I can think of many reasons NOT to live in California. Crime (especially in large cities) is up. Housing is outrageous, leading to more and more homelessness. Throughout the pandemic, the restrictions have been crushing.
That said, the weather here is beautiful. Get away from the cities, walk the streets of the small farming communities and you will be met by good, kind people who believe in country, duty and God. There is beauty here.
Best of all; you can barbecue almost the entire year. October is still great for cooking outdoors. And California and Fajitas just naturally go together. So let’s get out there and enjoy!
Chicken Fajita Foil Packets
1 Red Bell Pepper sliced
1 Yellow Bell Pepper sliced
1/2 large Yellow Onion thinly sliced
6 Jalapeno Peppers
3 Serrano Peppers
2 tablespoons Oil
2 boneless Chicken Breasts
1/2 teaspoon New Mexican Chili Powder
1 teaspoon Garlic Powder
1-1/2 teaspoon Cumin
3/4 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Onion Powder
1/8 teaspoon Smoked Paprika
1/4 Chipotle Seasoning
Heat the grill to roughly 400 degrees F (medium high). Cut 4 large pieces of foil, fold in half for double-wrap, set aside.
Stem, seed and slice bell peppers into strips. Place in a mixing bowl. Cut onion in half from root to tip, reserve half of the onion for another use. Peel and slice remaining onion into slivers, add to the bowl with bell peppers. Stem, seed (if desired) and slice peppers, add to the bowl. Drizzle with oil, toss to coat and set aside.
Cut chicken breasts into thin strips, place in a large bowl, set aside.
In a small bowl, mix together Chili Powder, Garlic Powder, Cumin, Salt, Pepper, Onion Powder, Smoked Paprika and Chipotle Seasoning . Sprinkle seasoning over the chicken strips. Toss to coat well.
Place double pieces of foil on a flat work surface Spray lightly with non stick spray, and spoon a quarter of the vegetable mixture in the center of each foil packet. Top with seasoned chicken.
Draw the longer sides up over the mixture, fold down to seal, leaving some room for steam to build up. Fold the shorter ends toward the center. Seal well to prevent leaking.
6 Flour Tortillas
1 cup Guacamole
1 cup Sour Cream
1 cup Hot Salsa
Place foil packets directly over the heat on the grill. Cook for 12-15 minutes (for even cooking, rotate once halfway through) until chicken reaches an internal temperature of 165 degrees F.
While the fajitas grill, warm tortillas for serving.
Serve with guacamole, sour cream and salsa to build fajitas as desired.
5 thoughts on “Chicken Fajita Foil Packets”
What a great method! I haven’t been to Cali in a long time–2006, maybe–but I’ve always loved it. There’s no other place in this country quite like it. My favorite part of the US will always be New England, but California holds a place in my heart. These are indeed tough times… we pray for the good health and the grace to soldier through. There have surely been tougher ones.
So true. We must trust in God and have faith that this too will pass.
Foil wrapped packets are the best!
Yeah. Great for camping or a day at the beach, too.