I participated in an Influencer Activation on behalf of Influence Central for Honeysuckle White. I received complimentary products to facilitate my review as well as a promotional item to thank me for my participation.
Grilling season is officially here! Memorial Day is just around the corner too. This summer, I’m going to make a suggestion. Throw out the traditional beef burger and give turkey a try. Turkey is a lean and tasty alternative to beef. I’ve been a long time fan of turkey, I’ll link to some of my other favorite turkey recipes at the bottom of the post.
For today’s recipe, I wanted to try something a little different. Honeysuckle White turkey sent me some ground turkey and some turkey cutlets to try out. Ground turkey is a cinch, just swap the turkey for beef in all of your favorite recipes. I wanted to give some stuffed turkey a try with the turkey cutlets. It was so easy and delicious too! Living in the southwest, I just had to give it a Mexican flair. So may I present, green chile and cheese stuffed turkey.
- 4 Honeysuckle White turkey cutlets
- 1 can whole green chiles
- 1 cup shredded Mexican cheese blend
- 1 can green enchilada sauce
- Cotija cheese -optional
- Soak 16-20 toothpicks in water while preparing the turkey cutlets.
- Lay one turkey cutlet out between two pieces of plastic wrap. Pound the cutlet out to about ¼" thickness. Repeat with all 4 cutlets.
- In the center of each flattened cutlet, place one whole green chile and sprinkle with shredded cheese. Fold the ends and sides of the cutlet into the middle so the filling is completely encased. Wrap the cutlet tightly in plastic wrap and refrigerate at least 20 minutes. Repeat for each cutlet.
- While the cutlets are chilling, preheat the grill to high heat. Add some olive oil on a paper towel and rub the oil on the grill grates to prevent sticking.
- Remove the chilled cutlets from the refrigerator and the plastic wrap. Take the soaked toothpicks and push them through the cutlet to secure the sides and ends stay together. Use 4-5 toothpicks per cutlet.
- Place each cutlet on the hot grill and let it sear 3-4 minutes on high heat. Turn over and sear on high another 3-4 minutes.
- Turn the heat down to medium and let the turkey continue to cook until it has reached an internal temperature of 165 degrees F. Turn the cutlets every few minutes.
- Remove from grill and serve with your favorite green enchilada sauce and sprinkle with cotija cheese or more shredded cheese.
It does take a little prep time up front, but the 20 minutes of resting time gives you a little bit of a break. You could even prepare it earlier in the day and just remove from the fridge when you are ready to grill.
One thing I really like about Honeysuckle White is that all of their turkey products are free of growth-promoting antibiotics. You can tell for sure by the USDA Process Verified seal on the package. I really appreciate more natural options that are available at a good price.
I’m really excited about this recipe and this I’m even more excited to have it entered in a recipe contest. I would love it if you could vote for my recipe below. The winner gets $500 towards backyard entertaining. What a cool prize and I would love to win! So tell your friends too. 🙂 Vote in the widget below or you can also go to http://memorialdayturkeyrecipes.com/ to cast your vote.
Memorial Day Turkey Recipe Contest
Looking for more recipes featuring turkey? Give these a try.
Pineapple Teriyaki Turkey Burgers
This looks super yummy! Stuffed chicken was actually on my menu for this week. I will have to do this instead. I usually stuff mine with spinach and cheese, but I will have to try the green chilis instead… YUMMERS!