Turkey with a Mexican twist might sound far out but when you try this recipe you'll see just how great it is! This Turkey Picante is a winner!
What You'll Need:
1 (8-ounce) package shredded Mexican cheese blend, divided
1 (1-1/4-ounce) envelope taco seasoning mix, divided
cup yellow cornmeal
1 large egg
6 turkey cutlets (about 1 pound)
2 tablespoons vegetable oil
1 (16-ounce) jar picante sauce
cup chopped fresh cilantro
1 cup water
Hot Mexican rice (store-bought)
What To Do:
- Combine 1 cup cheese, 2 tablespoons taco seasoning mix, the cornmeal, egg, and milk. Rub or press cornmeal mixture onto both sides of cutlets. (The cornmeal mixture will be thick like a paste.)
- Cook 3 turkey cutlets in 1 tablespoon hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes on each side or until golden. Repeat with remaining cutlets and oil. Remove from skillet.
- Combine remaining 1 cup cheese, remaining taco seasoning mix, the picante sauce, chopped cilantro, and 1 cup water in skillet. Place turkey over sauce mixture; cover and cook over medium heat 5 minutes or until thoroughly heated.
- Serve turkey over Mexican rice, and spoon remaining sauce over turkey. Garnish, if desired, with fresh cilantro sprigs.
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This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.