Camp Cooker Fajita Recipe
This delish camp cooker fajita recipe is perfect for camping! Simply layer the ingredients in a tortilla and cook over the campfire.
Servings: 4 servings
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Ingredients
- 1 lb sirloin steak cut into strips
- Orange bell pepper sliced
- Yellow bell pepper sliced
- Green bell pepper sliced
- 1 medium yellow onion sliced
- 1 Tbsp olive oil
- 2 Tbsp taco seasoning
- 4 10 " tortillas
- 1 cup tex mex cheese
- ½ cup salsa optional
- ½ cup sour cream optional
Instructions
- Prepare the first seven ingredients and combine in a tinfoil packet.
- Cook over the fire or on the BBQ for 30 minutes.
- Spray the inside of the pie iron with non-stick spray or wipe down with butter.
- Lay a tortilla to one side of the iron and fill with fajita mixture. Top with cheese.
- Fold the other half of the tortilla over the toppings to create a pocket before closing the iron.
- Cook over the fire for 5-10 minutes, flipping the pie iron when necessary.
- Serve with sour cream and salsa (optional).
Notes
- Rotate the camp cooker often over the fire for even browning and perfectly toasted tortillas.
- Pre-slice everything at home and toss it all into a freezer bag to save time and cleanup at the campsite.
- Add a little extra olive oil to the foil packet to keep your veggies and meat tender and juicy.
- Use sour cream as a dipper instead of spreading it inside, so your tortilla doesn’t get soggy.
- Let the cooked fajitas rest for 1-2 minutes before slicing—this helps the melted cheese set and keeps the filling inside where it belongs.
- Don’t overload the pie iron or you’ll have the fillings dripping out the sides.
Nutrition
Serving: 1serving | Calories: 938kcal | Carbohydrates: 104g | Protein: 43g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1479mg | Fiber: 7g | Sugar: 4g