275g boneless skinless turkey breast cutlets (couldn't find turkey, so I used chicken instead)
1 chopped onion
1/4 cup chicken broth
1 jalapeno pepper, seeded and minced (I only have pickled, sliced jalapeno, so I used 4 slices)
1/2 tsp ground cumin
40g cream cheese
2 tbsp sour cream or greek yoghurt
2 plum tomatoes, seeded and chopped
1 bell pepper, seeded and chopped
Cut turkey into bite-sized pieces. Sprinkle turkey with salt. Heat the oil in a skillet with a tight-fitting lid over medium-high heat; add turkey and brown on both sides. Add onion, broth, jalapenos and cumin. Bring to a boil then reduce heat, cover and simmer for 5 to 7 minutes or until turkey is cooked through. Stir cream cheese and sour cream into onion mixture in skillet until well blended; stir in tomatoes and bell pepper and heat through. Serve over rice.
I didn't have terribly high hopes for this one as it smelled kinda funny as it was cooking. It ended up being really tasty though - the chili-cheese taste did wonders for the typical blandness of chicken. It was a tiny bit too rich though, so I think I might use less cream cheese and yoghurt next time - 40g/2tbsp is a LOT!
Monday, September 5, 2011
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