Part of the fun of camp cooking is overwhelming your friends' taste buds with mind-blowing and exceptionally good food and hearing them go, "Oh. Mmmmph. Uggggggh. Ohhhhhh." Warm, steamy baked goods or just about anything brewed in a dutch oven are sure-fire winners. So why not do both at the same time?
The trouble with grilling chicken is that it's awfully easy to cook it until it's dried out. Sure, there are a few tricks, especially for boneless skinless breasts, like pound them flat first and turning them often. But another way around it, perhaps, is to use the much smaller breast tenders.
Talk about over-indulgence. But who cares? This is just an appetizer . . . one that explodes with flavor, saturated fat, cholesterol, and sodium. Bacon! Barbeque sauce! Cheese! Yum yums. Because of all of that, I add a glop of green chiles to the wrap because they're loaded with vitamin C, redeeming this medley in a small, but potent, way. Call it health food if that's enough for you . .
"Gents," I declared, "keep your shorts on, I'm making you some caprese. And you will love it." Except they looked at me and snarled, these fools with whom I graduated high school almost 20 years ago and now shared a campfire, beer stash, and tent space under a stand of ponderosas at 8,000 feet in the mountains for two nights. It's an annual affair.
"Why? We have Doritos." One of them broke the silence. "And cheesy poofs."
You can't be afraid of the goodness that comes in fresh bell peppers, onions and tomatoes to take on this burrito. That goes for the extra fatty sausage and high-cholesterol eggs, too. I've served this — that's right, I work too sometimes — to more than one or two tribes of buds and adventurers before, and you can surely believe that numerous patrons at Cocina de Stephens have put their lives on the line by saying something like, "Oh, no onion for me" or "No tomatoes, please."