Seasoning Mix:
2 Tbs. paprika
2 Tbs. chili powder
1 Tbs. ground coriander
1 Tbs. garlic powder
1 Tbs. salt
1 Tbs. ground cumin
1 Tbs. cayenne pepper
1 Tbs. oregano
1 Tbs. thyme
Roasted Corn Coulis:
2 c. roasted corn
4 Tbs. chicken stock
1 Tbs. peanut oil
Salt and pepper to taste

Smoked Tomato-Chipotle Puree:
1 shallot, minced
1 garlic clove, minced
2 ea. chipotle peppers, canned in adobo
2 Tbs. adobo, from can
4 ea. plum tomatoes, smoked, peeled

Jicama-Black Bean Salad:
1 c. shredded jicama
1 medium onion, sliced and caramelized
1/2 c. roasted corn, from above
1/2 c. cooked black beans
3 Tbs. lime/cilantro dressing

Lime-Cilantro Dressing:
1/2 Tbs. lime juice
1/2 bunch. cilantro
1 Tbs. olive oil
2 Tbs. peanut oil
1/2 Tbs. rice wine vinegar
1 c. clove crushed garlic
Salt and pepper to taste

Butterfly and pound turkey breast flat. Put peppers in layer and top with cheese. Roll, tie and smoke over mesquite (rub with seasoning mix) 230ºF for 2 - 3 hours.

Roasted Corn Coulis:
Put roasted corn, hot chicken stock, peanut oil in blender and blend until smooth, strain and season.

Smoked Tomato-Chipotle Puree:
Smoke tomatoes and shallots. Put in blender with rest of ingredients and puree, strain, season and put in squirt bottle.

Jicama-Black Bean Salad:
To make salad, combine all ingredients and toss with dressing.

Lime-Cilantro Dressing:
To make dressing, add lime juice, cilantro, garlic and vinegar in blender. Puree and slowly add oil to emulsify. Season.

Yield: 8 servings