Southwestern Turkey Fajitas with Tomatillo Salsa

Broiling the tomatillos adds a subtle smokiness to this luscious salsa. Fajita seasoning mixes vary among manufacturers, especially with regard to salt content. Add salt to taste if necessary.

PREP: 20 minutes GRILL: 15 to 20 minutes

MAKES: 6 servings

TOMATILLO SALSA

1 pound tomatillos, husked and rinsed

1 small poblano chile, cut in half, stems and seeds discarded

1 small shallot, finely chopped

3 tablespoons fresh lime juice

34 teaspoon salt

34 teaspoon sugar

18 cup loosely packed fresh cilantro leaves, chopped

TURKEY AND ONION FAJITAS

2 turkey breast tenderloins (about 1 34 pounds total) or 6 medium skinless, boneless chicken breast halves (about 1 34 pounds total)

2 tablespoons fajita seasoning

4 teaspoons olive oil

3 large onions (12 ounces each), cut into ½-inch-thick slices

12 (6-inch) corn tortillas

1. Prepare salsa: Preheat broiler. Place to-matillos in broiling pan without rack. Broil tomatillos 5 to 6 inches from heat source, turning once, until blackened in spots and blistering, about 10 minutes. When tomatillos are turned, add poblano, skin side up, to pan and broil until charred, about 6 minutes.

2. In blender or food processor, pulse tomatillos, poblano, shallot, lime juice, salt, and sugar until chopped. Stir in cilantro. Refrigerate salsa up to 3 days if not serving right away. Makes about 2 cups.

3. Prepare outdoor grill for direct grilling over medium heat.

4. Prepare fajitas: In medium bowl, toss turkey or chicken with fajita seasoning and 2 teaspoons oil until evenly coated. Brush onion slices with remaining 2 teaspoons oil. Place turkey or chicken and onions on hot grill rack. Grill, turning once, until instant-read meat thermometer registers 170ºF and juices run clear when thickest part of meat is pierced with tip of knife, 15 to 20 minutes for turkey (10 to 12 minutes for chicken), turning over once. Grill onions until tender and golden, 12 to 15 minutes, turning over once.

6. While turkey or chicken is grilling, place tortillas in batches on grill rack and heat until lightly browned. Wrap in foil and keep warm.

7. Transfer turkey or chicken to cutting board and thinly slice. Top tortillas with equal amounts of turkey or chicken and onion. Spoon some salsa on each and fold to eat out of hand. Serve with any remaining onions and salsa.

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EACH SERVING TURKEY: About 350 calories, 36g protein, 35g carbohydrate, 7g total fat (1g saturated), 88mg cholesterol, 440mg sodium

EACH ¼ CUP SALSA: About 30 calories, 1g protein, cholesterol, 220mg sodium