Prepare all vegetables by chopping celery, green pepper, and onion.

Sauté chopped vegetables in olive oil in a large, deep pan over medium heat until slightly softened, about 3-4 minutes.

Add ground turkey to the pan and cook until browned, breaking it up as it cooks.

Stir in diced tomatoes, tomato sauce, tomato paste, Worcestershire sauce, sugar, cumin, chili powder, salt, and pepper.

Simmer the sloppy joe mix for 30-40 minutes, allowing the sauce to thicken.

While the sloppy joe mix is simmering, prepare the cornbread.

Prepare the cornbread batter according to the package directions or recipe, adding diced green chilis, chili powder, cumin, and 1 cup of pepper jack cheese.

Pour the cornbread batter into a greased or parchment-lined 9x9 inch square pan.

Bake the cornbread according to the directions until a knife inserted into the center comes out clean.

Let the cornbread cool slightly before slicing.

Slice a piece of cornbread and then slice it in half horizontally to create an open-faced sandwich base.

Top each cornbread half with a generous portion of the sloppy joe mix.

Garnish with the remaining pepper jack cheese and diced scallions.

Serve immediately with a side of Mexican coleslaw.