Time to take the Fajita game to a whole different elevation.
I know, fajitas are not one of the usual camping recipe suspects, but it’s amazing after a long day and oh so easy to heat up. (Camping or otherwise)
Since it’s coming up on Labor Day weekend many people are packing up and heading out to celebrate a three day weekend for the last few hoorahs of summer, I present a satisfying camping solution for those of us with a Fajita craving.
As we pack up ourselves, find Ellie’s items, and load up the wheeler, this little fella is prepped and ready to be thrown in the ice chest in the morning.
The prep is simple, and the actual camp cooking even more so. Definitely added to our camping recipe list!
Even comes with a quick way to make your own tasty Fajita Seasoning!
First off, Throw these spices in an old spice container of some sort (or a bowl)…
3 teaspoons of Chili Powder
1 teaspoon Cumin
2 teaspoons Paprika
1 teaspoon Onion Powder
1 teaspoon Favorite Garlic seasoning, or garlic powder
1/2 teaspoon Cayenne Pepper
1/2 teaspoon Salt – add more to taste
The great thing about this vs store bought is there’s nothing weird in it and the sodium can be much lower!
This makes about 3 Tablespoons – Or enough for about 2.5lb of Chicken
Now to prep for the Chicken Fajitas!
2.5lbs Chicken cut into strips
1/2 a bag of Mini Peppers sliced and seeds taken out (about 1lb before cutting off tops) (or about 15 mini peppers)
2 cloves of Garlic minced
1 Yellow Onion sliced
1 Tablespoon Olive Oil
Put the Olive Oil in the pan and heat on medium-high heat until the Onions sizzle when they touch the pan.
Then add in Garlic, Onions, and Peppers.
Cook until caramelized and delicious. About 10 Minutes, stirring occasionally.
(We like them a bit softer but take them off the heat when your peppers are at the crunchiness you desire!)
Pour them into a bowl and throw the Chicken into the pan. Cook until the juices run clear in the middle and there’s no pink. About 5-10 Minutes depending on how hot your stovetop is.
Then add in 3 Tablespoons of the seasoning and mix! There should be a bit a juices in the pan to help everything get a little saucy.
Turn off the heat and mix in the peppers. Then pour into a container you can take camping! Plastic bag, tupperware, whatever your choice of containment is.
When you’re ready throw all your Fajita items into the ice chest. I have these mini containers that I find pretty convenient for this, but little baggies work well too. We like to keep ours pretty simple and just bring along
- Shredded cheese
- Refried beans
- Tortillas
- and Greens! Mmm like Cilantro!
If your feeling like you want a little extra some other ideas might be..
- Sour Cream
- Avocado/guacamole
- Rice
- Corn
When ready, bust out your ingredients and heat everything up.
Then make a little assembly line with the containers and Eat! No plates even have to be involved whoo!
- 2.5lb Chicken - Cut into strips
- ½ Bag of Mini Peppers (About 15) sliced
- 1 Yellow Onion Sliced
- 2 Cloves of Garlic
- 1 Tablespoon Olive Oil
- 3 Tablespoons Seasoning
- Fixings:
- Tortillas
- Refried Beans
- Greens (Such as Cilantro)
- Shredded Cheese
- Heat Olive Oil on medium to high heat, until it sizzles when you put an onion in it.
- Pour in Garlic, Onions, and Peppers.
- Cook until desired tenderness/caramelized goodness (About 10 Minutes)
- Pour into a bowl.
- Put chicken into the pan and cook until the juices run clear and there is no more pink.
- About 5-10 minutes depending on how hot your stove is.
- Then add in Fajita Seasoning and mix.
- Add Pepper mixture back into the pan and mix.
- Take off the heat and cool.
- Then store in a container or bag for camping.
- Bust out and reheat over the campfire or camp stove when ready!
- Then add all your fixings.
What a great idea for camping. They look delicious.
Can’t wait to try this!
The always go so fast when I make them! haha It’s a tasty one! 🙂