4 wild turkey breast halves boned, skinned, and butterflied
Salt to taste
Freshly-ground black pepper to taste
1 1/2cup jack cheese
1 red onion diced
2 limes, juice only
4 garlic cloves minced
1/2cup seasoned breadcrumbs (or cornmeal stuffing)
1 jalapeno pepper seeded, diced fine
1/2 tsp chili powder
1/4 tsp ground cumin
1/2 cup cilantro leaves
1 cup tomato salsa
Season turkey breasts liberally with salt and pepper.
In a bowl, combine remaining ingredients except salsa.
Place some of the stuffing mixture, about 1/4-inch thick, evenly on each breast.
Starting from one end, roll the breast tightly, tucking in the ends with your fingertips as you roll.
Place each breast, seam-side down, in a greased shallow baking dish.
Cover with lid or foil and bake in a 375 degree oven for 18 to 24 minutes, depending upon the size of the breasts.
When cooked, allow the breasts to rest for a few minutes and then slice each into 3 to 4 sections.
Serve with salsa.This recipe yields 4 to 6 servings.
Comments: While living in Arizona during the mid to late 70’s, I developed a taste, more like a craving, for Southwestern flavors.
I like it spicy, but not so hot that my eyes water.
Some folks can enjoy a habanero pepper or two.
I’m not one of them.
To butterfly each breast half, place it on a flat surface, press down slightly with the palm of your left hand (if you’re right-handed)akeep your fingers up and away from the knife bladeaslice through the breast between your palm and the table along the long edge, but not all of the way through.
The idea is to make a hinge so that you can open the breast up like a book.