Camp Fire Recipe: Crispy Mexican Chicken Thighs

Ok, I have to admit I am not the one who buys the chips but……….I do help eat them if they are there. One really bad habit I have is to simply finish a bag because I do not want to waste them and I want them out of the camp kitchen. Now that the truth is out, I really wanted to come up with a recipe that would get those empty calories out of the camp kitchen and onto a plate that had some nutrition. Well, this is it. Yes, I know the chips are still involved and the sauce along with the cheese adds fat but at least there is protein that is lean. While I have calculated the nutritional value of this dish, I am camping and it does get rid of those chips that I do not buy.

If you are looking for a healthier version, consider using baked tortilla chips. Also, think about using “cheese” flavored tortilla chips instead of plain and skip the cheese all together.

Camp Fire Recipe: Crispy Mexican Chicken Thighs

Ingredients

Liquid or spray oil

6 large skinless and boneless chicken thighs

1 cup of prepared ranch salad dressing

1 teaspoon hot sauce

½ large bag of tortilla chip or 3 cups crushed

1 teaspoon chili powder, hotness your choice

1 cup of grated cheddar or Mexican-flavored cheese

Steps

1. Build a fire to prepare the coals for cooking.
2. Using a 12 inch Dutch oven, lightly grease it with liquid or spray oil.
3. If the tortilla chips are not crushed, prepare them and place them in a plastic bag or shallow bowl.
4. Combine the ranch salad dressing and hot sauce in a small bowl that is large enough for the chicken thighs to fit in.
5. Dip the chicken thighs in the ranch salad dressing mixture and then in the crushed tortilla chips. Place in prepared 12 inch Dutch oven.
6. Sprinkle with chili powder and put lid on.
7. Move the filled Dutch oven to a heat resistant surface.
8. Arrange 12 prepared coals in a circle and place the Dutch oven on top.
9. Put 26 coals on the lid.
10. Cook for 45 minutes.
11. Once this time has passed, gently remove the lid and sprinkle the cheese on top.
12. Place the lid back on and heat for an additional 5 minutes.
13. After the time period has passed, knock off the coals from the lid and remove the Dutch oven from the circle of coals.

Serve.

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