Mexican Turkey 1/4 pound shredded Monterey jack cheese with jalapeño peppers 2 tablespoons chopped fresh cilantro 1/2 cup sour cream 1 tablespoon unsalted butter 1 tablespoon vegetable oil 4 turkey breast filets
In a small bowl, combine cheese, chopped coriander and sour cream. Set aside.
Melt butter and oil in a 10-inch skillet over medium-high heat. Brown turkey fillets 2 at a time, about 5 minutes per side, or until brown. Transfer to broiler tray.
Top each fillet with a generous spoonful of sour cream mix. Broil 4 inches from heat about 2 minutes or until topping bubbles.
