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Chipotle Turkey Cutlets With Charred Corn Salsa


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  • 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


Servings 4


Step 1

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.

This recipe yields 4 servings.

Serve with: Warmed tortillas and steamed, buttered summer squash.

Dessert: Key lime pie from the bakery.

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