2022 been the summer of camping, hiking & backpacking…all of which I love! One of the best parts of being in the outdoors is enjoying a hot meal at the end of the day. When prepping for outdoor cooking, I take two different routes:
- Dutch oven meals for more laid-back sit-around-the-campfire trips (here’s my Chicken Goulash with Biscuit Dumpling recipe!)
- Quick, easy pull-together meals for trips where the activities are the focus
This last weekend was the later. We focused on multiple longer hikes & I knew that by supper time I’d be tired & hungry with minimal energy available for cooking. So, what did I do? I threw a protein, some veggies & a carb into the cooler. And voila! Here’s my easy camping (or weeknight dinner) meal! Serves 2 hungry people!
Ingredients
- 1 lb chorizo (or your fav sausage), cut into bite-size pieces
- Olive oil
- 1/2 c onions, chopped
- 1/3 c green bell pepper, chopped
- 2 garlic gloves, chopped
- 1/2 med potato, chopped
- Salt & Pepper
- 1/2 c cotija cheese, crumbled (could also use feta or shredded pepper jack or cheddar)
- 2 flour tortillas
NOTES:
- For easy cooking at camp, I prep all my ingredients ahead of time. Things like onions, peppers, garlic & salt & pepper can all be put into 1 Ziplock bag. Chopped chorizo goes into its own Ziplock bag. Crumbled or shredded cheese goes into another Ziplock bag.
- To keep cut potatoes from browning (due to oxidation), put cubed potatoes into a Tupperware & cover completely with water (here are 2 additional methods to prevent oxidation). Drain off water before cooking.