Jarred salsa and chiles give tender turkey its south-of-the-border flavors.
bone-in split turkey breast (about 5 lb), thawed if frozen
cup Old El Paso™ Thick 'n Chunky salsa
tablespoon chopped chipotle chile in adobo sauce (from 7-oz can)
tablespoons cold water
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.
Cover; cook on Low heat setting 6 to 7 hours.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 7 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.