Burritos are a staple, for sure - but sometimes I just want something a little... more fun? Hard to say. But Fajitas - they do the trick for south-of-the-border camp cuisine. Just don't forget the lime and the cilantro, and you are better-than-good!
Pictured: Chicken Fajitas ready to get in my mouth.
You can slice before-hand and bring in ziplock bags, or get all zen in the camp kitchen and slice there. I like to make up rice and beans from a boxed/bagged mix over the second burner while I'm working on the main dish.
Fajitas in the Forest
~ 2 boneless skinless chicken breasts (or other protein of your choice - steak strips would work well, sliced boneless thick-cut pork chops, even shrimp)
2 cloves garlic, crushed (I use jarred, or frozen Trader Joe's garlic, thawed in a ziplock in ice chest)
1 C sliced white or criminology mushrooms
1 sliced yellow onion
1 red, green, orange, or yellow pepper, seeded and stemmed and sliced into thick ribbons
Dash of avocado or olive oil from your camp pantry
For garnishing and holding:
3-4 fajita-sided flour tortillas
Toppings - Optional but I really like:
1/2 avocado, sliced (save the other for salad, or breakfast scramble or avocado toast, or use the whole one and just really get into it with the avocado!)
Cilantro, stemmed so you just have leaves
Grape or roma tomatoes, chopped
A little cheddar or jack cheese, shredded (I always have along for breakfasts)
Lime wedges to squeeze over the finished product (save rest of them for in your camp drinking water with ice, so refreshing!)
Sour cream (I know, really not traditional, but man I love sour cream!)
Chop your ingredients if you didn't bring chopped
Chop any of the optional toppings you might need/want
Start your rice & beans going with water and a little oil or butter in the pot on your second burner
Place oil and garlic in your frying pan and heat on low until garlic is fragrant.
Slice your protein into bit sized strip pieces against the grain, and sauté a few minutes
Add peppers, onion, and mushrooms, and stir-fry over high heat ('gotta watch this, camp stoves are VERY hot!) until onion is translucent, mushrooms are golden, and peppers are still semi-crisp but cooked through. remove from heat.
Scoop some of this goodness into a tortilla, top with the optional toppings of your choice and give it a squeeze of lime if you've got it.
Add a scoop of rice and beans, and sit back and watch the sunset from your fireside. Take the roll of paper towels with you - this dinner is a dripper!