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.
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