September 29, 2010

Random food post!

I love finding new recipes, especially ones that are healthy (still trying to lose the baby weight!).  I HATE when you try a new recipe and it fails.  Brandon found this recipe in a Food & Wine cookbook (circa 1995!) & made it for me tonight.  AMAZING.  So fresh and so yummy.  FYI: We used boneless & skinless chicken breasts!

Turkey Breast Fajitas with Strawberry-Jalapeño Salsa


  1. 1 tablespoon vegetable oil
  2. 1 tablespoon pure ancho chile powder
  3. 1/2 teaspoon ground cumin
  4. 1/4 teaspoon cinnamon
  5. 1/4 teaspoon cayenne pepper
  6. One 3 1/2-pound skinless, boneless turkey breast, butterflied to a 1-inch thickness
  7. Kosher salt
  8. 1 medium red onion, very thinly sliced on a mandoline
  9. 2 small jalapeños, very thinly sliced
  10. 5 tablespoons sherry vinegar
  11. 3 tablespoons honey
  12. 1 quart strawberries, thinly sliced
  13. 12 corn tortillas
  14. 1 red bell pepper, thinly sliced
  15. 2 medium tomatoes, coarsely chopped
  16. 1 Hass avocado, cut into 1/2-inch dice
  17. 1 large bunch of cilantro, separated into small sprigs


1. Light a grill. In a small bowl, combine the vegetable oil, ancho chile powder, cumin, cinnamon and cayenne pepper until it forms a smooth paste. Rub the spice paste all over the turkey breast. Season the turkey breast with salt.

2. In a medium bowl, toss the sliced onion and jalapeños with the sherry vinegar. Add a pinch of salt to the salsa and let stand, tossing a few times, for 15 minutes.

3. Meanwhile, grill the turkey breast over a medium-hot fire until lightly charred and just cooked through, about 8 minutes per side. Transfer the turkey to a carving board.

4. Stir the honey into the salsa until dissolved. Then fold in the strawberries and season with salt.

5. Heat the corn tortillas on the grill until they are warm, about 5 seconds per side. Transfer the tortillas to a cloth-lined basket and cover to keep warm. Thinly slice the turkey breast and transfer to a platter; serve with the tortillas, salsa, red bell pepper, tomatoes, avocado and cilantro sprig.

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