Chicken Fajita Tostadas

By Anne Coleman

The kick of fajitas with the crunch of a taco combine in these tostadas. At $1.50 per serving, they're also a tasty bargain. Use pre-made tostada shells and pre-cooked chicken to make prep and clean-up easy.

8  tostada shells
2 cups cooked shredded chicken breast
1 cup refried beans
1 medium green pepper - thinly sliced
1 medium onion - thinly sliced
1 packet (1.25 ounces) taco seasoning mix
1/2 cup lime juice
1/2 cup water
1 cup shredded cheddar cheese
Shredded lettuce, diced tomato, salsa, sour cream and guacamole for garnish -- optional

 Preheat oven to 350 degrees F.  Combine taco seasoning, water and lime juice and stir well.   Pour half of the taco seasoning mixture over the shredded chicken and the other half over the pepper and onion. Cook chicken in a large skillet over medium-high heat until the sauce starts to thicken slightly -- 2-3 minutes. Remove chicken and keep warm. Add peppers and onions and cook until the sauce starts to thicken and veggies start to wilt -- about 3-4 minutes. Remove and keep warm.

Lay tostada shells on an ungreased baking sheet. Top each shell with 2 tablespoons refried beans, 1/4 cup shredded chicken, peppers and onions and cheddar cheese to taste. Bake until the cheese just starts to melt -- about 5 minutes. Remove from oven and serve with optional garnishes.

Vegetable Stuffed Chicken Breast

• 1 boneless skinless chicken breast
• 1 Tbsp olive oil
• 2 Tbsp lemon juice
• 1/2 Tbsp capers
• 1/4 cup chopped onion
• 1/4 cup shredded carrots (and/or green or red peppers)
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 1/2 cup chopped spinach
• 2 Tbsp crumbled feta cheese

Using a chef's knife, split the chicken breast open by slicing three-quarters of the way through the meat, so that it opens like a book. Place the chicken breast in between two sheets of wax paper and pound with a mallet until it is approximately one-quarter-inch thick.

In a large skillet, heat oil and lemon juice over medium-high heat. Season both sides of the chicken breast with garlic powder and pepper and place in the skillet. Cook two minutes and then flip the chicken over to cook the other side for two minutes. Move to one side of skillet. Combine chopped onions, carrots and other vegetables (if you like) and capers in skillet. Continue to flip the chicken every two minutes until thoroughly cooked.

Spoon the vegetables onto the chicken breast and fold in half. Remove stuffed chicken from skillet and serve on chopped spinach. Sprinkle with feta cheese. (Recipe courtesy of active.com)

MEXICAN TORTILLA SOUP

Canned goods are always a safe bet while camping!

Servings: Up to 4
Prep Time: 5 minutes

Ingredients:
1 large can of Chicken broth
2 cans of white chicken
1 can of whole kernal corn
1 can of Garbonzo bean
1 medium jar of chunky salsa

Directions:
DO NOT DRAIN ANY OF THE CANS!
Just pour everything into a pot and heat like you would a soup and serve with tortilla chips.

Submitted By: Jennifer Houston, campingclub.com