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Foil Packet Fajitas w/ Roasted Corn on the Cob by Becca Larkin serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

I was in charge of one dinner when we went camping with a group. This recipe took some prep time before we left but once we got to the camp site it was so easy to pull together! I loved that it gave me more time to chit chat with friends :) If you are camping with multiple families I highly recommend planning out who will make what meal in advance. Then you only have to cook for a meal or two. We kept lunches simple and easy to take on adventures and had
dinner be the big meal we all gathered around the fire for. Super fun!

Ingredients:

2 bags

Flour Tortillas

1 Bag

Shreaded Cheese (Cheddar or Mexican blend)

1 Small Tub

Sour Cream

1 Jar

Salsa

3 Cans

Northern Beans (or black beans)

Chicken Breasts

Yellow Onions

Yellow Peppers

Red Peppers

2 Tbsp

Salt

2 Tbsp

Black Pepper

2 Tbsp

Cumin

3 Tbsp

Olive Oil

1 roll

Aluminum Foil

1 tub

Butter (the resealable tub is handy)

8 Ears

Corn on the Cob (keep husks on)

Directions:

DIRECTIONS FOR PREPPING A MEAL TO TAKE CAMPING-Basically you cook up the chicken and onions in advance, create foil packets that add raw peppers. You only need to heat these up before adding the rest. Below are detailed instructions.

THE DAY BEFORE YOU LEAVE CAMPING:
1. Season chicken breasts with salt, pepper and cumin and chop up your onions. If making for 8 people I cooked this in two batches. Cook up the chicken and onions...heat olive oil in a pan, add chicken breasts and chopped onions. Lightly brown the chicken on each side, stir and season the onions then reduce heat and put a lid on your pan until chicken is cooked. Set the first batch aside on a plate that you immediately cover to keep the chicken moist. Cook second batch of chicken and onions, remove from heat and cover until needed.

2. Chop up your yellow and red peppers into thin strips and then cut them in half length ways so you have strips of pepper about 1.5" long. Get your aluminum foil and make a pile of 12" long pieces of foil. Make enough pieces of foil for each person you are cooking for to have their own foil packet. Once the chicken breast has cooled down a little thinly slice your chicken and set aside.

3. Assemble your packets- Make a little assembly line (kid friendly part if they'd like to help) and make sure each packet has cooked chicken, cooked onions, raw red and yellow peppers then top with 1 tsp of butter on each packet to prevent things from drying out. Fold aluminum in half then "seal" the edges by folding about 1/3" over on itself twice on all the edges then fold the longer pieces into the middle. **Important: Immediately put completed packets in the refrigerator to cool.

4. Take your cooled foil packets and put them in gallon sized zip lock bags or if you have a food sealing system that would also work great. If you use zip locks be sure to get a good brand and store this meal at the top of your cooler to ensure it doesn't get wet from melting ice. Return to the refrigerator until you pack your camp stuff.

CAMPING CHICKEN FAJITA PACKING LIST
*Large Cooler Items:
-Fajita Packets
-1 bag shreaded cheese
-1 small tub Sour Cream
-8 Ears of Corn on the Cob (leave husks on)

*Food Box (unrefrigerated) Items:
-2 bags Flour Tortillas
-1 jar salsa (add to cooler after opening)
-3 Cans Great Northern Beans (Black beans would also work great)
-Salt & Pepper
-Aluminum Foil (to wrap the corn in)
-2 serving plates (we have big plastic ones, the key being you won't cry if it breaks)
-Can opener
-Small cooler (perfect for packing a lunch and you empty it and use it to soak your corn)
-Sharp knife
-BBQ Tongs
-Plastic container for left overs
-Metal BBQ grate to put on top of your fire (in case your campsite doesn't have one)

ABOUT 30 MINUTES BEFORE YOU WANT TO EAT:

1. Soak your corn (with husks still on) in water then wrap in foil. I have a small car cooler I empty then fill with water that I used for this. Set up your heat source. I used a fire pit with wood and a BBQ grate on top. I think next time I will try using charcoal instead since the heat is more even. Regardless of your method you want to have a fairly even heat so with a fire pit wait until the flames die down some. Add your corn first and let cook about 10 minutes. Next, remove your fajita packets from their plastic bag and add your packets on top of your fire. Remember you are just heating up your precooked meal so the packets just need 5-10 minutes to warm up.

2. Remove one corn and check to see if it is done. Mine took about 30 min. Grab one of your serving plates and use your tongs to remove your corn. Get your other serving plate and use the tongs to remove your foil packets. Open a can or two of your beans. Set all your food on your table and also set out your flour tortillas, shredded cheese, sour cream, salsa, butter, salt & pepper. Unwrap your corn before serving. Use your sharp knife to cut the base off the corn. Squeeze the corn from the top and it will pop out and leave behind most of the corn silk. Butter and salt and pepper your corn.

Have everyone serve themselves. The smokey flavor is amazing! Store any left overs in your plastic container. Leave any extra foil packets in the foil to make reheating easy.

Categories:

Low Fat
Main Dishes
Peanut/Nut Free
Poultry
Smart Budget Foods
Spring/Summer