Poulet Santa Fe Style Camping
45 minutes • 4 servings


Enjoy our Santa Fe Style Chicken, ideal for camping, seasoned with our El Paso Tex-Mex spices. En papillote, this dish mixes chicken breast, Tex-Mex cheese, and a colorful assortment of vegetables like red pepper, black olives, and black beans. Accented with cherry tomatoes, cilantro, and jalapeño for a spicy finish, it's a simple, tasty recipe and perfect for an evening outdoors.


  • 4 chicken breasts
  • 1/2 cup grated Tex-Mex cheese
  • 50ml olive oil
  • 4 tbsp. tbsp El Paso Tex-Mex spice
  • 1 red pepper cut into small cubes
  • A can of sliced ​​black olives (200ml)
  • A box of corn kernels (391ml)
  • A can of drained black beans (250ml)
  • 1/4 cup finely chopped cilantro
  • 10-15 cherry tomatoes cut in 2
  • 1/2 lime cut into quarters
  • 1 Jalapeño pepper cut into slices
  • Aluminum foil for foil packets


  1. Brush chicken breasts with olive oil and sprinkle with El Paso Tex-Mex spices on both sides. Prepare 4 large pieces of aluminum foil for the foil packets. Place the chicken breasts in the center of each papilotte.
  2. In a bowl, combine the bell pepper, black olives, corn kernels and black beans. Place the mixture around the chicken breasts. Add a drizzle of olive oil and sprinkle with El Paso spices before closing the packets.
  3. On the BBQ at 425F or on a campfire. Cook for 15 minutes on one side and 15 minutes on the other until the chicken breasts are cooked. Open the foil packets, add the Tex-Mex cheese and return to the heat for 5 minutes or until the cheese is well melted.
  4. Add the tomatoes, lime wedges, jalapeño slices and cilantro before serving.

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