Chipotle Turkey Cutlets With Charred Corn Salsa Recipes

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CHIPOTLE TURKEY CUTLETS WITH CHARRED CORN SALSA



Chipotle Turkey Cutlets with Charred Corn Salsa image

Categories     Pepper     turkey     Sauté     Super Bowl     Quick & Easy     Corn     Bell Pepper     Hot Pepper     Cilantro     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

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

Steps:

  • Char corn in heavy medium nonstick skillet over medium-high heat, stirring often, about 4 minutes. Set aside.
  • 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.
  • 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.

CHIPOTLE TURKEY CUTLETS



Chipotle Turkey Cutlets image

My adaptation of a Cooking Light recipe that captures the essence of a long cooking mole in under thirty minutes. The sauce is spicy rich and delicious. You might be tempted to make this hotter by adding extra chipotle but that will throw off the balance with the other spices in the dish.

Provided by justcallmetoni

Categories     Turkey Breasts

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 teaspoons whole wheat flour
2 teaspoons sesame seeds
1/2 teaspoon black pepper
4 (4 ounce) turkey breast cutlets
1 tablespoon olive oil, divided
3/4 cup onion, finely diced
1 garlic clove, finely minced
2 teaspoons chipotle chiles in adobo, finely chopped into a paste
3/4 teaspoon ground cumin
1 tablespoon unsweetened cocoa
1 pinch cinnamon
1 teaspoon balsamic vinegar
3/4 cup reduced-sodium fat-free chicken broth
1 (14 1/2 ounce) can petite diced tomatoes, undrained

Steps:

  • Combine the first 3 ingredients. Sprinkle turkey with mixture.
  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add turkey; cook 2 minutes on each side or until browned. Remove from pan.
  • Heat remaining teaspoon oil in pan. Add onion and sauté 3 minutes until the onions are softened and browned a bit on the edges. Stir in the cocoa, cumin, chipotle pepper and cinnamon. Add the vinegar, broth and tomatoes. Cook for 3 minutes until the sauce begins to bubble.
  • Return the turkey cutlets to the pan spooning a bit of the sauce on top. Cover and reduce heat. Simmer for 15 minutes until turkey is cooked tender and the sauce has thickened.

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