1/4 pound shredded Monterey jack cheese
    with jalapeño peppers
2 tablespoons chopped fresh cilantro
1/2 cup sour cream
1 tablespoon unsalted butter
1 tablespoon vegetable oil
4 turkey breast filets

In a small bowl, combine cheese, chopped coriander and sour cream. Set aside.

Melt butter and oil in a 10-inch skillet over medium-high heat. Brown turkey fillets 2 at a time, about 5 minutes per side, or until brown. Transfer to broiler tray.

Top each fillet with a generous spoonful of sour cream mix. Broil 4 inches from heat about 2 minutes or until topping bubbles.

Yields 4 servings.

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