Campfire Fajitas

Campfire fajitas with a sizzling skillet of seasoned chicken or steak, colorful peppers, and onions cooked over a fire. Thin-sliced meat sears, peppers char slightly, and everything comes together with warm flour tortillas and classic Tex-Mex toppings.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings: 6 servings

Course: Main Dish

Cuisine: Mexican-American

Calories: 980

Ingredients Equipment Method Notes

Ingredients

Campfire fajitas

2 lb chicken breast or steak Slice thin so it cooks through in the first sear step.
3 pcs bell peppers Use a mix of colors for a colorful fajita skillet.
2 onions Slice thin for quick cooking and easy tossing.
3 tbsp fajita seasoning Use a pre-mixed blend or your favorite homemade mix.
3 tbsp oil Helps sear the meat and cook the vegetables over the fire.
12 flour tortillas Warm directly over the fire just before serving.
0.5 cup sour cream For topping; add as much or as little as you like.
0.5 cup guacamole For topping; swap for sliced avocado if preferred.
0.5 cup salsa For topping; choose mild or spicy.
0.75 cup cheese Use shredded cheese (cheddar or Mexican blend works well).
0.25 cup cilantro Chop lightly and sprinkle over the finished fajitas.
2 pcs lime wedges Serve on the side for squeezing over fajitas.

Equipment

1 cast iron skillet

Method

Sear the meat over the campfire

Heat the oil in a large cast iron skillet over the campfire until it shimmers and looks hot.
Season the sliced chicken breast or steak with fajita seasoning, then add it to the hot skillet in a single layer where possible.
Cook for 8-10 minutes, stirring occasionally, until browned and cooked through, then remove the meat and set it aside.

Char the peppers and onions

Add the bell peppers and onions to the skillet and cook for 8-10 minutes, stirring occasionally, until tender and slightly charred.
Return the browned meat to the skillet and toss everything together until the peppers and onions coat the meat.

Warm tortillas and serve

Warm the flour tortillas over the fire until soft and pliable, about 30-60 seconds per side.
Serve the fajita mixture with warm tortillas and your desired toppings: sour cream, guacamole, salsa, cheese, and cilantro, with lime wedges on the side.

Notes

Pro tip: Slice the meat thin and cook it hot-and-fast so it browns without turning tough; if your fire has hot spots, rotate the skillet/grate to keep even searing. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet over medium heat until warmed through (tortillas and toppings are best kept separate). Freezing isn’t recommended for best pepper texture. For a lighter option, use a lean cut of steak and top with salsa and cilantro while using reduced-fat cheese.