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red bell peppers, stemmed and seeded
Sensations Extra Virgin 100% Olive Oil
Turkey Breast Cutlets, cut crosswise into thin strips
Compliments Chili powder
flour tortillas (soft taco size), warmed
Preheat oven broiler to high heat.
Cut peppers in half lengthwise.
Peel onion and cut into 8 wedges.
Place vegetables in a single layer in a broiler pan or baking pan.
Drizzle with 11/2 tablespoons olive oil and season to taste with salt.
Broil peppers and onion 4 to 6 inches from heat, turning once, until charred on edges, 10-15 minutes total.
Meanwhile, combine sour cream, lime juice, and chipotle chile in a blender or food processor.
Whirl until smoothly blended; transfer sauce to a serving container and set aside.
In a small bowl, combine turkey strips with chili powder, cumin, and salt to taste; mix to coat evenly.
Heat remaining oil in a 12 to 14-inch nonstick frying pan over high heat.
Add turkey and stir constantly until meat is lightly browned and no longer pink in center (cut to test), 2-3 minutes.
To serve, cut broiled peppers crosswise into strips.
Transfer peppers,onions, and turkey to a serving platter.
Spoon into warm flour tortillas and top with sour cream sauce to taste.
Nutrition Description: Per serving (1/4 of the recipe):
Saturated Fat: 6 g
Carbs: 45 g
Fibre: 4 g
Sugar: 7 g
Cholesterol: 85 mg
Protein: 36 g
Sodium: 690 mg