| Sweet Onion Charred Corn Salsa |
| 3-1/2 Cups sweet corn kernels |
| 2 Tablespoons olive oil |
| 2-1/2 Cups red onion, chopped |
| 2-1/2 Cups cherry tomatoes, quartered |
| 1-1/2 Cups fresh cilantro, cleaned, drained and chopped |
| 3 Medium limes, juiced |
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- Char corn in nonstick skillet over medium-high heat, stirring often, about 3 minutes.
- Add oil and onion to skillet and sauté 2 minutes. Add tomatoes and cilantro; sauté 1 minute.
- Remove from heat and stir in lime juice.
- May be prepped ahead, covered and reserved in refrigerator.
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| Turkey Cutlets |
| 3 Pounds TURKEY CUTLETS, 4-ounces each |
| 5 Teaspoons ground chipotle powder (OR 2-1/2 teaspoons each chili powder and mesquite grill seasoning) |
| As needed olive oil |
| 1-1/4 Cups low-sodium poultry broth |
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- Gently pound cutlets to an even thickness. Pat dry and sprinkle both sides of cutlets with chipotle powder. Cover and hold in refrigerator.
- Per order: heat oil in skillet over medium-high heat. Add turkey cutlets and sauté, turning once, about 6 to 8 minutes or until cooked.
- Add 1 to 2 tablespoons broth per cutlet and quickly cook to heat through, spooning sauce over turkey to blend flavors
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| Service |
| As needed mixed salad greens, well chilled |
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- Portion turkey and sauce over bed of mixed salad greens. Serve with reserved salsa.
- Salsa may be served cold or warm.
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