Turkey fillet with chili pepper
4 servings
40 minutes
Turkey fillet with chili pepper is a vibrant dish of American cuisine that combines tender meat with a spicy, rich sauce. The recipe's origins trace back to the traditions of the southwestern states of the USA, where hot peppers and tomatoes became the basis for many dishes. The tender turkey absorbs the aroma of garlic, cilantro, and chili pepper, creating a harmony of flavors—from the light sweetness of corn to the spiciness of tomato sauce. Serving it with warm corn tortillas makes it perfect for a cozy family dinner or friendly gatherings. It can be enjoyed as a standalone treat or as part of a buffet. The finishing touch is feta cheese, which adds a creamy texture and mild saltiness to the dish. This dish is an excellent choice for those who love the combination of tenderness and spiciness in one flavor.
1
Boil turkey fillet in broth with 1/2 onion and 1 clove of garlic until cooked, about 30 minutes.
- Turkey fillet: 600 g
- Onion: 2 heads
- Garlic: 3 cloves
- Chicken broth: 350 ml
2
For the sauce, blanch the tomatoes in boiling water, peel them, and strain through a sieve. Finely chop the remaining onion, garlic, cilantro, and chili pepper, and mix with the tomato puree. Add corn to the sauce.
- Tomatoes: 750 g
- Onion: 2 heads
- Garlic: 3 cloves
- Coriander: 1 bunch
- Chili pepper: 1 piece
- Canned corn: 100 g
3
Remove the turkey meat from the broth and cut it into cubes.
- Turkey fillet: 600 g
4
Heat the flatbreads.
- Corn tortillas: 4 pieces
5
Mix the meat with diced cheese, drizzle with sauce, and serve with flatbreads. Optionally garnish with leafy salad.
- Turkey fillet: 600 g
- Feta cheese: 100 g
- Salt: to taste
- Ground black pepper: to taste