There’s nothing quite like the experience of cooking and sharing a meal around a campfire. The combination of fresh air, the crackle of the fire, and the taste of food cooked over an open flame makes for an unforgettable outdoor dining experience. Here are ten delicious campfire recipes that will elevate your next camping trip.
Campfire Breakfast Burritos
Ingredients:
6 large tortillas
8 eggs
1 cup shredded cheese
1 cup cooked sausage or bacon, crumbled
1 cup diced bell peppers
1 cup diced onions
Salt and pepper to taste
Foil for wrapping
Instructions:
In a skillet over the campfire, sauté the bell peppers and onions until softened.
Add the cooked sausage or bacon and mix well.
In a bowl, beat the eggs and season with salt and pepper. Pour over the vegetable and meat mixture.
Cook, stirring occasionally, until the eggs are fully cooked.
Lay out the tortillas, divide the egg mixture evenly among them, and sprinkle with cheese.
Roll up the tortillas, wrap each burrito in foil, and place them on the campfire grate for about 5 minutes, turning occasionally until heated through.
Foil Packet Chicken and Vegetables
Ingredients:
4 boneless, skinless chicken breasts
2 cups baby potatoes, halved
2 cups baby carrots
1 cup sliced zucchini
1 cup sliced mushrooms
1/4 cup olive oil
1 tbsp garlic powder
1 tbsp onion powder
Salt and pepper to taste
Fresh thyme or rosemary (optional)
Foil for wrapping
Instructions:
Preheat the campfire grate or grill.
In a large bowl, combine the chicken breasts, potatoes, carrots, zucchini, and mushrooms.
Drizzle with olive oil, and season with garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
Divide the mixture among four large pieces of foil. Top each with a sprig of thyme or rosemary if using.
Fold the foil over the ingredients and seal tightly.
Place the packets on the campfire grate and cook for about 25-30 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.
Campfire Quesadillas
Ingredients:
8 flour tortillas
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
1 cup cooked, shredded chicken or beef (optional)
1 cup diced bell peppers
1 cup diced onions
Salsa and sour cream for serving
Foil for wrapping
Instructions:
Lay out four tortillas on a flat surface.
Sprinkle each with cheese, cooked chicken or beef (if using), bell peppers, and onions.
Top with another tortilla to make a quesadilla.
Wrap each quesadilla in foil.
Place on the campfire grate and cook for about 5-7 minutes on each side until the cheese is melted and the tortillas are crispy.
Serve with salsa and sour cream.
Campfire Chili
Ingredients:
1 lb ground beef or turkey
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 cup diced onions
1 cup diced bell peppers
2 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1 tsp paprika
Salt and pepper to taste
Instructions:
In a large pot or Dutch Oven over the campfire, brown the ground beef or turkey.
Add the onions, bell peppers, and garlic. Cook until softened.
Stir in the chili powder, cumin, paprika, salt, and pepper.
Add the beans and tomatoes (with their juice).
Bring to a boil, then reduce the heat and let simmer for 30 minutes to allow the flavors to meld.
Serve hot with cornbread or over rice.
Campfire Pizza
Ingredients:
4 individual-sized pre-made pizza crusts
1 cup pizza sauce
2 cups shredded mozzarella cheese
Various toppings (pepperoni, bell peppers, onions, mushrooms, olives, etc.)
Foil for wrapping
Instructions:
Lay out the pizza crusts on individual pieces of foil.
Spread pizza sauce over each crust.
Sprinkle with cheese and add desired toppings.
Wrap each pizza in foil, making sure to leave some space for the cheese to melt without sticking to the foil.
Place on the campfire grate and cook for about 10-15 minutes until the cheese is melted and the crust is crispy.
Campfire Corn on the Cob
Ingredients:
6 ears of corn, husks removed
1/2 cup butter, melted
Salt and pepper
Foil for wrapping
Instructions:
Preheat the campfire grate.
Brush each ear of corn with melted butter and season with salt and pepper.
Wrap each ear in foil.
Place on the campfire grate and cook for about 15-20 minutes, turning occasionally, until the corn is tender.
Serve hot with additional butter if desired.
Campfire Apple Crisp
Ingredients:
4 medium apples, peeled, cored, and sliced
1/2 cup brown sugar
1/2 cup rolled oats
1/4 cup all-purpose flour
1/4 cup butter, melted
1 tsp cinnamon
1/4 tsp nutmeg
Foil for wrapping
Instructions:
Preheat the campfire grate.
In a bowl, combine the sliced apples, brown sugar, oats, flour, melted butter, cinnamon, and nutmeg.
Mix well to coat the apples.
Divide the mixture among four pieces of foil and fold to seal tightly.
Place on the campfire grate and cook for about 20-25 minutes, until the apples are tender and the topping is crispy.
Serve warm, optionally with a scoop of vanilla ice cream.
Campfire Nachos
Ingredients:
1 bag tortilla chips
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
1 can (15 oz) black beans, drained and rinsed
1 cup diced tomatoes
1 cup diced onions
1 cup sliced jalapeños (optional)
1 cup sour cream
1 cup salsa
Foil for wrapping
Instructions:
Preheat the campfire grate.
On a large piece of foil, spread out the tortilla chips.
Sprinkle with shredded cheese, black beans, diced tomatoes, onions, and jalapeños if using.
Fold the foil over to cover the nachos completely.
Place on the campfire grate and cook for about 10-15 minutes, until the cheese is melted.
Serve hot with sour cream and salsa.
Campfire S’mores Cones
Ingredients:
8 sugar cones
1 cup mini marshmallows
1 cup chocolate chips
1 cup diced strawberries or banana slices (optional)
Foil for wrapping
Instructions:
Preheat the campfire grate.
Fill each sugar cone with mini marshmallows, chocolate chips, and diced fruit if using.
Wrap each cone in foil.
Place on the campfire grate and cook for about 5-7 minutes, until the marshmallows are melted and gooey.
Carefully unwrap and enjoy.
Campfire Baked Potatoes
Ingredients:
4 large russet potatoes
1/2 cup olive oil
Salt and pepper to taste
Toppings (sour cream, chives, shredded cheese, bacon bits, etc.)
Foil for wrapping
Instructions:
Preheat the campfire grate.
Wash and dry the potatoes.
Rub each potato with olive oil and season with salt and pepper.
Wrap each potato in foil.
Place on the campfire grate and cook for about 45-60 minutes, turning occasionally, until the potatoes are tender.
Carefully unwrap and top with your favorite toppings.
Conclusion
These campfire recipes are not only easy to make but also bring a variety of flavors and experiences to your outdoor cooking. Whether you’re a seasoned camper or a newbie, these dishes will help you enjoy delicious meals under the stars, making your camping trip even more memorable. So pack your ingredients, gather around the fire, and savor the joy of campfire cooking!
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