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Mesquite Smoked Turkey Relleno With Roasted Corn Coulis Smoked Tomato Chipotle


1 boneless turkey breast, about 21/2 to 3 pounds
6 poblano peppers, roasted, peeled
1 cup shredded Monterey Jack cheese
2 Tablespoons seasoning mix
Seasoning Mix:
2 Tablespoons paprika
2 Tablespoons chili powder
1 Tablespoon ground coriander
1 Tablespoon garlic powder
1 Tablespoon salt
1 Tablespoon ground cumin
1 Tablespoon cayenne pepper
1 Tablespoon oregano
1 Tablespoon thyme
Roasted Corn Coulis:
2 cups roasted corn
4 Tablespoons chicken stock
1 Tablespoons peanut oil
Salt and pepper to taste
Smoked Tomato-Chipotle Puree:
1 shallot, minced
1 garlic clove, minced
2 each chipotle peppers, canned in adobo
2 Tablespoons adobo, from can
4 each plum tomatoes, smoked, peeled
Jicama-Black Bean Salad:
1 cup shredded jicama
1 medium onion, sliced and caramelized
1/2 cup roasted corn, from above
1/2 cup cooked black beans
3 Tablespoons lime/cilantro dressing
Lime-Cilantro Dressing:
1/2 Tablespoon lime juice
1/2 bunch cilantro
1 Tablespoon olive oil
2 Tablespoons peanut oil
1/2 Tablespoon rice wine vinegar
1 clove crushed garlic
Salt and pepper to taste


Butterfly and pound turkey breast flat. Put peppers in layer and top with cheese. Roll, tie and smoke over mesquite (rub with seasoning mix) 230°F for 2 - 3 hours.
Roasted Corn Coulis:
Put roasted corn, hot chicken stock, peanut oil in blender and blend until smooth, strain and season.
Smoked Tomato Chipotle:
Smoke tomatoes and shallots. Put in blender with rest of ingredients and puree, strain, season and put in squirt bottle. Salad: To make salad, combine all ingredients and toss with dressing.
To make dressing, add lime juice, cilantro, garlic and vinegar in blender. Puree and slowly add oil to emulsify. Season.
Yield: 8 servings