spring camping recipe

This spring camping recipe is an easy way to feed your crew at the campground. Just prepare a few ingredients before heading out for your weekend away and you’ll love how easy it is to make this campfire recipe that your family will love. Get the full recipe below.

Ingredients:

Recipe adapted from one on farmersalmanac.com

1 lb. skirt steak
1 red red bell pepper
1-2 jalapeno peppers
1 onion
1 teaspoon cumin
1/4 cup fresh lime juice
2 tablespoons olive oil
4 cloves garlic, minced salt to taste bunch cilantro, chopped
1 avocado chopped
4 10 -inch flour tortillas sour cream, shredded cheese if desired aluminum foil

Instructions:

Make Marinade Ahead of Time:

Combine lime juice, olive oil, garlic, cumin, and salt to taste in a zip-top bag.
Thinly slice your choice of meat into strips and add to the bag.
Refrigerator for at least an hour before placing in a cooler to take with you to the campground.
While the meat marinates, wash and dry all produce.
Thinly slice the onion and peppers, and chop the jalapeño peppers.
Add to a separate contain from the meat and place in the cooler.

At the Campground:

When you’re ready to start dinner, build a nice fire or heat your grill to a medium heat.
Cut four smallish sheets of aluminum foil for individual portions and divide the vegetables and meat among the sheets.
Fold the packets up so that the ends meet and seal, being sure to create a tight seal to avoid moisture leaking. You can even wrap the packets in additional layers of foil to help with this.
Place the packets on the grill or grill rack over the campfire and cook for around 10 minutes.
Turn, and cook an additional 10 minutes until chicken reaches an internal temp of 165 or steak is cooked to desired doneness and veggies are just cooked.
Using heavy duty heat-resistant gloves or tongs, remove the packets from the grill and serve hot!
You’ll want to pair these packets with lightly steamed tortillas, sour cream, Pico de Gallo, cheese, and guacamole.
Enjoy!