Hobo packs aren’t just for campfires, says Justin Chapple, whose recipe for these Chicken Fajitas you see above. Make-ahead, mess-free and fun to eat, they are his summer-party go-tos! You must try them!
Hobo -Pack Chicken Fajitas
(adapted from Justin Chapple, Better Home and Gardens, August, 2017)
(recipe serves 4, or 2 very hungry diners)
Ingredients
1 pound chicken tenders, halved lengthwise into thin strips
1 medium red onion, halved and sliced ¼ -inch thick
1 poblano chile, stemmed and cut lengthwise into ½-inch strips
4 ounces shishito peppers, stemmed (optional depending on how much heat you want)
4 mini sweet peppers, stemmed and quartered lengthwise (could substitute slices of regular colorful bell peppers)
¼ cup extra-virgin olive oil
1 and ½ teaspoon cumin seeds
Kosher salt and pepper
4 oregano sprigs
1 lime, thinly sliced
Serve with any or all of the below:
sour cream
hot sauce
Corn and Chile Tomato-less Salsa (available at trader Joe’s)
Warm flour tortillas, (I used whole grain tortillas I had on hand and they were great).
And, by all means if you’ve never tried it, pick up a jar of the Corn and Chile Salsa from Trader Joes, and add it to your toppings. (I love that stuff, and often add it to my salads as well).
Preparation
1. Light a grill. Arrange four 14-inch sheets of heavy duty foil on a work surface.
2. In a large bowl, toss the chicken, onion, and all the peppers with the olive oil and cumin seeds.
Season generously with salt and pepper and toss again.
Pile the chicken and vegetables evenly on one half of each foil sheet and top with the oregano and lime.
Fold the foil over the ingredients and pinch the edges to seal.
3. Place the foil packets on the grill, close the lid and cook over moderately high heat until the chicken is cooked through, about 12 minutes.
This seals in the flavorful juices, while the chicken and veggies cook.
I’m still working on getting more of a char for aesthetics which is challenging since it cooks in the packet, but, they’re so flavorful you won’t miss it.
Open the packets and serve with warm flour tortillas, sour cream, hot sauce, and the corn salsa.
Make Ahead The fajita packs can be prepared through step 2 and refrigerated overnight.
