Golden Turkey Tomaticán with Roasted Corn and Basil

Name: Golden Turkey Tomaticán with Roasted Corn and Basil
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: chilena
Ingredients: 1.1 lb turkey breast, diced; 2 cups corn kernels; 1.1 lb ripe tomatoes; 1 1/4 cups onion; 3 cloves garlic; 2 tbsp olive oil; 3/4 cup chicken broth; 1 tsp paprika; 1/2 tsp dried oregano; 1/4 tsp ground cumin; 1 tsp salt; 1/4 tsp black pepper; 1/3 cup fresh basil; 1/4 cup breadcrumbs; 3 oz chanco or mozzarella cheese, shredded

An original and comforting Chilean-style tomaticán made with sautéed turkey, onion, fresh tomatoes, roasted corn, and a touch of basil. It is finished with a light topping of breadcrumbs and melted cheese for a golden crust while keeping the homey character of the dish.

20 minPrep

35 minCook

55 minTotal

4Servings

High Protein

Ingredients

Adjust servings

500 g turkey breast, diced (diced medium)
300 g corn kernels (fresh or congelado, descongelado)
500 g ripe tomatoes (pelados and chopped)
180 g onion (chopped diced small)
9 g garlic (chopped fino)
30 ml olive oil
180 ml chicken broth
4 g paprika
1 g dried oregano
1 g ground cumin
6 g salt (or a taste)
1 g black pepper (freshly ground)
12 g fresh basil (chopped)
30 g breadcrumbs
80 g chanco or mozzarella cheese, shredded

Nutrition facts

per serving

359 kcal

Calories

36 g

Protein

19 g

Carbs

15 g

Fat

3 g

Fiber

16 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the corn kernels on a baking tray, toss them with 1 tablespoon olive oil and a pinch of salt, and roast for 12 minutes, stirring halfway through, until lightly golden.
2
While the corn roasts, heat 1 tablespoon olive oil in a large skillet or shallow pot over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic and cook 1 minute more.
3
Add the diced turkey, paprika, oregano, cumin, half of the salt, and black pepper. Cook for 6 to 8 minutes, stirring, until the turkey is no longer pink and lightly browned.
4
Add the chopped tomatoes and chicken broth. Cook over medium heat for 10 minutes, stirring occasionally, until the tomatoes break down and form a juicy sauce.
5
Stir in the roasted corn and fresh basil. Adjust with the remaining salt and cook 3 minutes more so the flavors come together.
6
Transfer the mixture to a medium baking dish. Sprinkle the breadcrumbs evenly over the top and cover with the shredded cheese.
7
Bake at 220 °C / 425 °F for 8 to 10 minutes, until the cheese melts and the top is golden. For deeper color, broil for 1 to 2 additional minutes, watching closely.
8
Remove from the oven, let rest for 5 minutes, and serve hot.

Chef tips

For deeper flavor, you can also roast the halved tomatoes for 8 minutes before chopping them. If you prefer a looser texture, add an extra 60 ml (1/4 cup) broth.

Substitutions

You can replace the turkey with chicken. Chanco cheese can be swapped for mozzarella or a mild semi-hard cheese. For a gluten-free version, use gluten-free breadcrumbs.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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