Foil Packets: Tex-Mex Foilers
Source: Cooking up S’More Campfire Fun Cookbook
Made camping at Pt. Beach State Park Sept. 2021.
Excellent, super easy and a lot of flavor. Will make 4 large packets or 5-6 smaller packets
Pairs well with my Mexican Rice
Ingredients
- 1-1/2 to 1-3/4 lbs. boneless skinless chicken breasts
- 2-3 roma tomatoes
- ½ c. diced onion
- 15 oz. can black beans, rinsed and drained
- 15.25 oz. can good quality corn, drained
- 4 oz. can green chilies, diced
- 2 t. chili powder
- 1 t. paprika
- 1 t. salt
- ½ t. garlic powder
- ½ + a pinch of coarse black pepper
- 1 c. shredded Mexican cheese blend
Toppings
- sliced green onions
- salsa (Pace, medium)
- low-fat sour cream (Daisy)
- diced avocado
- fresh cilantro, optional
Instructions
Cut the chicken into 1-inch cubes.
Dice the tomatoes.
Toss the chicken, tomatoes, diced onion, black beans, corn, chilies and all the seasoning into a big bowl. Stir everything together.
Divide the mixture among 4-6 (depends on how much chicken you use and size of your packets) large pieces of greased heavy duty foil. Fold the foil around food and seal well.
Place foil packs on a grate over hot coals or grill rack (indirect heat on low-medium heat) to cook about 25 minutes or until chicken is done. Rotate packs and flip over once or twice for even cooking.
When done, open the packs and sprinkle with cheese; let melt.
Top with green onions, a little salsa, a little sour cream and diced avocado if desired.
NOTE: You can sprinkle a little fresh cilantro on top before serving.