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Campfire Fajitas

Campfire fajitas with a sizzling cast iron skillet combine browned fajita-seasoned meat with tender, slightly charred peppers and onions. Serve hot with warm flour tortillas and classic Tex-Mex toppings like sour cream, guacamole, salsa, cheese, and cilantro.
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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
  

Fajita filling
  • 2 lb chicken breast or steak Slice thin for quick campfire cooking.
  • 3 bell peppers (various colors) Slice into strips for even charring.
  • 2 onions Slice thin for fast tenderness.
  • 3 tbsp fajita seasoning Use a packet or your favorite blend.
  • 3 tbsp oil Helps brown and char the skillet.
Serve with
  • 12 flour tortillas Warm over the fire to stay pliable.
  • 0.33 sour cream For serving.
  • 0.33 guacamole For serving.
  • 0.33 salsa For serving.
  • 0.33 cheese Shredded or cubed, for melting.
  • 0.33 cilantro Chopped, for finishing.
  • 1 lime wedges Serve on the side for bright flavor.

Equipment

  • 1 cast iron skillet

Method
 

Cook the fajita filling
  1. Heat 3 tbsp oil in a large cast iron skillet over the campfire until shimmering and hot.
  2. Season the sliced chicken breast or steak with 3 tbsp fajita seasoning, then add to the hot skillet in an even layer.
  3. Cook for 8-10 minutes, stirring occasionally, until browned and cooked through, then remove and set aside.
  4. Add the sliced bell peppers and onions to the skillet and cook for 8-10 minutes until tender and slightly charred.
  5. Return the cooked meat to the skillet and toss to combine until everything is evenly mixed.
Warm tortillas and serve
  1. Warm the flour tortillas over the fire until pliable and lightly heated.
  2. Serve the fajita mixture with warm tortillas and your desired toppings: sour cream, guacamole, salsa, cheese, cilantro, and lime wedges.

Notes

Pro tip: slice the meat and vegetables thin so they cook in the same window and get visible char without drying out. Store leftovers in the fridge for 3-4 days and reheat in a skillet over medium-high until hot; freeze the cooked filling up to 2 months (toppings like sour cream/guacamole are best fresh). For a lighter option, use chicken breast only and use reduced-fat cheese if desired.