Slow Cooker Tex-Mex Chipotle Sloppy Joes

Ingredients

• 1 1/2 pounds ground chicken or turkey, uncooked
• 1 1/2 pounds ground pork
• 2 cups onions chopped
• 4 cups salsa medium hotness
• 1 1/2 cups green sweet peppers chopped
• 1 1/2 cups fresh corn or frozen whole kernel corn
• 2 tablespoons chopped canned chipotle pepper in adobo sauce*
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons garlic salt
• 16 - 20 6- inch flour tortillas or hoagie rolls, split and toasted
• Vegetable oil
• Assorted toppers such as chopped cilantro, diced avocado, chopped tomato, and/or crumbled Cotija cheese (optional)

Instructions

1. In a very large skillet cook ground chicken, ground pork, and onions until meat is brown and onions are tender, using a wooden spoon to break up meat as it cooks. Drain off fat.
2. In a 4- to 5-quart slow cooker combine meat mixture, salsa, sweet peppers, corn, chipotle pepper, chili powder, coriander, and garlic salt.
3. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
4. Meanwhile, add tortillas, one at a time, to hot oil; cook for about 2 to 3 minutes or just until golden. Using tongs, remove tortillas from hot oil. Fold fried tortillas over a paper-towel-wrapped rolling pin or a wire tortilla rack placed over a paper-towel-lined pan. Let cool until firm.
5. To serve, use a slotted spoon to spoon meat mixture into fried tortilla shells. If desired, add toppers.