Tinfoil Packet Fajita Recipes

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FOIL-PACKET CHICKEN FAJITAS



Foil-Packet Chicken Fajitas image

Bring your favorite restaurant dish home with these personal-sized foil-packet fajitas. They take no time to prepare, clean-up is a breeze and they are totally customizable, so even the pickiest eater will dig in.

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds boneless skinless chicken thighs, sliced into 1/2-inch strips
1 medium onion, sliced 1/4-inch thick
1 green bell pepper, sliced into 1/4-inch strips
1 red bell pepper, sliced into 1/4-inch strips
3 tablespoons fajita seasoning (see Cook's Note)
3 tablespoons olive oil
2 teaspoons adobo sauce (from a can of chipotles in adobo)
1 teaspoon ground cumin
Juice from 1 lime (about 2 tablespoons)
Eight 6-inch flour tortillas
Cooked rice, for serving
Shredded Cheddar or Monterey Jack, fresh cilantro, sour cream, salsa, sliced avocado and hot sauce, for serving

Steps:

  • Place a baking sheet in the oven and preheat to 400 degrees F. Tear off four 12-by-18-inch pieces of heavy-duty aluminum foil and set aside.
  • Toss the chicken with the onion and bell peppers in a large bowl.
  • Whisk together the fajita seasoning, oil, adobo sauce, cumin and lime juice in a separate small bowl. Pour over the chicken mixture and toss gently with tongs to coat evenly.
  • Divide the chicken and vegetable mixture among the 4 sheets of foil. Bring up two short sides to meet and fold over a few times to close tightly, then fold the remaining sides in and up to seal the packet completely. Repeat with the remaining foil packets.
  • Carefully remove the baking sheet from the oven, place the packets on in a single layer and return to the oven until the chicken is cooked through and the vegetables have softened slightly, 15 to 18 minutes.
  • Warm the tortillas by wrapping them in a clean kitchen towel and microwaving until warm, about 40 seconds. Serve the fajitas with the tortillas, rice and toppings of your choice.

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