Turkey Mexican
Submitted by MARLIN
Turkey Mexican is sliced barbecued turkey breast simmered in salsa, topped with melted cheddar and black olives, and garnished with sour cream. A fast 30-minute way to use leftover turkey.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minGot leftover barbecued turkey? Slice it thick, simmer in salsa, blanket with cheddar and sliced black olives, and dinner is done in 30 minutes flat.
This is a leftover transformer. The salsa rehydrates and flavors the turkey during a quick 10-minute simmer, keeping the slices moist instead of drying out the way reheated turkey usually does. Then cheddar melts over the top in about a minute.
Overlap the turkey slices in the skillet so they fit snugly. The overlapping creates layers where the salsa pools and the cheese melts between the slices, not just on top.
A dollop of sour cream and a sprinkle of parsley finish it off. Simple, satisfying, and zero waste.
Kitchen Tips
- Use chunky salsa for more texture and a thicker sauce. Thin, watery salsa won’t coat the turkey well.
- Keep the heat low during the simmer. High heat toughens turkey breast quickly.
- Cover the skillet when melting the cheese. The trapped steam melts it evenly in about a minute without the bottom burning.
Variations
- Enchilada style: Roll the turkey slices in flour tortillas before topping with salsa and cheese, then bake.
- Pepper jack kick: Swap the cheddar for pepper jack cheese and use a spicy salsa verde instead of red salsa.
Ingredients
Directions
Cut turkey into eight ¾ inch slices.
Place turkey in large skillet, overlapping slices.
Add salsa. Bring to a boil, turn down heat.
Cover.
Simmer 10 minutes.
Add cheese and olives. Cover. Heat one minute more until cheese melts.
Place turkey on serving platter. Garnish with sour cream and parsley.
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