Give your turkey tenderloin a southwest spin.
- 1 1/2 tbsp. chicken grilling seasoning
- 2 tsp. ground ancho chile powder
- 1 pkg. fresh turkey breast tenderloins
- Schnucks nonstick cooking spray
- 2 poblano chile peppers, trimmed, cut in half and seeded
- 1 red, orange or yellow bell pepper, trimmed, cut in half and seeded
- 1 sweet onion, cut through root end into 1/2" wedges
- 2 tbsp. extra virgin olive oil
- In small bowl, combine chicken seasoning and ancho chile powder; reserve 1/2 teaspoon rub for vegetables. Place tenderloins on 12-inch sheet aluminum foil; sprinkle both sides with rub, pressing so it adheres. Fold foil over tenderloins; let stand at room temperature 30 minutes.
- Preheat oven to 375°F. For easier cleanup, line large rimmed baking pan with aluminum foil; lightly spray with cooking spray. Arrange poblano peppers, bell pepper and onion in single layer on prepared pan. Bake 18 to 20 minutes or until edges of onion begin to brown and vegetables are tender. Transfer vegetables to cutting board; when cool enough to handle, cut into 1/2" pieces. Add vegetables to serving platter; toss with oil and reserved 1/2 teaspoon rub.
- Meanwhile, prepare outdoor grill for direct grilling over medium heat (or preheat grill pan over medium heat 2 to 3 minutes). Place tenderloins on hot grill rack; cover and cook 14 to 16 minutes or until tenderloins lose their pink color throughout and internal temperature reaches 165°F, turning to brown all sides. Transfer tenderloins to cutting board; let stand 5 minutes before cutting into 1/2" thick slices. Arrange tenderloins over vegetables to serve.
The Scoville scale measures the spiciness of chile peppers. A poblano pepper is considered one of the mildest, landing on the scale about halfway between a pimiento pepper and a jalapeño chile pepper.
290 CALORIES Per Serving
SATURATED FAT: 1G