Level : Very Easy
Serving : 4 people
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
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.