Top 5 Foil Packet Recipes for Campfire Cooking

Top 5 Foil Packet Recipes for Campfire Cooking

When you’re going camping part of the thrill is abandoning modern technology and spending time in a great wilderness. Still, you have to eat! Cooking over a campfire is very different from cooking in an oven or a stove because it can be difficult to regulate temperature and you probably have a limited number of cooking utensils to choose from. One of the simplest ways to prepare a meal over the campfire is to combine your ingredients in a foil packet and just let them sit on the coals until they are ready.

If you want to try some foil packet cooking on your next camping trip, give one of these top five recipes a go:

Lemon Pesto Fish Fillets

Servings: 8
Ingredients: 

• Olive oil, as needed
• 8 (4- to 6-ounce) boneless fish fillets
• ½ cup jarred basil pesto
• Salt and pepper to taste
• 1 to 2 limes, sliced thin
• 1 to 2 tomatoes, sliced thin

Instructions: 

1. Preheat a grill top over your campfire then cut out eight 8-by-10-inch square pieces of foil.
2. Drizzle a teaspoon or two of oil in the middle of each foil piece.
3. Place one fish fillet in the middle of each piece of foil and spread 1 tablespoon pesto over it.
4. Season with salt and pepper then top with slices of lime and tomato.
5. Fold up your foil packets and place them on the grill.
6. Cook for 10 minutes or until the fillets are just cooked through. Serve hot.

Sweet Potato Tacos

Servings: 6 to 8
Ingredients:

• Olive oil, as needed
• 3 medium sweet potatoes, peeled and chopped
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• 1 cup diced yellow onion
• 1 cup diced green peppers
• ½ lbs. cooked taco meat (beef or turkey)
• 1 ½ cups shredded cheddar cheese

Instructions: 

1. Preheat a grill top over your campfire then cut out six to eight 8-by-10-inch square pieces of foil.
2. Drizzle a teaspoon or two of oil in the middle of each foil piece.
3. Place one cup of diced sweet potato in the middle of each foil piece and top with 1 teaspoon of butter
4. Season with salt and pepper to taste then sprinkle with chopped veggies.
5. Divide the taco meat among the packets and sprinkle with cheese.
6. Fold up your foil packets and place them on the grill.
7. Cook for 15 to 20 minutes or until the sweet potatoes are tender.
8. Serve hot topped with sour cream and salsa.

Southwest-Style Chicken 

Servings: 8
Ingredients:

• 2 (15-ounce) cans black beans, rinsed and drained
• 3 cups frozen corn kernels, thawed
• 2 (10-ounce) cans diced tomatoes with chiles, drained
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 8 boneless skinless chicken breasts
• 1 cup shredded Mexican-style cheese

Instructions:

1. Preheat a grill top over your campfire then cut out eight large rectangular pieces of foil.
2. Combine the beans, corn, and tomatoes in a bowl then season with cumin, salt and pepper.
3. Place one chicken breast in the middle of each piece of foil.
4. Spoon some of the bean mixture over each chicken breast.
5. Fold up the packets and place them on the grill for 15 to 20 minutes.
6. Once the chicken is cooked, open the packets and sprinkle with cheese.
7. Fold up your foil packets and let them sit for 2 to 3 minutes until the cheese is melted.

Hearty Sausage and Egg Breakfast

Servings: 6
Ingredients:

• 6 (10-inch) flour tortillas
• 10 ounces sliced mushrooms
• 1 medium yellow onion, sliced
• 1 (15-ounce) can black beans, rinsed and drained
• 1 ½ cups frozen corn, thawed
• 1 ½ cups shredded cheddar cheese

Instructions:

1. Preheat a grill top over your campfire then cut out six large rectangular pieces of foil.
2. Place on quesadilla in the middle of each piece of foil.
3. Pile on your sliced mushrooms, sliced onions, beans, corn and cheese.
4. Fold in the sides of the quesadilla then fold up the foil around it into a packet.
5. Place the packets on the grill and cook for 5 to 10 minutes until the filling is hot.

Cheesy Mushroom Quesadillas

Servings: 4
Ingredients:

• 12 breakfast sausage links
• 1 to 2 cups frozen hash browns
• 1 medium yellow onion, chopped
• 1 medium red pepper, cored and chopped
• 4 to 8 eggs
• Salt and pepper to taste

Instructions:

1. Preheat a grill top over your campfire then cut out eight large rectangular pieces of foil.
2. Place three sausage links in the middle of each piece of foil.
3. Sprinkle on the frozen hash browns, onions, and peppers.
4. Crack an egg or two into each packet and season with salt and pepper to taste.
5. Fold up your foil packets and place them on the grill.
6. Cook for 15 to 20 minutes or until the eggs are cooked through and the veggies tender.

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