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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