Chipotle Turkey Cutlets with Charred Corn Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve with: Warmed tortillas and steamed, buttered summer squash. Dessert: Key lime pie from the bakery. Ingredients:
1 1/2 cups frozen corn kernels, thawed |
1 1/4 pounds fresh turkey breast fillets |
2 teaspoons chipotle chile powder |
4 tablespoons corn oil |
1 medium green bell pepper, diced |
1 small red onion, diced |
1/4 cup chopped fresh cilantro |
1 tablespoon fresh lime juice |
lime wedges |
Directions:
1. Char corn in heavy medium nonstick skillet over medium-high heat, stirring often, about 4 minutes. Set aside.
2. Sprinkle turkey on both sides with chile powder; sprinkle with salt. Heat 1 tablespoon oil in large skillet over medium-high heat. Add half of turkey and sauté until cooked through, about 1 1/2 minutes per side. Transfer to plate. Repeat with 1 tablespoon oil and remaining turkey.
3. Add 2 tablespoons oil to drippings in skillet. Add bell pepper and onion; sauté 3 minutes. Increase heat to high and add charred corn. Sauté until peppers begin to brown, about 3 minutes longer. Stir in cilantro and lime juice. Season salsa with salt and pepper; transfer to medium bowl. Return turkey to skillet and reheat, about 1 minute. Spoon salsa over turkey and serve with lime wedges.
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