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Campfire Fajitas

Campfire fajitas with sizzling cast-iron chicken or steak, tender peppers, and onions over an open fire. Toss everything together for a hot skillet Tex-Mex camping dinner, then serve with warm flour tortillas and toppings.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken or steak, sliced thin
  • 2 lb chicken breast or steak Slice thin for quick browning and even cooking on the fire.
Peppers and onions
  • 3 bell peppers Use a mix of colors for the colorful fajita look.
  • 2 onions Slice into thin strips so they char and soften in the same window.
Seasoning and cooking
  • 3 tbsp fajita seasoning Season the meat generously for classic fajita flavor.
  • 3 tbsp oil Use enough oil to coat the skillet and promote browning.
Tortillas and toppings
  • 12 flour tortillas Warm over the fire just before serving.
  • 0.5 sour cream Serve as a cooling topping.
  • 0.5 guacamole Add for creaminess and limey flavor.
  • 0.5 salsa Spoon over the fajita mixture for brightness.
  • 0.5 cheese Sprinkle for melt and richness.
  • 0.5 cilantro Finish with fresh chopped leaves.
  • 0.5 lime wedges Serve on the side for squeezing at the table.

Equipment

  • 1 cast iron skillet

Method
 

Preheat the skillet over the campfire
  1. Heat the oil in a large cast iron skillet over the campfire until shimmering and hot.
  2. Keep the skillet over direct heat so the next additions sizzle immediately after contact.
Cook and brown the meat
  1. Season the sliced meat with fajita seasoning, then add it to the hot skillet.
  2. Cook for 8-10 minutes, stirring as needed, until browned and cooked through, then remove the meat and set it aside.
Char the peppers and onions
  1. Add the sliced bell peppers and onions to the skillet and spread them into an even layer.
  2. Cook for 8-10 minutes until tender and slightly charred, with browned edges visible.
Combine, warm tortillas, and serve
  1. Return the browned meat to the skillet and toss until everything is evenly combined and hot.
  2. Warm the flour tortillas over the fire until pliable and lightly toasted.
  3. Serve the fajita mixture with warm tortillas and top with sour cream, guacamole, salsa, cheese, cilantro, and lime wedges as desired.

Notes

Pro tip: Slice the chicken or steak thin so it browns fast over the fire without drying out. Store leftovers in the fridge up to 3 days; rewarm in a skillet over medium heat until hot. Freezing is not recommended for best texture of peppers. For a lighter option, use lean turkey or chicken breast only and serve with extra salsa plus a smaller portion of cheese.