“Come on baby, light my fire.” -Jim Morrison
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| I bet you’ve never seen Martha Stewart like this. |
I didn’t grow up as a camper. My family vacations were usually “naps on the beach” rather than hiking and sleeping under the stars. I liked beds, hot showers, and not wearing hiking boots. That changed when a new boyfriend suggested a camping trip. At first I panicked: headlamps, camp stoves, and windbreakers felt overwhelming. But I wanted to give it a chance, so I focused on the essentials and let him pick most of the technical gear while I fussed over the food and the least offensive hiking boots I could find.
Our first night on Lake Tahoe introduced me to dehydrated macaroni and cheese — a meal so disappointing it made me take control of our camp kitchen. We were car camping, not mountaineering, so I refused to accept freeze-dried dinners as the norm. I started experimenting with simple, real-food recipes that work on a compact camp stove. A Jetboil (compact, efficient camp stove) became my favorite tool for cooking outdoors, and before long I was preparing proper meals that felt more like dinner than survival rations.
On night three we cooked chicken fajitas, and I was delighted by how classy a camp meal could be. The combination of marinated chicken, sautéed peppers and onions, warm corn tortillas, a little cheese, and fresh guacamole turned a chilly evening into a memorable dinner. Camping suddenly felt fun, and I discovered I actually enjoy being outdoors — especially if I can cook well. Flannel shirts and a reliable stove certainly helped my confidence.
This season I headed to Yellowstone with the same partner, my flannels, and my Jetboil. We hiked, spotted wildlife, and enjoyed meals made with a few fresh ingredients and simple tools. The chicken fajitas have become a campsite favorite and are quick and satisfying enough to be a weeknight staple at home too. Leftover peppers and onions mix beautifully with eggs the next morning for an easy scramble. If you want a little “outdoor ambiance” at home, turn off the lights, put on a flannel shirt, light a citronella candle, crack a beer, and enjoy your indoor camping dinner.
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| You too can make someone this happy with these fajitas. Beer recommended. |
“Rustic” Chicken Fajitas (Serves 2) — an easy, flavorful camping recipe that’s ideal for car camping or a quick weeknight meal at home. Keywords: camping recipes, chicken fajitas, camp stove, Jetboil, easy camping dinner.
- 2 boneless skinless chicken breasts
- ½ each of a red, yellow, and green bell pepper (or a mix totaling about 1–1½ peppers)
- ½ large red onion
- 4 corn tortillas
- Mexican blend cheese and pre-made salsa — optional but recommended
- Juice of 1 lime
- 4 tbsp Cholula or your favorite hot sauce (reduce or omit if you prefer mild)
- ¼ tsp garlic powder (a pinch)
- ½ tsp salt (adjust to taste)
Preparing the fajitas:
- Slice the chicken into pieces about ½ inch thick. To keep things tidy at camp, slice on the packaging or a cutting board you can easily clean.
- Place the chicken in a zip-top bag. Add lime juice, hot sauce, garlic powder, and salt. Seal the bag and shake to coat the chicken evenly. Chill in a cooler for at least 30 minutes. Take a moment to relax and enjoy a drink while the flavors develop.
- Thinly slice the bell peppers and onion.
- Heat a pan over your camp stove with a drizzle of oil or a little butter. Add the vegetables with a pinch of salt and sauté until tender, about 8–10 minutes. If they cook slowly on a small stove, add a couple of tablespoons of water and cover the pan with foil to steam them faster. Once cooked, transfer the vegetables to a plate or bowl and keep covered with foil to stay warm.
- Add the marinated chicken and any remaining marinade to the hot pan. Sauté until the chicken is cooked through, roughly 5 minutes depending on heat and piece size. Stir occasionally to brown evenly.
- Return the cooked vegetables to the pan with the chicken and heat together for a minute or two so flavors meld.
- Wrap tortillas in foil and warm over the grill or campfire for a couple of minutes. At home, warm them in the microwave or on a skillet.
- Assemble: fill warm tortillas with chicken and vegetables, then top with guacamole, cheese, and salsa to taste. Serve immediately and enjoy a simple, satisfying camping meal.
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| Voila! You’re practically MacGyver with a steamer made from foil. |
Camper’s Guacamole (Serves 2)
- ½ ripe avocado
- Juice of ½ lime
- 2 tbsp finely chopped red onion
- 1 pinch garlic powder
- Salt to taste
Preparing your guacamole:
- In a small bowl, mash the avocado with a fork until smooth or slightly chunky, depending on your preference.
- Add lime juice, chopped red onion, and garlic powder; mix well.
- Season with salt to taste. Keep chilled in the cooler until serving.
These rustic chicken fajitas are adaptable and forgiving — swap protein, adjust spice, or add leftovers to a breakfast scramble. With minimal gear and fresh ingredients, you can turn a basic camp stove into a mobile kitchen that delivers real food and memorable evenings in the outdoors.