Creative Cooking

7 Campfire Recipes to Try This Summer, Including S'mores Two Ways

While I'm not the most experienced camper (I went last weekend and am still convincing myself that whatever was crawling on my shoulder was not a scorpion), I do enjoy a night or two under the stars. The crackling fire. The darkness of the night. It's all so peaceful.

But perhaps my favorite part of the whole experience? Cooking over the fire.

From a hearty Breakfast Quesadilla to S'mores Two Ways, check out seven easy recipes to savor during your next camping trip:


Campfire Breakfast Quesadillas A spicy way to kick off your morning

Lightly coat sheets of heavy-duty foil with cooking spray and place a flour tortilla into each one. Cook scrambled eggs, bacon or chorizo, and diced potatoes, onions, hot peppers and garlic in a cast iron skillet over the grates. Pile your toppings, along with shredded cheese, onto one side of the tortillas and fold over to form quesadillas. Wrap foil packets tightly and place over the grates to grill. Cook, flipping once, until golden brown and crisp, about five minutes per side.

Serve with a side of salsa and hot sauce.

Morning Pistachio & Raisin Couscous A warming, healthy start to your day

This simple breakfast recipe combines salty pistachios with sweet raisins and a hint of cardamom. All you'll need to do is boil some water, stir in your premixed ingredients and voilà -- breakfast is served.


Grilled Corn w/ Cotija Cheese & Lime Butter The perfect afternoon pick-me-up

Mix softened butter with lime zest, cayenne and salt (this step can be done at home). Chill until ready for use.

Spread butter mixture over cleaned ears of corn and wrap with heavy-duty foil. Place over grates and grill, turning, until charred and done, about 15-20 minutes. Alternatively, you can place the corn directly onto a single layer of hot coals and top with another layer of coals, cooking for 15-20 minutes until done.

Serve sprinkled with cotija cheese.

Barbecue Pork Nachos The ultimate late-night snack

Before you head out, make or pick up store-bought barbecue pulled pork. Freeze and thaw when ready for use. Heat in a foil packet until warmed.

Place a layer of corn tortilla chips into a large aluminum foil cake tin and top with pulled pork, Cheez Whiz or shredded cheese, sliced jalapeños and chopped green onion. Top tightly with foil and place over grates until melted and bubbly, about ten minutes.

Serve with salsa.

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Brooke Viggiano is a contributing writer who is always looking to share Houston's coolest and tastiest happenings with the Houston Press readers.
Contact: Brooke Viggiano