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Grilled Ancho Chili Turkey Tenderloins with Habanero Tomatillo Beans, Street Corn, & Cotija Chili Oil Crumble

By Chera Little, 2021 Winner of the Grill Outside The Lines Contest

Honeysuckle White® Turkey Breast Tenderloins are the protein base for this super flavorful and delectable dish.

Start by coating the loins in ground ancho and red pepper chili flakes, smoked paprika, a little cumin, and salt and pepper. Let them rest for 15 minutes, and then place them on the grill over high heat for a few minutes per side. Then, lower the heat and cook until the internal temperature reaches 165° F.

Baste the meat in a simple chili oil. For sides, mix grilled green onions, red cabbage, sweet mini peppers, and poblano peppers, plus corn on the cob and black beans. Finish the whole dish off with chili oil, minced roasted habanero peppers, and cotija cheese. Finally, take a bite and delight your taste buds.

  • 4 oz of Turkey Breast Tenderloins Servings
  • 15 mins Prep Time
  • 50 mins Total Time

Ingredients

Rub

  • 1 tbsp. ancho chili powder and brown sugar
  • 2 tsp. chipotle chili pepper flakes
  • 2 tsp. red chili pepper flakes
  • 2 tsp. smoked paprika
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1 tsp. black pepper
  • ⅓ cup garlic chili oil or regular chili oil
  • 2 tbsp. lime juice
  • ¼ cup canola oil to grease the grates

Vegetables

  • 1 large corn on the cob, skin and silk removed
  • 2 sweet mini peppers, sliced lengthwise
  • ¼ poblano pepper, seeded and cut lengthwise
  • 4 stalks green onion
  • ⅓ cup thin sliced red cabbage
  • 1 habanero pepper
  • 1 cup black beans, drained
  • 1 tomatillo, small diced

Garnishes

  • ⅓ cup crumbled cotija cheese
  • 2 lime wedges

  • Step 1

    Rub the Turkey Breast Tenderloins with oil.

  • Step 2

    Blend the seasoning together to create a rub. Use 1 or so tbsp. of the rub to coat the breasts on both sides. Let rest 15 minutes.

  • Step 3

    Blend the chili oil with 1 tbsp. of the rub plus lime juice. Reserve 2 tsp. for the corn.

  • Step 4

    Bring grill to medium high heat. Grease the grates with oil and grill the tenderloins basting as you go with the chili oil blend, about 7 minutes per side or until the internal temperature reaches 165˚F with a meat thermometer. Remove from grill and let rest.

  • Step 5

    Meanwhile, add the vegetables to the grill. Remove the habanero after a few minutes. Cook other vegetables for 5 minutes per side or until they take on a dark sear. Cook the corn an additional 8 minutes. During this time baste the corn with the reserved oil. Rough chop the peppers and green onions.

  • Step 6

    Add the beans to a heat proof pan along with 1 tsp. of the rub, a splash of chili oil, the tomatillo and habanero. Stirring occasionally cook until heated and bubbles, about 10 minutes.

  • Step 7

    Plate the Turkey Breast Tenderloins with the grilled peppers and greens onions, corn, and beans! Sprinkle with cheese, a little rub if desired and serve with a few lime wedges.

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