A flavorful, hearty filling inspired by Southwestern cuisine, perfect for crispy egg rolls or versatile meal options.

Scale

2 cups cooked chicken breast, shredded (300 g)

1 tablespoon olive oil (15 ml)

1 small onion, diced (100 g)

1 red bell pepper, diced (150 g)

1 cup corn kernels (150 g)

1 cup black beans (170 g)

2 cloves garlic, minced (6 g)

1 teaspoon cumin (5 g)

1 teaspoon chili powder (5 g)

½ teaspoon smoked paprika (2 g)

½ teaspoon salt (3 g)

¼ teaspoon black pepper (1 g)

½ teaspoon coriander (optional, 2 g)

1 cup shredded cheese (100 g)

2 tablespoons cilantro (8 g)

1 tablespoon lime juice (15 ml)

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Heat olive oil in a skillet over medium heat and sauté onion until soft.

Add bell pepper and cook until slightly tender.

Stir in garlic and cook briefly until fragrant.

Add spices and mix well.

Add chicken, beans, and corn; cook until heated through.

Remove from heat and stir in cheese, cilantro, and lime juice.

Let cool slightly before using.

Adjust spice level to taste.

Can be made ahead and refrigerated.

Works well in multiple dishes beyond egg rolls.