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Campfire Fajitas

Campfire fajitas made in a hot cast iron skillet over an open fire for sizzling, browned meat and tender peppers. This grilled-style Tex-Mex skillet meal is quick, colorful, and ready with warm tortillas plus classic toppings like salsa and cheese.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken or steak
  • 2 lb chicken breast or steak
Peppers and onions
  • 3 bell peppers various colors, sliced
  • 2 onions sliced
Fajita seasoning and oil
  • 3 tbsp fajita seasoning
  • 3 tbsp oil
Tortillas
  • 12 flour tortillas
Toppings
  • 0.5 cup sour cream
  • 0.5 cup guacamole
  • 0.75 cup salsa
  • 0.5 cup cheese
  • 0.25 cup cilantro
Lime wedges
  • 1 lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Sear the fajita meat
  1. Heat the oil in a large cast iron skillet over the campfire until it’s hot and shimmering.
  2. Season the sliced chicken breast or steak with fajita seasoning, then add it to the hot skillet and spread into an even layer.
  3. Cook for 8-10 minutes, stirring occasionally, until browned and cooked through, then remove the meat and set aside.
Char and tenderize peppers
  1. Add the bell peppers and onions to the skillet and cook for 8-10 minutes, stirring occasionally, until tender and slightly charred with browned edges.
  2. Return the cooked meat to the skillet and toss to combine with the peppers and onions so the mixture is sizzling and evenly coated.
Warm tortillas and serve
  1. Warm the flour tortillas over the fire until pliable and lightly toasted, stacking them as they heat.
  2. Serve the fajita mixture with warm tortillas and top each serving with sour cream, guacamole, salsa, cheese, cilantro, and lime wedges as desired.

Notes

Pro tip: slice the chicken or steak thin for faster searing so it stays juicy and cooks through by the 8-10 minute mark. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet over medium heat until hot. Freezing is not recommended for best pepper texture. For a lighter option, use chicken breast and choose reduced-fat cheese.