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Ингредиенты
- 2 teaspoon chili pwdr, preferably grnd from New Mexican chilies or possibly grnd pasilla chilies
- 2 shallots, peeled, ends removed, chopped
- 1 lg. garlic cloves, peeled, ends removed, chopped
- 1/3 c. cilantro, washed, dry, minced
- 1/4 c. lime juice
- 1/4 c. plus 2 T extra virgin olive oil, divided
- 2 lbs. of skinned turkey tenders (turkey breast fillets), or possibly 4 turkey breast halves, boned, washed, patted dry
- Papaya Salsa (recipe follows)
- Sprigs of fresh cilantro, optional garnish
- 1 lg. ripe papaya, peeled, seeded and minced
- 3 shallots, peeled, ends removed, chopped
- 1 fresh jalapeno chili or possibly other warm chili to taste, washed, stemmed, seeded, finely chopped
- 2 T cilantro, washed, dry, chopped
- 1 teaspoon salt
- 3 T lime juice
Инструкции
- In large plastic bag or possibly medium nonreactive bowl, put together chili pwdr, shallots, garlic, cilantro, lime juice and 1/4 cup extra virgin olive oil; stir to blend ingredients. Add in turkey tenders and turn to coat all sides of meat. Seal bag or possibly cover bowl and chill at least 8 hrs, but not more than 24 hrs.Remove from refrigerator. preheat grill. Brush grids of barbecue with remaining 2 tbsp extra virgin olive oil.
- Place turkey on grill. Brush with half remaining marinade. Grill 4 to 6 min per side if using tenders or possibly 6 to 8 min if using turkey breasts. Turn and brush with remaining marinade. Turkey should still be juicy inside, but cooked through. Remove from grill and allow turkey to rest 5 min off heat, covering with aluminum foil. Slice turkey into 1 inch slices and fan them out on serving plate. Accompany with papaya Salsa. Garnish with sprigs of fresh cilantro if you like.
- Serves 4 to 6.
- In a plastic bag or possibly a medium nonreactive bowl, put together papaya, shallots, jalapeno chili or possibly other hot chili, cilantro, salt and lime juice. Cover and chill at least 1 hour, but not more than 3 hrs.Makes about 1 cup.
- Cooks Note: Use caution when working with fresh chilies. Wash work surface and hands thoroughly upon completion; don't touch eyes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 4 servings | |
| Calories 233 | |
| Calories from Fat 201 | 86% |
| Total Fat 22.76g | 28% |
| Saturated Fat 3.2g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 599mg | 25% |
| Potassium 206mg | 6% |
| Total Carbs 8.42g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.13g | 3% |
| Protein 0.69g | 1% |
