Ingredients
1
can (11 oz) refrigerated Pillsbury™ Cornbread Swirls (6 count)
3
cups chopped deli rotisserie chicken
1
jar (16 oz) black bean and corn salsa
2
teaspoons chili powder
1
teaspoon ground cumin
3/4
cup shredded pepper Jack cheese (3 oz)
Lime wedges, chopped tomato, sliced green onions, chopped cilantro, if desired
Preparation
Heat gas grill to 350°F. Cut 6 (16x12-inch) sheets of heavy-duty foil; spray with cooking spray. Remove cornbread swirls from can, and separate; cut each into 6 pieces.
In medium bowl, mix chicken, salsa, chili powder and cumin; fold in cornbread pieces. Dividing evenly, spoon about 1 cup of the mixture onto center of each sheet of foil. Top each with 2 tablespoons shredded cheese.
Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Place packs on cooking grate over indirect heat; cover grill. Cook 10 minutes. Rotate packets 1/2 turn; continue cooking 5 to 12 minutes or until dough is golden brown and cooked through.
To serve, carefully fold back foil. Garnish with fresh toppings.
