24 Feb 08

Bring a little south of the border to your campsite with these tinfoil packets. Chicken fajitas are a great healthy meal that will bring delight to all of your campers. After trying these once you won’t be able to wait to go camping again. You’ll want to make these at home too. Campfire cooking at it’s finest, how do the other campers live…

These are fantastic and are a favorite in our family. We make them while camping or at home. I even love to take them to work for lunch. Even though the recipe has jalapenos it isn’t hot. The secret is to remove the seeds because that is where the most heat is. Of course if you want it hot leave some seeds.

Prep Time: 30 minutes, plus marinade should sit 1 hour

Cook Time: 30 minutes

Servings: 6


  • 6 – skinless chicken breasts
  • 3 – sweet onions
  • 3 – green peppers
  • 2 – limes
  • 1 – bunch cliantro
  • 2 – jalapenos
  • 2 – cloves garlic
  • 1/4 cup water
  • 1 cup shredded cheese
  • 16 oz. Sour cream
  • 1 dozen flour tortillas


Marinade preparation:

  • In a Blender combine the water, juice from 2 limes, the bunch of cilantro stems and all, a 2 jalapeno peppers chopped and seeded. Blend until pureed.
  • Pour the contents into a 1 gallon freezer bag.
  • Add the chicken breasts and zip shut. Place in the refrigerator for at least an hour.

Packet preparation:

  • Slice the green peppers in two and remove the seeds. Rinse then slice into strips lengthwise.
  • Slice the onion into 1/2 inch rings and cut the rings in half.
  • Remove chicken breast from marinade but do not rinse, just place as is onto tinfoil square.
  • Add green pepper and onion strips on top of chicken.
  • Fold the foil packet.


Outdoors: Place aluminum foil packet on bed of prepare coals turn several times. Should be ready in 30 minutes.
At Home: Preheat oven to 350 degrees. Place packets on a cookie sheet. Bake 30 minutes.

  • When ready to eat, open foil packet and slice the chicken breast.
  • Place chicken, green peppers and onions into a flour tortilla
  • Add cheese and sour cream to taste.
  • Should make to or three fajitas per packet.


  • Leaving jalapeno seeds will add a kick.
  • Guacamole can be added as well.
  • A great addition is to put several whole jalapenos in a tinfoil packet and allow them to roast on the fire for 15 minutes.
  • Spanish rice is a great side dish. I’ll have to add that recipe later.

Step 1[Fajitas]
Step 2[Fajitas]

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