Turkey and Cheese Roulade



1/4 c Cheddar cheese, shredded

1/4 c jalapeno cheese, shredded

3 oz light cream cheese, softened to room temperature

1 tbsp green chilies, chopped

1 tbsp sweet onion, chopped

1 c Cheddar cheese crackers, crushed

1/2 tsp chili powder

1/4 tsp cumin

1/4 tsp crushed red pepper flakes

2 8-oz TURKEY BREAST TENDERLOINS, boneless and skinless

1/4 c unsalted butter, melted

As needed hot cooked rice


In a medium bowl, mix cheeses, green chilies and onion. Cover and set aside.

In a shallow pie plate, blend cracker crumbs with spices. Set aside.

On a clean surface, using two sheets of plastic wrap, gently flatten the turkey tenderloins to an even ¼-inch thickness.

Place tenderloins of a flat surface. Evenly spread ½ of the cheese mixture on each turkey tenderloin, spreading to within ¼-inch of the edges.

Tightly roll up each tenderloin.

Dip each roll in the melted butter and then in the cracker/spice mixture, coating all surfaces. Place rolls, seamside-down in a baking pan, lightly sprayed with vegetable cooking spray.

Bake, uncovered, in a preheated 400 degree F oven for 25 minutes or until the internal temperature reaches 170 degrees F.

Slice on the diagonal and serve atop rice.

Nutrition Facts

Total Calories 490

Total Fat 24 g

Saturated Fat 13 g

Cholesterol 110 g

Sodium 410 mg

Total Carbohydrates 32 g

Dietary Fiber 1 g

Sugars 2 g

Protein 35 g

% Daily Protein 20

% Daily Vitamin C 2

% Daily Calcium 15

% Daily Iron 8