- Marinate Time
- 15 mins
- Prep Time
- 10 mins
- Total Time
- 25 mins
- red bell peppers, stemmed and seeded
- large onion
- 21/2 tbsp
- Sensations Extra Virgin 100% Olive Oil
- 1 pkg
- Turkey Breast Cutlets, cut crosswise into thin strips
- 1 pound
- 1 tsp
- Compliments Chili powder
- 1/2 tsp
- ground cumin
- flour tortillas (soft taco size), warmed
Preheat oven broiler to high heat.
Cut peppers in half lengthwise.
Peel onion and cut into 8 wedges.
Place vegetables in a single layer in a broiler pan or baking pan.
Drizzle with 11/2 tablespoons olive oil and season to taste with salt.
Broil peppers and onion 4 to 6 inches from heat, turning once, until charred on edges, 10-15 minutes total.
Meanwhile, combine sour cream, lime juice, and chipotle chile in a blender or food processor.
Whirl until smoothly blended; transfer sauce to a serving container and set aside.
In a small bowl, combine turkey strips with chili powder, cumin, and salt to taste; mix to coat evenly.
Heat remaining oil in a 12 to 14-inch nonstick frying pan over high heat.
Add turkey and stir constantly until meat is lightly browned and no longer pink in center (cut to test), 2-3 minutes.
To serve, cut broiled peppers crosswise into strips.
Transfer peppers,onions, and turkey to a serving platter.
Spoon into warm flour tortillas and top with sour cream sauce to taste.
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