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Campfire Fajitas

Campfire fajitas made in a cast iron skillet over the fire with sizzling chicken or steak, tender peppers and onions, and quick-warmed flour tortillas. You’ll get browned meat, lightly charred vegetables, and Tex-Mex toppings on the side for an easy camping dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Fajita skillet mixture
  • 2 lb chicken breast or steak Use either chicken breast or steak, sliced thin.
  • 3 bell peppers (various colors) Slice into thin strips.
  • 2 onions Slice into thin strips.
  • 3 tbsp fajita seasoning Use store-bought or homemade.
  • 3 tbsp oil Use a neutral high-heat oil for the skillet.
Tortillas and toppings
  • 12 flour tortillas Warm over the fire just before serving.
  • 0.33 sour cream Serve as a topping.
  • 0.33 guacamole Serve as a topping.
  • 0.33 salsa Serve as a topping.
  • 0.33 cheese Serve as a topping; shredded or sliced works.
  • 0.33 cilantro Chopped for topping.
  • 1 lime wedges Serve on the side for squeezing.

Equipment

  • 1 cast iron skillet

Method
 

Heat the skillet and cook the meat
  1. Heat the oil in a large cast iron skillet over the campfire until it shimmers and looks loose, not smoky.
  2. Season the sliced chicken or steak with fajita seasoning, add it to the hot skillet, and cook for 8-10 minutes until browned and cooked through; remove and set aside.
Cook peppers and onions and combine
  1. Add the bell peppers and onions to the skillet and cook for 8-10 minutes until tender and slightly charred.
  2. Return the browned meat to the skillet and toss together with the peppers and onions until evenly mixed.
Warm tortillas and serve
  1. Warm the flour tortillas over the fire until flexible and lightly heated, about 30-60 seconds per side.
  2. Serve the fajita mixture with the warm tortillas and set out sour cream, guacamole, salsa, cheese, cilantro, and lime wedges for topping and squeezing.

Notes

Pro tip: Slice the chicken or steak thin so it browns in the same time window as the peppers. Keep leftovers in a sealed container in the fridge up to 3 days; rewarm the fajita filling in a skillet over medium heat and warm tortillas separately. Freezing isn’t ideal for the peppers and tortillas, but the cooked filling can be frozen up to 2 months. Dietary swap: use fajita seasoning that’s low-sodium or no-salt to control sodium.