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If I want bold flavors without the mess, I whip up Santa Fe Chicken Foil Packets. Chicken breasts sit on a layer of black beans, peppers, and sweet corn, then everything gets wrapped with salsa for extra juiciness. Just seal 'em up, toss on some heat, and you've got a meal that feels like a party with barely any clean-up.
Every camping trip, these draw everyone in with that smoky smell. Kids go wild picking their toppings, making their own little bundles.
Tasty Ingredients
- Toppings (cilantro, diced tomatoes, sliced jalapenos): Pile on whatever you like for a burst of freshness and color
- Monterey Jack or Mexican cheese blend, shredded: I always use freshly grated cheese for max melt and gooey finish
- Salsa or Rotel with chilies: Pick what you've got Salsa brings lots of tomato, Rotel gives some heat Just pour off extra liquid before using
- Bell peppers, diced: Bright crunch and a little sweetness go a long way Make sure they're fresh and shiny
- Frozen sweet corn: Thawed first for smooth cooking Sweet pops of flavor balance the whole thing
- Canned black beans: Creamy filling protein I use the low-sodium kind for less saltiness
- Salt and pepper: Sprinkle to bring out that flavor combo
- Chili powder: Brings that warm, earthy kick every Santa Fe bite needs
- Chicken breasts, boneless and skinless: I like thicker, juicy pieces—about 7 to 8 ounces each is my sweet spot
Easy Instructions
- Finish It Off:
- Gently open your packets (careful, it's steamy) Sprinkle on your cheese, then stick them back on the grill open just until the cheese melts. Dress with toppings right from the foil. Less mess!
- Fire Up Your Grill or Oven:
- Turn on your grill to medium-high or set your oven to four hundred degrees. This gets it hot enough so the chicken stays juicy and tasty.
- Close Things Up:
- Bend the foil around all those layers as tightly as you can No steam should leak It’s the secret to keeping everything super moist
- Veggies and Salsa Time:
- Layer beans, corn, and those diced bell peppers on top of every chicken piece. Spoon your salsa or Rotel on there, spreading it out so it covers everything.
- Get the Foil and Chicken Ready:
- Lay down four big foil sheets and hit them with a little cooking spray. Plop a chicken breast on each, dust with your chili powder, salt, and black pepper. Every side gets some love!
- Cook Over Heat:
- Pop the packets on with veggies facing the flame or oven rack. Grill or bake ten minutes, then carefully flip chicken-side down. In another 10 to 12, your chicken turns perfectly cooked (165 F if you check with a meat thermometer).
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The cheese is hands down my favorite bit Sometimes I sneak more on top, no one notices The first time my sister saw all that melted cheese, she made me pile on extra Ever since, we all do it
How to Store
Just tuck any leftovers still in their foil into the fridge and they’ll be fine for three days Reheat low and slow in the oven at three fifty or cover in a skillet on the stove until piping hot I also chop leftovers and wrap them in tortillas for a fast lunch
Swap-Out Ideas
Pinto or kidney beans step up if you’re out of black beans—they’re just as smooth Feeling spicy Use pepper jack cheese or hot salsa instead of mild Boneless chicken thighs work great too and can handle longer cooking times
Ways to Serve
Honestly, they’re awesome alone But try piling the fillings into warm tortillas—suddenly it’s taco night An easy avocado salad or a scoop of hot rice on the side takes it up a notch
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Why It Matters
Cooking in foil is a big part of camp and Southwestern meals—they keep it simple and tasty Santa Fe style adds New Mexico’s best with beans, chilies, and heaps of veggies Makes every bite a real taste of the Southwest
Common Recipe Questions
- → How do I stop leaks in the packets?
Go for thick foil and make sure you roll the sides together, tucking them over a couple of times. Keep the edge facing up too, so the juices don’t run out while cooking.
- → Can I cook these in the oven instead of grilling?
Yep! Place your foil packets on a pan and put them in a 400°F oven for about 25 to 30 minutes, just until the chicken is totally cooked.
- → Can I swap out the veggies?
For sure. Toss in zucchini, chunks of red onion, or even some diced tomatoes if you want more color and flavor. Just chop everything to a similar size so everything cooks up at the same pace.
- → How will I know the chicken is cooked all the way?
Use that meat thermometer and make sure it gets to 165°F inside the thickest part of the chicken before you eat it. That keeps it safe to munch.
- → Got any ideas for serving them?
Slice up that chicken and pile it into tortillas, spoon it alongside some rice, or top it with lime, chopped tomatoes, and cilantro for fresh bites.