens:
Soja
•Tarwe
•Gluten
•Sesamzaad
•Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
½ piece
Red onion
½ piece
Romano pepper
1 piece
Carrot bun
(Contains: Soja, Tarwe, Gluten, Sesamzaad May be present: Gluten, Lupine, Melk (inclusief lactose), Mosterd, Noten, Selderij, Ei)
100 g
Chicken mince with Mexican seasoning
10 g
Chipotle paste
15 g
Grated cheddar
(Contains: Melk (inclusief lactose))
½ piece
Lime
70 g
Corn
50 g
Slaw mix
150 g
Diced potato
Not included in your delivery
1 tablespoon
Olive oil
1.25 tablespoon
[Plant-based] mayonnaise
½ teaspoon
Honey [or plant-based alternative]
1.25 tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3703 kJ
Calories885 kcal
Fat46.5 g
Saturated Fat13.7 g
Carbohydrate77.3 g
Sugar15.7 g
Dietary Fiber15.5 g
Protein34.6 g
Salt2.6 g
Potassium91.3 mg
Calcium16.1 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet with Baking Paper
•Strainer
•Large Bowl
•Small Bowl
Cooking Steps
1
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the potatoes for 15 minutes until golden-brown. Season with salt and pepper.
- Preheat the oven to 200°C.
- Cut the onion into half rings and slice the Romano pepper into thin strips.
- Heat a drizzle of olive oil in a other frying pan and fry the onion and Romano pepper for 3 minutes.
2
- Transfer the carrot buns to a parchment-lined baking sheet, and bake in the oven for 4 - 5 minutes.
- Add the chicken mince, honey, two-thirds of the chipotle paste and two-thirds of the water for the sauce to the onion and Romano pepper. Season with salt and pepper, and fry for 4 - 5 minutes.
3
- Drain the corn and cut the lime in 4 wedges.
- Combine the slaw mix, corn, 0.5 tbsp of mayonnaise per person, and the juice of one lime wedge per person in a large bowl. Season with salt and pepper.
- Scatter the grated cheddar over the mince mixture and let it melt for 1 minute.
- In a small bowl, combine the rest of the mayonnaise and chipotle sauce. Add the rest of the water for the sauce and mix well.
4
- Slice open the carrot buns. Top with the coleslaw and mince mixture.
- Serve the leftover slaw next to the sloppy joe.
- Serve the potato cubes with the chipotle mayonnaise.
- Serve with the rest of the lime wedges.
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