Pretend that in this picture, the fajita is coming out of tin foil, not a frying pan, and it's landing on a paper plate, and there's a campfire in the background...
Chicken Fajita Tin Foil Dinners
(adapted from 100 Easy Camping Recipes by Bonnie Scott)
*Yields 4 servings
4 boneless, skinless chicken thighs
1/4 cup water
1 packet fajita seasoning mix
1 bell pepper (I prefer to use half of a red pepper and half of a green pepper)
1 medium zucchini
1 medium yellow squash
Large flour tortillas
1. Chop all ingredients into 1/2 or 1 inch chunks.
2. Place the chicken pieces in a large ziploc bag. In a small cup or bowl, combine the water and fajita seasoning mix. Pour the fajita mix into the chicken bag, seal the bag, and mash it until the chicken is covered in the sauce. Refrigerate or keep in a cooler until you're ready to cook (ideally at least two hours). I usually do all of the previous steps before we leave for the camping trip. That way, prep at the campsite is minimal.
3. On a large square of heavy duty aluminum foil, add 1/4 of the chicken and 1/4 of all of the vegetables. Seal the packet, making sure to sprinkle about a tablespoon of water into your packet before you seal up the last side. This will help the vegetables steam and cook more quickly and evenly.
4. Cook over hot coals in the fire for 15-20 minutes, or until the chicken is cooked through. Open your packet, and pour it into a tortilla. Top with sour cream, salsa, and cheddar cheese.
5. Yay! You just made an amazingly delicious meal on a campfire! Don't you feel kind of like a culinary cowboy of sorts? I do.