Monday, January 3, 2011


1 lb. fresh tomatillos, husked, washed well, and cut into quarters
3/4 c. loosely packed fresh cilantro leaves, chopped
1/4 c. finely chopped onion
1 clove garlic, minced
1 tsp. sugar
1/2 tsp. salt
1 or 2 serrano chilies, optional

1 whole turkey breast tenderloins (about 1 3/4 lbs.)
2 Tbsp. fajita seasoning
4 tsp. olive oil
2 large onions, cut into 1/2 inch thick slices
2 small bell peppers, sliced into strips
12 corn tortillas (6-inch) warmed
fat free sour cream for serving

Chop tomatillos coarsely in a blender or food processor with knife blade attached. In a medium bowl, gently stir together tomatillos, cilantro, onion, chili peppers, garlic, sugar, and salt until well mixed. Cover and refrigerate at least 1 hour to blend flavors, or up to 3 days. Preheat broiler with rack inside. In bowl, toss turkey tenderloins with fajita seasoning and 2 tsp. oil. Brush onion and bell pepper slices with remaining oil. Place turkey and vegetables on hot broiler pan rack. Cook vegetables 12-15 minutes, until tender, turning once; remove to a bowl and keep warm. Cook turkey an additional 5-8 minutes, or until juices run clear when the thickest part of the meat is pierced with the tip of a knife, turning once. Thinly slice turkey. Top tortillas with equal amounts turkey and vegetables; spoon salsa onto each and fold over to eat out of hand. Place some salsa and sour cream on top.

6 servings; 351 calories per serving

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