Total Time
45mins
Prep 15 mins
Cook 30 mins

This came from Diabetes Forecast magazine

Ingredients Nutrition

Directions

  1. In a medium non-reactive bowl, stir together the turkey cutlets, 1/4 cup salsa, chili powder, and allspice, let stand for 5 minutes.
  2. In a 12-inch nonstick skillet, heat the oil over high heat until hot but not smoking, add the turkey cutlets, (reserving any salsa in bowl) and onions, adjust the heat so the cutlets cook rapidly but do not burn, cook, turning cutlets several times, until they are nicely colored and just cooked through, about 5 minutes longer, until the flavors are well blended.
  3. Add the green chilies, corn and bean mixture, cilantro (or parsley) and remaining 1/4 cup salsa to skillet, cook, stirring occasionally, about 5 minutes longer, until the flavors are well blended.
  4. Return the cutlets to the skillet, along with the reserved salsa, continue simmering about 5 minutes longer, until the cutlets and corn mixture are heated to piping hot, add salt and pepper to taste, garnish with additional cilantro (or parsley) if desired.

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