Sloppy Chicken "Chorizos"

The all-American Sloppy Joe heads South of the border in this blended fusion. I chose to top mine with Mexican crema (sour cream) and slices of avocado.

Ingredients

• 1 pound ground chicken
• 1 (9 ounce) package ground chorizo sausage
• 0.5 cup chopped yellow onion
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 cup ketchup
• 0.75 cup beef broth
• 1 tablespoon brown sugar
• 1 ½ teaspoons chipotle chile powder
• 0.5 teaspoon dry mustard powder
• 0.5 teaspoon hot sauce
• salt and ground black pepper to taste
• 1 tablespoon beef broth, or more as needed
• 6 pretzel rolls, split and toasted

Steps

1. Heat a large nonstick skillet over medium-high heat. Cook and stir ground chicken and chorizo sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Return meat to the skillet; add onion and butter. Cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic; saute for 30 seconds.
2. Stir ketchup, broth, brown sugar, chile powder, mustard powder, hot sauce, salt, and pepper into the skillet until well combined; bring to a boil. Reduce heat and simmer, covered, 15 to 20 minutes. Add broth, 1 tablespoon at a time, if mixture looks dry. Serve on toasted pretzel rolls.