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Southwest Style Chipotle Ranchero Turkey With Roasted Sweet Potatoes Veggies

  • 4 Servings
  • 20 mins Prep Time
  • 40 mins Total Time

Ingredients

  • 1 Southwest-Style Chipotle Ranchero Turkey Skillet Kit
  • 2 tablespoons vegetable oil
  • 2 Yukon Gold potatoes
  • 2 sweet potatoes, peeled
  • 1 red bell pepper
  • 1 green bell pepper
  • 1/2 of a large yellow onion
  • 2 tablespoons olive oil
  • Salt and pepper, 1 teaspoon each
  • 1 tablespoon ground cumin
  • 2 tablespoons grated Cotija cheese or queso fresco cheese
  • 1/2 cup store-made pico de gallo
Serving Size 1/4 of prepared recipe
Amount Per Serving
Calories 455
Calories from fat
% Daily Value*
Total fat 21 g 27 %
Saturated fat 4 g 23 %
Trans fat 0 g
Cholesterol 55 mg 18 %
Sodium 1340 mg 58 %
Total Carbohydrates 43 g 16 %
Dietary Fiber 7 g 26 %
Sugars 10 g
Protein 23 g
Calcium 8%
Iron 25%
Vitamin A 62%
Vitamin C 103%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.

  • Step 1

    Prior to cooking the turkey cutlets, prepare the hash.

  • Step 2

    Preheat the oven to 400°F. Place a sheet pan in the oven to heat.

  • Step 3

    Cut potatoes, peppers and onion into bite size pieces. Place in a mixing bowl and add the olive oil, salt, pepper and cumin. Toss until coated.

  • Step 4

    Place vegetables on the heated sheet pan and cook for 35 minutes until potatoes are cooked and the vegetables are roasted and browned.

  • Step 5

    While the hash is cooking, heat 2 tablespoons oil in a non-stick skillet over medium-high heat.

  • Step 6

    Add all turkey cutlets to the pan. Sear and brown one side, approximately 2-3 minutes. Flip cutlets over and cook an additional 2-3 minutes.

  • Step 7

    Pour contents of sauce packet over the top of the turkey cutlets and stir.

  • Step 8

    Continue to simmer cutlets and sauce until the cutlets reach a minimum internal temperature of 165°F as measured by a meat thermometer (approximately additional 3-4 minutes.

  • Step 9

    Remove roasted vegetables from oven. To serve, plate roasted vegetables, place turkey and sauce on top.

  • Step 10

    Garnish with grated Cotija cheese or queso fresco and pico de gallo.

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