|Turkey breast cutlets||1 Pound, cut into 20.5 x 0.5 inch strips (0.25 Inch Thick)|
|Chili powder||1 1⁄4 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Vegetable oil||1 Teaspoon|
|Green bell pepper||1 1⁄4 Cup (20 tbs)|
|Thinly sliced onion||1 Cup (16 tbs), separated into rings|
|Frozen whole kernel corn||1 Cup (16 tbs)|
|Chunky salsa||3⁄4 Cup (12 tbs) (Thick)|
Coat a large nonstick skillet with cooking spray, and place over high heat until hot.
Add turkey strips, and stir fry 3 minutes.
Stir in chili powder and cumin.
Remove turkey from skillet, and set aside.
Heat oil in skillet over medium high heat.
Add bell pepper strips and onion; stir fry 3 minutes.
Return turkey to skillet.
Add corn and salsa;stir-fry 2 minutes or until thoroughly heated.