Campfire Fajitas

20140709-213606-77766132.jpgThis week’s post really captures the whole idea behind this blog – Adventure. Gather. Eat.  First, the ordeal that this family camping trip turned out to be was truly a joyous adventure (sarcasm, in case you couldn’t tell).  Forgotten tent poles, broken down boats, and severe thunderstorms are what memories are made of.  Second,  when we shared this campfire dinner, we put aside all of our grudges for a just a few minutes (like the fact that somebody hoarded all of the bacon at breakfast, not that I’m still holding on to that or anything…) to gather around the fire and enjoy some good grub.  Of course, another fight was started when we ran out of tortillas.  Such is life in a family of seven.  Third and finally, we ate, and we ate good.  All of that to bring you a simple camping recipe that isn’t just fire-roasted hot dogs or a smorgasbord in a foil packet.

The prep for this recipe starts at least one day before you pack up and head out into the great outdoors.  All that the prep work includes is marinating and freezing the chicken.  Freezing the chicken before hand ensures that it will stay cold, and then it also doubles as an extra ice pack in your cooler!


Fajita veggies in their natural habitat.


Be sure to cook over a fire with low flames.  If your fire is too hot and out of control, you’ll burn your face off.  And probably your food too.



And for Pete’s sake… Char those tortillas!  Nobody likes a cold tortilla.





 Campfire Fajitas

Prep time: 20 min / Cook time: 20 min / Servings: 6-8


  • 2-3 lbs chicken breast, cut into fajita-sized pieces
  • 2 bell peppers, sliced
  • 1 large red onion, sliced
  • 1 jalapeno, sliced (optional)
  • EVOO for drizzling on veggies
  • 12-16 small tortillas


  • 1/2 cup evoo
  • 1/2 cup lime juice
  • 3 TB honey
  • small handful of cilantro
  • 2 cloves of garlic
  • 1 TB hot sauce
  • Salt + pepper

Suggested toppings:

  • Cojita or feta cheese
  • Lime wedges
  • Cilantro
  • Hot sauce
  • Sour cream

1. Prep chicken.  Whisk together all marinade ingredients.  Combine marinade and chicken in a freezer bag and freeze for at least 12 hours.

2.  Prep peppers and onions.  Toss in olive oil and salt and pepper.

3.  Once skillet is heated, add chicken and cook until it begins to caramelize.  At this point, add in the veggies.  Continue cooking until the chicken is caramelized and veggies are al dente.  And don’t forget to char the tortillas!

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