One of our all time favorite camping dinners is chicken fajitas. For the sake of simplicity we use Lawry’s Chicken Fajitas seasoning though you can use whatever is available locally or even make your own. This version serves 4.

• One package Fajitas Seasoning
• 2 tbsp olive oil
• 1 pound boneless chicken breasts cut into strips
• 1/2 cup water  
• One large sliced onion (I prefer red onions but you can substitute with white or yellow onions)
• 2 large sliced bell peppers (I like to use 1 red and 1 green. If I’m feeling really crazy or they are small I’ll add a yellow one) 
• 1 package (two cups) grated cheese (cheddar, jack or Mexican mix)
• 1 small container of sour cream
• 8 oz of salsa (be sure to repackage if you buy it in glass jars)
• Two to three 10″ flour tortillas per person
• Salt & Pepper (to taste)
• LARGE Skillet
• Long handled spoon or spatula
• Metal camping grill/grate with stakes or built in legs.
• Hardwood or charcoal for fire.
• Fire starting stuff
• Tortilla chips (optional but you know you want some)

Cut the onions and peppers from the stem ends (top to bottom) to form wedge shaped slices. *That’s just the way I have always done it and I’m not going to change now.

Cut the chicken into strips about 1/4 to 1/2 inch thick. It is often easier to cut chicken when you are thawing it and it is still about halfway frozen. Of course you can substitute beef, pork or tofu but chicken was usually closer to being within our budget so that’s what we use.

Prep all this stuff at home and put it into zip lock bags so you can dump it in the skillet when you get ready to cook. When you get to camp built a nice hot fire and rig your camping grate over the fire for some nice even high heat. These things are supposed to sizzle after all.

Put the oil in the skillet and roll it around with your wrist like you know something about cooking. Just before the oil gets hot enough to start smoking throw in the chicken strips and cook on high heat occasionally tossing the contents of the skillet in an arrogant manner to impress your fellow campers. You can add a pinch of salt and pepper as long as you do it with drama.

After the chicken has been turned over (no longer pink on the outside) throw in the onions and cook the onions and chicken together until they achieve a little bit of color and the onions are about halfway done. Mix up your seasoning mix with 1/2 cup of water and stir out any big lumps. Throw in the bell peppers and pour the seasoning mix over the top of everything. Stir the contents of the skillet to coat everything with the seasoning mix and then put a lid (or foil) over the skilled and let the peppers get some steam treatment.  This will cook them through and still leave them with a bit of crunchy texture. You want everything to be super hot but not turn to mush and steam will do it. The escaping steam will also allow the mix to thicken so don’t cook it down to paste. You can add water a tablespoon at a time if needed but usually the peppers and onions contribute enough moisture to keep everything happy without a lot of intervention which is what makes this the perfect dish for cooking on a campout.

Pause and take a deep breath, then set out your condiments (salsa, cheese, sour cream) in little bowls or containers with spoons. Set your tortillas near the fire within easy reach. Good tortillas a critical to the entire meal. We buy ours at a tortilla factory that supplies high end restaurants in our area. They are the best tortillas you can buy on this side of the continental divide. Grocery store tortillas are a poor substitute at best and if you can’t tell the difference I pity you. If you happen to be a decent customer most restaurants will sell you a few dozen tortillas for less than you could buy them at the grocery store. This is why it pays to talk up the owner when you go out to eat. “I have a problem chef, I’m going on a campout with my wealthy friends who like to eat out all the time and the store bought tortillas are just not as good as yours… Have you lost weight? You must be working out.”

By now (total cooking time about fifteen minutes) your fajitas should be ready and the mob should be gathering. Move the skillet to the cooler side of the grill and then throw a tortilla on the hot side of the grill. When the tortilla begins to shape-shift, flip it over and heat it on the other side for about five or ten seconds and then throw it on the nearest camper’s plate. Add a spoonful of your fajitas from the skillet with one hand and throw the next tortilla on the fire with your other hand. The campers can add their own dollop of salsa, sour cream and fist full of grated cheese. You may have to instruct the newbie on how to roll a fajita (it seems to baffle some people). One of our former campmates seemed to think his fajita was a giant chicken doobee. You are still an idiot Shane.

If you get greedy and try to overstuff your fajita burrito it will only end badly. Bring enough tortillas so that everyone can eat neatly rolled tortillas to their heart’s content. When they grunt and give you the raised eyebrow assure them that there will be seconds and thirds and to keep moving if they know what’s good for them. I usually eat my fajitas over a plate of corn tortilla chips so I end up with something resembling nachos by the time I am on my second helping. Only you can gauge how big of gluttons your fellow campers may be. I usually figure about ¼ pound of meat is a serving but you can easily adjust this recipe for larger groups. You may have to bring an extra skillet to make it all fit but that’s an opportunity to teach someone else how to cook something which will make you both happy and add to the fun.

[I will try to post some photos later]