Review: Chipotle Turkey Cutlets-3/02

[Terrytx]

This was a snap to make and very delicious. The sauce had a nice kick to it without being too hot. While I was making it I added only a scant teaspoon of the chipotle powder so it wouldn't be too hot for the DD, then after taking out her portion I added in the rest of the chipotle powder. I had this with Rice and Black Bean Salad with Cumin Dressing from the same issue and sliced mango. The salad was just as great as the others who have reviewed the recipe said. I would suggest however to serve this with plain rice to absorb the sauce.

[emily]

What amazing timing, Terry. I just bought some turkey breast tenderloins yesterday (don't you love the "it's on sale" impulse buys?) and was wondering what to do with them. And I love chipotles, yippee!

emily

[Ralph]

Thanks for the review, Terry. This is on my list of recipes to make from the current issue. I've already got the chipotle powder from Penzey's.

[CindyWeightWatcher]

I tried this with chicken and posted that it was really spicy!

[Ralph]

I'll have to agree with Cindy here - they were TOO hot!

We usually like things hot and spicy, and because I know how powerful chipotles are, I actually measured the powder:eek: , using 1 1/2 teaspoons as it called for. I ended up scraping off the sauce; DW didn't even finish the turkey. Might make them again, but only use about 1/2 teaspoon of the chipotle powder.

[RebeccaT]

Made these last night, but used chicken...

They were very flavorful, and very spicy! The chicken stayed so juicy. DH liked them a lot, and so did I, though I might use about 1/2 tsp. less chipotle powder next time. The flavor was so smoky and good, we really loved the sauce. However, I did have trouble getting it to thincken up for me - did anyone else have this problem?

Served it over Basic Polenta (CL Complete) and with a side of sauteed haricot verts with garlic. A very good meal, and VERY quick to put together.

[deb]

Would someone please post the ingredients for this recipe so that I may stop at the grocery store on the way home. Thanks so much!

[RebeccaT]

Let's see...

Turkey cutlets (I used boneless/skinless chicken breasts)
sesame seeds
onion
cumin
ground chipotle powder
unsweetened cocoa
Mexican-style stewed tomatoes (w/ jalepenos and spices)
chicken broth
salt & pepper

I think that's it. I am doing this from memory, though, so I might have left something out... but I think this is it.

hope you like it!

[deb]

Thank you so much RebeccaT for the review and indgredient list. This will be on the menu tonight! It has been such a hectic week, I had no time for menu planning. Now I do not have to wander around the store trying to come up with an idea.

[emily]

I agree with Ralph and Cindy that this was too spicy (now how often does CL do that?! :o)

I really liked the flavor/texture though, so I'd make it again, only with half the chipotle powder.

emily

[sushibones]

Just a thought: I have never made these, but perhaps the extra heat is coming from the canned tomatoes. Chiles seem to vary a lot from one brand/batch to the next. I have bought fresh jalapenos for recipes, and the heat can range from mild to take-your-head-off.

If you are using the chipolte powder plus the canned tomatoes with jalapenos, it may be the particular can of tomatoes that is adding the extra heat. If the chipolte powder adds an interesting and unique flavor that you don't want to lose, you could probably tone down the heat by substituting a can of regular tomatoes, or a can of mexican style tomatoes (usually made with green chilis instead of jalapenos), or Rotel tomatoes which come in a smaller can and are not as spicy to me.

My husband used to make a dip with cream cheese and Rotel tomatoes, but he decided the flavor was better with a can of tomatoes and jalapenos; however different brands vary in how much heat they have. There is probably also variation within a brand from batch to batch.

PS. I just looked at the ingredients posted above. Mexican style tomatoes may or may not have jalapenos in them. The one I just bought (S&W brand Mexican stewed) has "red chili puree" whatever that is. Given our tendencies to substitute items at the drop of a hat, perhaps that is where the difference lies.

[deb]

Another yes vote for this dish! I did not have ground chipotle powder so I used 1 teaspoon of ground up, canned chipotles. Turned out perfect!
Great easy main course for weeknight. Definite repeater.