ROAST TURKEY WITH CHIPOTLE-MAPLE BUTTER
A turkey is roasted with a spicy and slightly sweet compound butter.
Provided by Food Network
Categories main-dish
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Let the turkey sit at room temperature for about 1 hour.
- Preheat the oven to 400 degrees F.
- Remove the packet of neck and giblets from the turkey and reserve for another use. Cut away any fatty pieces near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out.
- Put the butter, maple syrup, chipotle pepper, garlic and a pinch of salt in a mini food processor and pulse until smooth. Loosen the skin over the turkey breast and push half of the butter mixture under the skin and over the breast meat. Rub the skin all over with the rest of the butter mixture. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side up on a rack in a roasting pan.
- Roast until the turkey begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue roasting until an instant-read thermometer inserted in the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until it reaches 165 degrees F in the thigh joint, about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes before carving.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SIMPLE CHIPOTLE CHILAQUILES (TORTILLA "CASSEROLE")
Provided by Food Network
Number Of Ingredients 12
Steps:
- Make the chips or measure out the store bought chips. For the sauce. If using drained canned tomatoes, place them in a blender jar. If using fresh tomatoes, spread the onto a baking sheet and place them 4 inches below a very hot broiler. When they are darkly roasted (they'll be blackened in spots), about 6 minutes, flip them over and roast the other side-5 to 6 minutes more will give you splotchy-black and blistered tomatoes that are soft and cooked through. Cool. Working over your baking sheet, pull off and discard the blackened skins, and for round tomatoes, cut out the hard cores where the stems were attached. Transfer to a blender, along with all the juices on the baking sheet. If using canned chipotles, add them to the blender, seeds and all, If using dried chipotles, toast them in a dry skillet over medium heat for a couple of minutes, turning frequently until very aromatic. Place in a small bowl, cover with hot tap water and let rehydrate 30 minutes. Drain and add to the blender. Blend the tomatoes and chiles to a puree, but one that still retains a little texture. You should have 2 1/4 cups puree. Over medium heat, set a medium-large wide pot (like a 4-quart Dutch oven of Mexican cazuela) or a deep, large (12-inch) saute pan-you'll need a lid for whatever vessel you choose. Measure the oil, add half of the onion and cook, stirring regularly, until richly golden, about 7 minutes. Add the garlic and stir for another minute, then raise the heat to medium-high. Add the tomato puree and stir nearly constantly for 4 to 5 minutes, until the mixture thickens somewhat. Stir in the broth or water and season with salt. The sauce needs to be seasoned highly with salt, but watch out if your chips or broth is already salted. Cover the pot if not continuing with step 2 right away. You should have 4 1/2 cups broth mixture. To cook and serve the chilaquiles. Set out the crema, chicken and cheese. Put the pot over medium high heat until the broth mixture boils. Stir in the epazote (if you're using cilantro, set it aside to add later) and the tortilla chips, coating all the chips well. Let return to a rolling boil, cover tightly and turn off the heat. Let stand 5 minutes (no longer). Immediately uncover and very carefully stir to coat the chips evenly with the sauce and to check that the chips have softened nicely-they should be a little chewy, not mushy. (If they are too chewy, stir in a little more broth, cover and set over medium heat for 3 or 4 more minutes). Sprinkle with the cilantro, if that is the herb you're using. Either spoon onto warm individual plates in the kitchen or serve directly from the vessel it was made in. Whichever you choose, drizzle the chilaquiles with the crema (or one of its stand-ins), strew with the remaining sliced onion and the optional shredded chicken, and dust generously with the finely crumbled cheese.;
CHIPOTLE TURKEY CHILAQUILES
As a frugal mom, I try to use leftovers in a way that provides good nutrition. This recipe does just that and it's also a great way for my children to learn to enjoy the flavors of their Mexican heritage. -Aimee Day, Ferndale, Washington
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In batches, arrange tortilla pieces in a single layer on an ungreased baking sheet and bake 6-8 minutes or until crisp., In a large bowl, toss turkey with onion and garlic. Place lime juice and peppers in a blender; cover and process until blended., Arrange half of the tortilla pieces in a greased 13x9-in. baking dish. Layer with turkey mixture, beans, 1-1/2 cups cheese and chipotle mixture. Top with the remaining tortilla pieces and cheese. Pour broth over top., Bake, uncovered, 25-30 minutes or until cheese is melted. Sprinkle with cilantro. If desired, serve with rice and sour cream.
Nutrition Facts : Calories 364 calories, Fat 8g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 766mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 7g fiber), Protein 29g protein.
CHIPOTLE TURKEY AND CORN QUESADILLAS
Ready in just 20 minutes, this satisfying dish makes a great weeknight dinner or after-school snack.
Provided by Inspired Taste
Categories Entree
Time 20m
Yield 2
Number Of Ingredients 12
Steps:
- In small skillet, heat oil over medium heat. Cook mushrooms and onion in oil 2 to 3 minutes, stirring occasionally, until vegetables begin to brown. Add corn; cook until thoroughly heated. Season with salt and pepper, if desired, and pepper sauce.
- Place 2 of the tortillas on work surface; top each with 2 tablespoons cheese, half of the mushroom mixture, 4 slices turkey, another 2 tablespoons cheese and a second tortilla. Heat griddle or large skillet over medium heat. Add quesadillas; cook 3 to 5 minutes, turning once, until golden brown and cheese is melted.
- Meanwhile, in small bowl, mix all salsa ingredients.
- Cut each quesadilla into 4 wedges; serve with salsa.
Nutrition Facts : ServingSize 1 Serving
CHIPOTLE TURKEY TACOS
Just whipped this recipe up on a whim. Why should pork get all the chipotle/pineapple fun? Meaty, sweet, with a little spicy kick. This will surely become the most popular taco you will ever make! An excellent addition to this meal is the Cilantro-Lime Rice recipe from AllRecipes.
Provided by Ceretto
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Remove chipotle peppers from sauce and slice into thin strips; keep adobo sauce for later.
- Heat olive oil in a skillet over medium-high heat. Add garlic and cook and stir until fragrant, about 30 seconds. Add ground turkey, stirring to break up while cooking, until mostly browned, 4 to 5 minutes. Add pineapple chunks, onion, and chipotle peppers. Cook until turkey is no longer pink and fully cooked through, 3 to 4 minutes more.
- Stir reserved adobo sauce, 1/4 cup reserved pineapple juice, taco seasoning, and water into the pan. Bring to a boil; reduce heat and let simmer, 5 to 10 minutes.
- Divide meat mixture evenly between tortillas and top with cilantro. Fold and serve.
Nutrition Facts : Calories 354.5 calories, Carbohydrate 26.7 g, Cholesterol 83.8 mg, Fat 15.8 g, Fiber 1.8 g, Protein 25.4 g, SaturatedFat 3.4 g, Sodium 763.2 mg, Sugar 5.9 g
CHIPOTLE TURKEY CUTLETS
My adaptation of a Cooking Light recipe that captures the essence of a long cooking mole in under thirty minutes. The sauce is spicy rich and delicious. You might be tempted to make this hotter by adding extra chipotle but that will throw off the balance with the other spices in the dish.
Provided by justcallmetoni
Categories Turkey Breasts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the first 3 ingredients. Sprinkle turkey with mixture.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add turkey; cook 2 minutes on each side or until browned. Remove from pan.
- Heat remaining teaspoon oil in pan. Add onion and sauté 3 minutes until the onions are softened and browned a bit on the edges. Stir in the cocoa, cumin, chipotle pepper and cinnamon. Add the vinegar, broth and tomatoes. Cook for 3 minutes until the sauce begins to bubble.
- Return the turkey cutlets to the pan spooning a bit of the sauce on top. Cover and reduce heat. Simmer for 15 minutes until turkey is cooked tender and the sauce has thickened.
TURKEY AND CHIPOTLE CHILI RECIPE
Chili lover or not, you are going to go crazy over this recipe. You will not believe how delicious it is.
Provided by Kendra Murdock
Categories Main Course
Time 4h30m
Number Of Ingredients 16
Steps:
- Put slow cooker on high and add red onion, carrots and bell pepper.
- Then put the turkey on top of the veggies.
- Add 1/2 cup of chicken stock and chili seasoning and mix into the turkey meat.
- Cover with zucchini, corn, tomatoes, beans, chipotle peppers, the remainder of your chicken stock, salt and pepper to taste.
- Stir in your slow cooker until combined.
- Cover slow cooker and let the chili cook for at least 4 hours on high, or 10 hours on low.
- Taste throughout cooking and adjust salt and pepper levels to your desire.
- Serve with cheddar cheese, sour cream, chopped scallions and enjoy!
Nutrition Facts : Calories 554 kcal, Carbohydrate 67 g, Protein 46 g, Fat 15 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 88 mg, Sodium 453 mg, Fiber 20 g, Sugar 27 g, ServingSize 1 serving
TURKEY TORTILLA PIE
Top a chilli con carne with snipped tortilla wraps for this healthy one-pot that fuses nachos with enchiladas
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- In a deep flameproof casserole dish, cook the onions in the oil for 8 mins until soft. Add the cumin and cook for 1 min more. Stir in the mince and add a bit more oil, if needed. Turn up the heat and cook for 4-6 mins, stirring occasionally, until the mince is browned.
- Stir in the chipotle paste, tomatoes and half a can of water, and simmer for 5 mins. Mix in the beans and sweetcorn, and cook for a few mins more until thick, piping hot and the mince is cooked.
- Heat the grill. Take the pan off the heat and put the tortilla triangles randomly on top. Scatter over the cheese and grill for a few mins until the topping is crisp, taking care that it doesn't burn. Sprinkle with the spring onions and serve.
Nutrition Facts : Calories 369 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 2.5 milligram of sodium
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- Place all marinade ingredients in a mini food processor or blender. Cover and process until smooth. Pour marinade into a large Ziploc bag. Add the turkey breast, close the bag and shake to combine. Marinate in the refrigerator at least 1 hour up to overnight.
- Remove the turkey from marinade 1 hour before roasting. Strain the marinade and transfer to a saucepan. Heat over medium heat until sauce becomes thick, about 8 -10 minutes, or until it reaches your desired consistency. Remove from heat and reserve.
- Bake the turkey to an internal temperature of 165º F, brushing the turkey with the sauce during the cooking process, for about 1 1/2 - 2 hours. Once it’s done, cover with aluminum foil and let it stand for about 10 -15 minutes before cutting.
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