| 1 | bone-in split turkey breast (about 5 lb), thawed if frozen |
| 1 | cup Old El Paso® Thick 'n Chunky salsa |
| 2 | tablespoons honey |
| 1 | tablespoon chopped chipotle chile in adobo sauce (from 7-oz can) |
| 2 | tablespoons cornstarch |
| 2 | tablespoons cold water |
| 1. | Spray 5- to 6-quart slow cooker with cooking spray. Place turkey in cooker. In small bowl, mix salsa, honey and chile; pour over turkey. |
| 2. | Cover; cook on Low heat setting 6 to 7 hours. |
| 3. | Remove turkey from cooker. Remove skin from turkey breast. Cut turkey into 24 slices; place on platter and cover to keep warm. Pour juices from cooker into 4-cup microwavable measuring cup or bowl. In small bowl, mix cornstarch and cold water until smooth; stir into juices in cup. Microwave uncovered on High 3 to 5 minutes, stirring every minute, until mixture boils and thickens. Serve with turkey. |
| No change. |
|
| For a little less spice, leave out the chipotle chile. To fire it up, use 2 or 3 chiles. |
|
| Spanish rice, a green salad tossed with slices of jicama in a ranch dressing, warm flour tortillas and corn on the cob create a menu with southwestern flair. |
|
| Chipotle chiles are dried jalapeño chiles with a wonderful sweet and smoky flavor. Look for them packed in spicy adobo sauce or dried. |
Nutrition Information:
260 ( 20); 2g ( 1/2g, 0g); 145mg; 300mg; 8g ( 0g, 5g); 52g 2%; 0%; 4%; 15% 1/2 ; 0 ; 7 1/2