Turkey Roulades With Corn Bread, Jalapeno, And Jack Filling

Recipe Ingredients

1/3 cup	20g / 0.7oz	Minced onion
1/4 cup	23g / 0.8oz	Minced red bell pepper
1/2 teaspoon	2.5ml	Minced garlic
1 tablespoon	15ml	Minced pickled jalapeno
1		Ground cumin
4 teaspoons	20ml	Vegetable oil
1 teaspoon	5ml	Corn muffin - crumbled (large)
1/4 cup	36g / 1.3oz	Grated Monterey Jack cheese
4		Turkey cutlets - (abt 3/4 lb total) - pounded 1/16" thick
		Between sheets of dampened plastic wrap
3/4 cup	177ml	Chicken broth
3/4 teaspoon	3.8ml	White wine vinegar

Recipe Instructions

In a skillet cook the onion, bell pepper, garlic, jalapeno, and cumin in the oil over moderately-low heat, stirring occasionally, until the vegetables are softened, stir in the corn muffin crumbs and the Monterey Jack, and cook the filling, stirring, until it is combined well and the cheese is melted. Season the filling with salt and pepper and let it cool for 5 minutes. Spread about 3 tablespoons of the filling on each cutlet and roll up each cutlet jelly-roll fashion, tucking in the sides and fastening them with wooden picks.

Transfer the roulades, seam-sides down, with a spatula to a lightly oiled small baking dish, pour in the broth, and bake the roulades in the middle of a preheated 375 degree oven, basting them occasionally, for 18 minutes, or until the turkey is cooked through.

Transfer the roulades with a slotted spoon to 2 heated plates. Pour the cooking liquid through a fine sieve into a small saucepan, add the vinegar and salt and pepper to taste, and boil the sauce until it is thickened slightly. Pour the sauce over the roulades.

This recipe yields 2 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9068 broadcast 02-18-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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