Pollo Cabo Blanco with Taquilla Tomatoes and Flour Tortillas
4 skinless chicken breasts; cut across the grain into 1/4in strips
1 cup low sodium chicken broth
1 cup heavy cream
1 medium yellow onion; skinned, halved, and sliced into 1/4in strips
1 red bell pepper; halved, seeded, and sliced into 1/4in strips
1/2lb mushrooms; washed and sliced into 1/4in pieces
1Tbsp red chili powder
2Tbsp all purpose flour
1 bunch fresh cilantro; washed and coarsely chopped
salt and pepper to taste
1-1/2 cups shredded Monterey Jack and Cheddar cheese
1 lime; cut into wedges
Prior to the trip, slice the chicken breasts and place in a zipper bag. If the meal will be later in the trip, toss the sliced chicken into the freezer. This helps to keep the cooler contents cold without additional ice.
Measure out the spices and flower and place them in a second zipper bag.
Wash the vegetables at home to conserve water in camp. Once dry, toss them back in their produce bags and place in the cooler. Do not cut the vegetables until it is time to cook them as they will keep better in the cooler whole.
Shred the cheese prior to the trip, place in an appropriate sized hard plastic container and store in the cooler. An easy alternative is to purchase pre-shredded Mexican style cheese.
In a large skillet, heat the oil until it begins to shimmer. Add the chicken and cook on high heat until nearly cooked through, stirring to ensure the meat does not stick to the pan. Mix in the vegetables and spices, partially cover, and cook until the vegetables begin to soften stirring occasionally. Remove cover and stir in the chicken broth and heavy cream. Lower the heat to medium and simmer to thicken. Prior to plating, stir in half of the cheese until it is melted and fully incorporated. Plate and serve with flower tortillas, lime wedge, and top with additional cheese and cilantro.