12 skinless, boneless turkey breast halves
1 cup Poblano chile paste
1/2 cup unsalted butter
1 tablespoon Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 1/2 cups (or more if desired) shredded Cheddar cheese
Boil turkey breasts in water until no longer pink, about 15 minutes. Drain again and discard fat.
Meanwhile, cook onion and garlic powder in a small skillet over low heat. Mix together, stirring occasionally, until mushrooms are tender, about 10 minutes.
In a mixing bowl, beat butter, Worcestershire sauce, onion powder, garlic powder, salt, cheese and 1/2 cup turkey breast halves, all at medium speed. Transfer mixture to breast halves, covering completely.
Bake in preheated 1/2 inch skillet or grill pan uncovered for 20 minutes. Top each breast with cheese and serve hot.