Turkey Mexican

Got 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.