It’s almost everyone’s favorite day of the week at camp, Taco Tuesday! Whether it’s tacos, nachos or quesadillas we make this day extra special. We mix it up in three different ways to appease everyone’s interests. By the end of summer everyone knows what to expect on Tuesday. We try to give everyone a treat while maintaining a healthy balance. This usually means using chicken instead of beef and having black or refried beans as an option. Each table is set with an array of toppings, including fresh vegetables, to encourage the kids to try new things. It’s really awesome to see the colorful plates everyone creates. All meals are customizable to your liking. Feel free to use your favorite meat or vegan alternative to suit your family’s dietary needs. In these trying times, some foods are harder to find.  Included in the following recipes will be homemade taco seasoning and homemade refried beans. If all you can find are fresh dry beans, follow the directions on the bag for proper preparation. 

If you prefer something other than chicken, ground beef/turkey, steak, pork, fish and tofu all work well for tacos. Adjust your seasoning down for fish and tofu as they absorb flavor better than other meats. 

Homemade Taco Seasoning

1 tbsp    mild chili powder

1 tsp      ground cumin

1 tsp      garlic powder

1 tsp      paprika

½ tsp     dried oregano

½ tsp     onion powder

¼ tsp     salt

¼ tsp     black pepper

1 tbsp    cornstarch 

For fajita seasoning add 1 tsp sugar+1 tsp cilantro

-combine all ingredients. Use immediately or store in an airtight container for up to a year 

Homemade Refried Beans

Serves 4

1-15oz         can pinto or black beans (drained)

1 tbsp          shortening (coconut oil works too!)

¼ tsp           salt

¼ tsp           black pepper 

¼ tsp           garlic powder (optional)

Pinch           cayenne pepper (optional)

-in a pan over medium heat, melt shortening

-add beans and stir with a hard flat spatula to combine

-slowly mash the beans as they heat to desired consistency

-add seasoning and mix to combine

Wildwood Tacos 

Serves 4

1.5#       chicken breast, sliced into ½ inch pieces

2 Tbsp   taco seasoning

1 Tbsp   olive oil

½ c         water

8-6”        tortillas of choice ( soft, hard, gluten free…)

-coat chicken in fajita seasoning and set aside for 30 minutes to marinate

-in a large pan heat oil over medium high heat until very hot

-add chicken and stir. Cover and cook for about 10 minutes, stirring occasionally.

-reduce heat to medium low, add water and cook additional 5 minutes or until internal temperature reaches 165 degrees

Wildwood Nachos

Serves 4

1#     Diced chicken breast

2 tbsp  Fajita seasoning

1 c.      Nacho cheese (heated through) 

1 tbsp  Olive Oil

½ c       water

Tortilla chips 

-coat chicken in fajita seasoning and set aside for 30 minutes to marinate

-heat oil in a large pan over medium high heat until very hot

-add chicken and stir. Cover and cook for about 10 minutes, stirring occasionally.

– reduce heat to medium low, add water and cook additional 5 minutes or until internal temperature reaches 165 degrees

-Top tortilla chips as desired

Wildwood Quesadillas

Serves 4

1#         thin sliced chicken breast

2 tbsp   taco seasoning 

¼ c      water

4 tbsp  olive oil, divided

12 oz   shredded cheese (you choose what kind) 

3 ea     sprig, green onion, sliced 

½ c      black beans (optional) 

-in a pan over medium, heat oil until very hot

-add chicken and cover. Cook for 10 minutes, stirring occasionally.

-add water, reduce heat to medium low.

-cook additional 5 minutes or until internal temperature reaches 165 degrees

-remove meat and set aside

-remove meat and set aside

-in a separate pan, add 1/2 tbsp oil to a pan over medium heat

-set one tortilla down, add toppings (2 oz meat, 2 tbsp beans, 3 oz cheese, sprinkle of green onion) and top with a second tortilla.

-cook 5-7 minutes per side or until tortillas are browned and cheese is melted

-repeat process for additional quesadillas

-top as desired

Topping Ideas – to taste:

Shredded lettuce

Diced tomatoes

Banana peppers

Grilled green peppers

Diced onion

Salsa

Shredded cheese

Grilled zucchini 

Sliced avocado

Guacamole 

Sliced jalapeños

Mexican rice

Coleslaw mix (not dressed)

Corn

Sour cream

Taco sauce

Olives