Food, Recipes

Come With an Appetite: Stephens' Fiesta Camp Chicken Fajitas

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Bell peppers.  Mmmmm.

Eat them like an apple, duh, or slice 'em, dice 'em, chop 'em, leave 'em whole . . . but definitely use them in your camp fajitas.

Not much is healthier than chicken fajitas.  Bell peppers contain truck loads of Vitamin C, especially the red and yellow, and plenty of Vitamin B6.  With cubed chicken, or canned chicken meat for ease and cleanliness, you'll add a big dose of protein for recharging after a big day of outdoor adventure.

Serves 3 to 4 hungry souls:


  • (2) chicken breast halves, cubed or (2) 9 oz ez-open Swanson Canned Chicken Breast meat
  • (1) Green bell pepper, sliced
  • (1) Yellow bell pepper, sliced
  • (1) Red bell pepper, sliced
  • 1/2 Red onion, diced
  • (optional) (2) fresh jalepeños, finely chopped
  • (12) flour tortillas
  • (1) Pack of dry fajita seasoning (such as Mccormick's)


  1. If using fresh chicken, have it marinating in the fajita seasoning for a few hours prior to cooking
  2. In a medium pot, cook the marinated chicken over low to medium heat
  3. Add the vegetables once the chicken is cooked through
  4. Let it all cook for a few minutes
  5. Serve 'em up on tortillas, and wash 'em down with yummy margaritas

Short Cuts and Alternates

To minimize the effort in camp, you can cheat a bit (who's looking?) by doing one or more of the following:

  • Defintely cube the fresh chicken at home and keep it in a doubled ziplock bag along with the fajita seasoning
  • Or use Swanson canned chicken
  • Have your veggies cut at home as well
  • Try whole wheat tortillas or corn tortillas for a healthier option
  • Tempting as it may be, avoid adding cheese.  All that saturated fat is looking to clog your arteries anyway.  You can have cheese on your pizza when you get home.


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