Chicken Fajitas with Southwestern Seasoning

My Go-To Campfire Chicken Fajitas: A Recipe for Adventure and Deliciousness

As a busy mom, finding time for elaborate meals is often a challenge. But that doesn't mean I'm willing to sacrifice delicious, home-cooked food. My family loves fajitas, and this recipe has become a staple, whether we're enjoying a cozy weeknight dinner or an exciting camping trip. It's versatile enough for both scenarios, requiring minimal prep time and delivering maximum flavor.

The secret lies in my homemade Southwestern seasoning. I make a big batch and store it in the pantry; it's so versatile – I use it on everything from chili to grilled chicken. The blend of cumin, paprika, chili powder, and a hint of cayenne adds a smoky depth that perfectly complements the chicken and other vegetables. Preparing the seasoning is a breeze – simply whisk the spices together, and you’re good to go! It adds a vibrant pop of color to the dish, and the aromatic spices awaken the senses, hinting at the deliciousness to come.

The beauty of this recipe lies in its adaptability. On a busy weeknight, I whip up a quick stovetop version. Thinly sliced chicken and onions are stir-fried until tender, then I add the vibrant bell peppers and a hearty helping of black beans and corn. The final touch? A generous sprinkle of fresh cilantro, which adds a burst of freshness and a vibrant green hue that enhances the visual appeal of the dish. The whole process is quick and easy, ideal for weeknight meals when time is of the essence.

However, when we go camping, this recipe takes on a whole new level of excitement. Cooking over an open fire adds an extra layer of flavor and a sense of adventure. The chicken breasts are pre-cooked over the flames, giving them a beautifully charred exterior and succulent interior. Then, it's all about layering the delicious ingredients into foil packets. This makes the preparation convenient, even in the wilderness. The foil packets become mini-ovens, allowing the flavors to meld together as the ingredients gently cook in their own juices.

The foil packet method is a game-changer, especially when camping. It eliminates the need for cumbersome pans and cleanup becomes a breeze. Simply toss the foil packets after your meal, leaving behind only the happy memories of a wonderful shared meal under the stars. The gentle heat from the campfire slowly cooks the chicken and vegetables, allowing the spices to infuse beautifully into every bite. The result? Tender chicken, perfectly cooked vegetables, and a mouthwatering aroma that fills the air, creating a truly unforgettable camping experience.

Whether you're whipping up a quick weeknight dinner or embarking on a camping adventure, these fajitas are guaranteed to be a hit. The recipe is easy to follow, adaptable to your time constraints, and always delivers a delicious and satisfying meal. And the best part? The clean-up is minimal, so you can focus on enjoying the company of loved ones instead of scrubbing pots and pans. Try it out – I guarantee you'll find yourself making it again and again!

Ingredients List:

• 4 full chicken breasts
• 1 large yellow or white onion, sliced in rings
• 1 red pepper, sliced in thin rings
• 1 yellow or orange pepper, sliced in thin rings
• 1 can black beans, undrained
• 1-2 small cans white shoepeg corn, drained
• 1/2 cup fresh cilantro, chopped
• 2 dozen medium flour tortillas, warmed
• Toppings: sour cream, guacamole, shredded colby jack cheese, fresh cilantro, chopped tomatoes
• Southwestern Seasoning: 1 tsp. salt, 2 tsp. cumin, 1 tsp. oregano, 1 tbsp. dried parsley, 3 tbsp. ground red chili, 2 tbsp. paprika, 2 tbsp. yellow corn meal, 1 tbsp. ground coriander, 1/4 tsp. cayenne (add more if desired), 1/2 tsp garlic powder (add more if desired)

Step-by-step

• TO MAKE SEASONING: Mix all ingredients together in a tightly sealed container and shake until well-mixed. It will stay fresh in the kitchen cupboard for 2-3 months.
• TO MAKE STOVE-TOP CHICKEN FAJITAS: Stir-fry thinly-sliced chicken and sliced onions in oil, shaking as much SW Seasoning into the mix along the way (as much as you wish). After chicken is fully-cooked, add pepper slices and stir fry for 2-3 minutes. Add black beans, undrained, corn and 1/2 cup chopped cilantro. Continue to stir-fry until all ingredients are hot, adding additional SW Seasoning as you cook.
• TO MAKE CHICKEN FAJITAS OVER THE CAMPFIRE OR OUTDOOR GRILL: Pre-cook chicken breasts over fire using handheld wire grill. When done, slice cooked chicken into thin strips. Layer ingredients in the following order in a double-thickness square of tinfoil: Chicken slices, Onion slices, Some SW Seasoning, Pepper Slices, Can of black beans (undrained), 1-2 small cans of shoepeg corn (drained), 1/2 cup chopped cilantro, Generous amount of SW Seasoning. Lay another layer of heavy duty foil over the mixture and seal tightly; put on grill over fire. Leave there for 10-15 minutes or until contents are juicy and hot.
• Serve over tortillas that have been warmed first in microwave or over the fire. Each person can add whichever toppings they like to their fajitas.