Tin-Foil Fajitas

TIN-FOIL FAJITAS

I know, I post WAY too many fajita recipes on here, but really, fajitas are one of my all time favorite meals. And it's a go-to meal in my house. I always have the ingredients to make these in my kitchen. The meat often changes; chicken, pork, beef, none at all, but the concept is the same.

I always have peppers in it, squash and zucchini too. And I try to put onions in it, but Captain Jax just won't touch them! and then I end up with a full onion fajita, which isn't as great.

It's the sauce though that makes these fajitas. I'm serious. Try it just once with with sauce, it's has a slightly sweet flavor and is so great.

You can dice everything up like I do, or you can cut everything into strips. I don't like the strips, because I can't get good bites without everything falling out on me.

Combine everything (yes, I mean everything) in a bag and let it sit for a few hours, turning every once in a while.

Ok, you'll need your heavy duty tinfoil OR two layers of regular tinfoil. Grease it up a little bit with some oil, and then add some of the fajita mixture. Drizzle a little bit of sauce of the top, because it's so tasty.

Fold it up pouch style--fold two sides in, then the other two and fold it down. Grill it on medium heat for about 20 minutes. Feel free to turn it once or twice, so the bottom doesn't get too cooked.

Watch your hands when you open the packet, there's a lot of steam in there!!

Go ahead and build your fajita how you like it. What is wonderful about these packets if you can make one for each person and freeze any that don't get used (you can even freeze them after they're cooked, just thaw and throw back on the grill for a little while)

Tin-Foil Fajitas

• 2 chicken breasts
• 1 zucchini
• 1 yellow squash
• 1 pepper
• 1/2 bottle Old World Fajita seasoning--yes THIS sauce
• tortillas
• assorted toppings like sour cream, cheese, guacamole

Dice up the veggies and meat and place in a baggie with about 1/2 a bottle of seasoning. Let it sit for a few hours, turning every once in a while to distribute the seasoning. Use either heavy duty foil, OR two layers regular foil. About 1'x1' is a good size for the foil sheets. Grease the foil with some oil and then spoon some of the mixture inside. Fold up each side, creating a little packet. Repeat until you're out of fajita mixture. You can now either grill or freeze.

To Freeze: Place packets in a ziplock baggie and write on the baggie what they are. Defrost completely before grilling.

To Grill: Place packets on grill heated to medium. Cook for about 20 minutes, turning occasionally (they will probably drip). Make sure the meat you use is cooked fully before serving.

(Linked up at: Bountiful Baskets Roundup, )