Chicken fajitas en papillote
In collaboration with Geneviève O’Gleman, nutritionist, savourer.ca
When it’s time to prepare meals during camping, I like to keep things simple. I’m not the type to bring my full kitchen in my luggage. I set off with the strict minimum to cook and make do with what I’ve got. The lighter the better is my philosophy because it means less stuff to bring and fewer dishes to wash!
That's why I love cooking en papillotes, which is French for enveloped in paper or foil. A knife and a board are pretty much all you need to cook this way. I’d like to share one of my favourite papillote recipes, fajitas en papillotes!
I bring frozen chicken breasts when camping, which thaw slowly in the cooler during the first day. If I have a bit of time before leaving to prepare for camping (which is rarely the case!), I take the time to cut them into strips before freezing them. One step less to do outdoors!
I cut big squares of aluminum foil; place my strips of chicken, onions, and peppers; add Mexican chili seasoning (a must in my cooking kit, delicious on popcorn by the way); mix a bit; close the papillote; and place it on the barbecue or on the campfire grill. It's that simple.
Then, I just bring tortillas and a few toppings that I have on hand. When camping, I very often have Greek yogurt that I serve for breakfast. It can replace sour cream in the fajitas. I also often have Mexican salsa (for my leftover meal dip), lime (to go with beer), and grated cheese. In short, everything needed for really great fajitas!
I bet you'll like the recipe so much that you'll also want to make it at home, not just when camping!
