These easy Mexican Tin Foil Dinners, with potatoes, peppers, onions, chicken, and a little bit of spicy cheese, will be a welcomed dinner at the end of a hot summer day. During the summer months, we’re always looking for the easiest way to cook a meal. Tin foil dinners, or hobo dinners as they are sometimes called, where the food is cooked on the grill in a foil packet, is such a great alternative during the summer heat.

We used to make tin foil dinners quite a bit when we were camping. It’s so handy to put everything in one packet, not even getting a frying pan dirty, to make supper. Fewer dishes is always a good thing when you’re camping, right? Actually, it’s always a good thing when you’re at home too!

We’ve been enjoying some beautiful Manitoba weather lately, and that means that easy, quick meals are essential. No one wants to spend any more time than necessary in the kitchen when it’s beautiful outside. These easy Mexican Tin Foil Dinners go together in minutes, and clean up is a breeze. Filled with chicken, Creamer potatoes, peppers and onions, they are also very filling.

Yield: 1 serving

Easy Mexican Tin Foil Dinners

Name: Easy Mexican Tin Foil Dinners
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Cuisine: American
Ingredients: 6 strips of green or red pepper; 1 teaspoon (5 ml) gluten free taco seasoning; 1 boneless, skinless chicken breast; 1 tablespoon (15 ml) salsa; 4-5 Little Potato Company Blushing Belle Creamer potatoes, cut in half; 1 small wedge of onion; 2 tablespoons (30 ml) gluten free taco seasoned cheese

The recipe is for one serving, you can make as many or as few as you need. A 1.5 lb (680 g) bag of Little Potato Company Creamer potatoes will make about 6 servings.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

6 strips of green or red pepper
1 teaspoon (5 ml) gluten free taco seasoning
1 boneless, skinless chicken breast
1 tablespoon (15 ml) salsa
4-5 Little Potato Company Blushing Belle Creamer potatoes, cut in half
1 small wedge of onion
2 tablespoons (30 ml) gluten free taco seasoned cheese

Instructions

Preheat your grill to about 400 degrees F (205 degrees C), or medium-high.
Lay a large piece of heavy aluminum foil, shiny side up, on the counter.
In the center of the foil, lay the strip of green or red pepper.
Rub the chicken breast on both sides with the taco seasoning. Place on top of the pepper strips.
Top the chicken with the salsa, halved Creamer potatoes, and onion slices. Sprinkle the top with the taco seasoned cheese (omit for dairy free).
Bring the two long sides of the foil together at the top. Begin making small folds in the foil, essentially rolling it up, leaving a little bit of room for steam above the food.
Roll up the ends of the foil towards the food, creating a tight seal on the sides.
Place the tin foil packet on the preheated grill, and cook for about 30-35 minutes, or until the chicken has reached an internal temperature of 180 degrees F (82 degrees C).
Be careful when you open the foil packet, as there is steam built up inside. Garnish with onion greens, avocado, or more salsa before serving. Enjoy!

Who wants to cook in summer? Make these easy Mexican Tin Foil Dinners instead!

Disclosure: This recipe was developed as part of my ongoing partnership with the Little Potato Company. All opinions expressed are completely my own.

Comments

Karen says
June 9, 2016 at 5:41 pm

First off, Thank you. My daughter needs to be gluten free and your site is a God-send to us!! We don’t have a BBQ and I was wondering if I could adapt this to work in a slow cooker? Oven would be easy enough but with the heat in the summer (badlands of Alberta) I was thinking maybe????? If I try this would you like feedback?
Thanks again!
Karen

- Jeanine says
  June 25, 2016 at 8:50 am
  
  Thank you so much, Karen! I appreciate your comments. Hmm… I never thought of the slow cooker! I think as long as you’d cook it long enough for the chicken to be done, it should work. Not sure how long that would take though, sorry!
  
Jeanne says
June 9, 2016 at 8:11 pm

We used to make “foil stew” every time we went camping. Sadly we can’t go camping any more. But maybe we should try this on our gas grill! Your recipe sounds really good!

- Jeanine says
  June 25, 2016 at 8:49 am
  
  Yep, we don’t camp anymore either, but there’s something about camping food that just tastes good, even if at home. 😉
  
Chrystal @ Gluten-Free Palate says
June 13, 2016 at 9:16 am

Ooh! This would be a great camping recipe and we are going camping in a couple of weeks. Thank you!

- Jeanine says
  June 25, 2016 at 8:49 am
  
  Perfect for camping! Enjoy!!
  
Emily @ Recipes to Nourish says
June 13, 2016 at 10:46 am

Yum! This sounds like a delicious dinner for summertime when it’s too hot to be inside cooking.

- Jeanine says
  June 25, 2016 at 8:48 am
  
  Yes! Unfortunately, you still gotta eat, even when it’s too hot too cook!
  
erica d. says
June 13, 2016 at 3:25 pm

So smart! I don’t have a grill, but I kinda just want to put them in the oven because the idea of not cleaning anything is really attractive too! 🙂 Those potatoes though, look amazing!

- Jeanine says
  June 25, 2016 at 8:48 am
  
  No grill?!? I’m sorry! 😉 Yes, they can definitely be made in the oven, no problem!
  
Lacy says
June 13, 2016 at 11:37 pm

I love tin foil dinners and Mexican food. What a combination!

- Jeanine says
  June 25, 2016 at 8:48 am
  
  Thanks, Lacy!

Ingredients

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