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Level : Very Easy

Serving : 4 people

Ingredients:

4 chicken breasts

1/2 cup grated Tex-Mex cheese

50 ml of olive oil

4 tbsp. EL PASO spice

1 red pepper, diced

1 can of sliced black olives (200ml)

One can of corn kernels (391ml)

One can of drained black beans (250ml)

-1/4 cup of finely chopped cilantro

10-15 cherry tomatoes cut in half

-1/2 lime cut into quarters

-1 jalapeño pepper, sliced

Aluminum foil for the wrappers

Preparation:

Brush chicken breasts with olive oil and sprinkle with EL PASO spices on both sides. Prepare 4 large aluminium foils for the papillotes. Place the chicken breasts in the centre of each foil.

In a bowl, mix the pepper, black olives, corn and black beans. Place the mixture around the chicken breasts. Add a drizzle of olive oil and sprinkle with EL PASO spices before closing the wrappers.

On the BBQ at 425F or on a campfire. Cook for 15 minutes on one side and 15 minutes on the other until the chicken breasts are cooked. Open the wrappers, add the Tex-Mex cheese and return to the heat for 5 minutes or until the cheese is melted.

Top with tomatoes, lime wedges, Jalapeño slices and cilantro before serving.

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