Three kinds of peppers--red sweet, yellow sweet, and poblano-- accompany the grilled turkey in this Mexican fajita recipe.








  • Combine chili powder, garlic powder, onion powder, pepper, salt, cumin and red pepper in bowl.



  • Arrange turkey cutlets in large, shallow baking dish; coat with 2 teaspoons oil. Sprinkle both sides with rub, patting into meat. Marinate turkey in refrigerator 1 hour. Add lime juice; coat cutlets and marinate for another 30 minutes in refrigerator.

  • Prepare outdoor grill with hot coals, or heat gas grill to hot, or heat oven broiler.

  • Combine poblano, red pepper, yellow pepper, onion, scallions and remaining tablespoon oil in bowl.

  • Grill or broil vegetables about 3 minutes per side or until nicely charred and cooked through. Arrange on large platter. Grill turkey cutlets until cooked through, 4 to 5 minutes per side. Thinly slice turkey across grain on diagonal. Arrange on platter with grilled vegetables.

  • Warm tortillas on grill or under broiler, following package directions, until soft and warm. Place in cloth-lined basket and cover to keep warm.

  • To serve, have each guest roll up turkey and vegetables with garnishes in tortillas. Makes 10 servings.

Nutrition Facts

322 calories; 9 g total fat; 73 mg cholesterol; 920 mg sodium. 33 g carbohydrates; 27 g protein;