Ingredients
- 1 (15 1/4 ounce) can whole kernel corn
- drained
- 14 cup green bell pepper
- chopped
- 14 cup ripe olives
- sliced
- 2 cups tortilla chips
- coarsely crushed
- 1 cup chunky salsa
- divided
- 4 chicken breast halves
- cut in 1/2-inch strips (boneless
- skinless)
- 1 teaspoon onion salt
- 1 teaspoon chili powder
- 1 cup shredded cheddar cheese
- 4 sheets heavy duty aluminum foil
Instructions
- Heat grill to medium-high or oven to 450 degrees F. Spray foil with nonstick cooking spray.
- Center one-fourth of corn on each sheet of aluminum foil.
- Top with green pepper, olives, tortilla chips and half of salsa.
- Add chicken; sprinkle with onion salt and chili powder.
- Top with remaining salsa.
- Bring up foil sides.
- Double fold top and ends to seal packet, leaving room for heat circulation inside.
- Repeat to make four packets.
- Grill 12 to 14 minutes in covered grill or bake 15 to 18 minutes on a cookie sheet in oven.
- Sprinkle with cheese before serving.
- Serve with additional salsa and crushed chips, if desired.
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