• 1 package Turano Mini French Rolls (8 rolls)
• 5 chicken breasts, shredded (or rotisserie chicken)
• 3 cups shredded Mexican blend cheese
• 4 tablespoons cream cheese, softened
• 1/3 cup roasted corn
• 1 jar salsa (16 oz)
• 1/3 cup black beans (rinsed and drained)
• 2 jalapeños, sliced (optional, for heat)
• Handful chopped cilantro
• 1/2 cup tortilla chips, broken in pieces (for crunch)
• 1 tablespoon lime juice
• Optional to serve with: Salsa, avocado, guacamole

Topping:
• 4 tbsp butter, melted
• 1 tsp chili powder
• 1 tsp garlic powder

① Preheat: the oven to 350 °F.
② In a large bowl, mix shredded chicken, shredded cheese, cream cheese, corn, black beans, salsa, cilantro, and lime juice. Taste and season lightly with salt and pepper if needed.
③ Remove the Mini French Rolls from the bag. Using a knife, separate the top and the bottom halves by slicing the Mini French Rolls in half horizontally and placing the bottom halves in the dish.
④ Layer half the chicken mixture on top of the rolls, top with jalapeno slices, shredded cheese, and sprinkle a small handful of crushed tortilla chips over the chicken mixture for an added crunch. ⑤ Finish by placing the top halves of the rolls.
⑥ Topping: Melt the butter and mix in chili powder and garlic powder. Mix until combined then brush the mixture over each roll.
⑦ Cover the baking pan with foil and bake in the preheated oven for 15–18 minutes, until the cheese has melted, remove the foil and bake for an additional 5-10 minutes until the rolls are golden and toasted.
Serve: optional to add avocado and serve with a small bowl of salsa or sour cream.