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Southwest Stuffed Turkey Tenderloins

stuffed-turkey-tenderloin
  • 4-6 Servings
  • 25 mins Prep Time
  • 55 mins Total Time

Ingredients

  • 2 McCormick® GrillMates® Southwest Style Chipotle Marinated Turkey Breast Tenderloins
  • 1 tablespoon olive oil
  • 1/2 sweet onion, thinly sliced
  • 1/2 bell pepper, thinly sliced
  • 2 garlic cloves, minced
  • 4 cups baby spinach
  • 2/3 cup freshly grated sharp cheddar cheese
  • Lime Black Bean Salad:
  • 2 (14 ounce) cans black beans, drained and rinsed
  • 1 cup cheddar tomatoes, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon lime zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • Step 1

    Preheat the oven to 400°F.
  • Step 2

    Heat a skillet over medium heat and add the olive oil. Add in the onions, peppers and garlic with a pinch of salt and pepper. Cook, stirring often, until the onions soften, about 5 minutes. Stir in the spinach until it wilts. Turn off the heat and let the mixture cool slightly.
  • Step 3

    Carefully slice the turkey tenderloins lengthwise. We like to slice it twice to open it up, so we have a lot of space to work with. I start at the bottom of the tenderloin (about 1/4 inch from the bottom) and slice it lengthwise, then continue to cut again and open up the turkey. You want to have a flat surface to work on. Once the tenderloins are sliced open, I take a meat tenderizer and pound them out to make them one even layer.
  • Step 4

    Add half of the onion/pepper mixture to the top of each tenderloin leaving an inch or so around the edges so you can roll it up. Sprinkle each with half of the cheddar cheese.
  • Step 5

    Tightly roll up the tenderloin and tie it together with kitchen twine if needed.
  • Step 6

    Place the tenderloins on the baking sheet and roast for 20 to 25 minutes, or until the inside is cooked and reads about 160°F. Let the turkey rest for 10 minutes before slicing.
  • Step 7

    Serve with the lime black bean salad.

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