This post is sponsored by Red Gold® Tomatoes. Learn more about Red Gold® Tomatoes and their effort “To produce the freshest, best tasting tomato products in the world” on their website.
I always love a simple summer recipe that can be quickly grilled up on the weeknights! Something about getting outside on the patio after a long work day just makes it that much easier to separate work and home life.
This fun recipe I created with Red Gold® featuring their Diced Tomatoes with Green Chiles was the perfect after work pick me up for us this past week! With just a couple of simple ingredients, you too can enjoy these Queso Blanco Chicken Foil Packets! Check it out!
For this dish, you’ll need:
- 2 Cups Rice, cooked
- 1 (14.5oz) can Red Gold® Diced Tomatoes with Green Chiles, drained well
- 1.5 lb Chicken Breast, cut into 1” cubes
- 2 tablespoon Taco Seasoning
- 1 tablespoon Pickled Jalapeno Juice
- ½ Cup Canned Corn
- ½ Cup Green Onion
- 1 Red Bell Pepper, diced
- 2 tablespoon Pickled Jalapenos, chopped
- 1 Cup Queso Blanco Cheese Product, cut into cubes
- 2 tablespoon Shredded Mexican Cheese, optional
- Optional Garnishes: Chili Powder, Fresh Cilantro, Salsa
- Supplies: Aluminum Foil
Putting this recipe together takes maybe 20 minutes, seriously!
- Start by preheating your grill to medium- high heat (about 425°).
- Prepare your ingredients by doing all the chopping of the chicken, green onions, bell peppers, and queso blanco. Set yourself up for success!
- Combine the chicken, picked jalapeno juice, and taco seasoning in a bowl.
- In another bowl, combine all of the veggies - the tomatoes and green chiles, corn, onions, bell peppers, and pickled jalapenos. Season with salt and pepper, if desired.
- Now you’re ready to throw together the packets! This is fun for the whole family! Involve your little ones!
- Just add ½ cup each of rice and chicken to each piece of foil, top it with ⅓ cup of the veggie mix and a couple of cubes of queso blanco (about ¼ cup), then seal up the packets!
- To create a tight seal fold the foil over to the left (longways), then the right, then roll the top and bottom down tightly.
- Now grab a cold one and head on out to the grill! Throw the packets on the grill and relax for 25 - 30 minutes in the backyard. It’s about to smell really good.
- Once the chicken has been cooked thoroughly to 165° internal temp, open the packets, sprinkle a bit of mexican cheese and let it melt.
- Remove the packets from the grill and top them with a light sprinkle of chili powder and fresh cilantro if desired*.
- Serve them up with fresh salsa, and you’re all set! Enjoy!
Storing and Reheating:
You don’t want to store this dish in the foil packet, that’s asking for an air bubble in the fridge that would dry out the chicken! So if you’re meal prepping, go ahead and remove the contents of each foil packet using a spatula and place them into storage containers. This will keep well in the fridge for 3 - 4 days with an airtight seal.
I hope you enjoyed this easy recipe! Don’t forget to pick up a few cans of Red Gold® Diced Tomatoes with Green Chiles next time you’re at the grocery store*, you won’t regret it!
*I pick up my Red Gold® Tomatoes at my local Kroger
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If you try this recipe out, don’t forget to post a rating and comment!
I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb and @redgoldtomatoes!
Queso Chicken Foil Packets
Ingredients
- 2 cups Rice cooked
- 1 14.5oz can Red Gold® Diced Tomatoes with Green Chiles drained well
- 1.5 lb. Chicken Breast cut into 1u0026quot; cubes
- 2 tbsp Taco Seasoning
- 1 tbsp Pickled Jalapeno Juice
- ½ cup Canned Corn
- ½ cup Green Onion
- 1 Red Bell Pepper diced
- 2 tablespoon Pickled Jalapenos chopped
- 1 cup Queso Blanco Cheese Product cut into cubes
- 2 tablespoon Shredded Mexican Cheese optional
Optional Garnishes
- Chili Powder
- Fresh Cilantro
- Salsa
Instructions
- Preheat oven to 425° or grill to medium-high heat.
- Prepare 4 foil packets, 16” - 18” in length.
- In a medium bowl, combine the chicken, pickled jalapeno juice, and taco seasoning.
- In another bowl, combine the tomatoes and green chiles, corn, green onions, bell peppers, and pickled jalapenos.
- Add ½ cup of rice to each foil sheet, top with ½ cup of chicken, ⅓ cup of vegetable mixture, and ½ cup of cubed queso blanco.
- Fold over foil to the left, then right, then top, and bottom to tight seal. Repeat for each of the 4 packets.
- Bake in oven or grill for 25 - 30 minutes, or until chicken is cooked through to 165°.
- Open each packet, sprinkle with additional Mexican Cheese (if desired) and melt with the top of the foil packet open.
- Remove from grill or oven, sprinkle chili powder and fresh cilantro if desired. Serve with salsa.
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