5-Ingredient Camping Recipes

Nothing's better after a day outdoors than a delicious meal that can be pulled together quickly and easily over an open fire. These dishes all require five ingredients or less (not including some staples such as salt, pepper and cooking oil or butter) and minimal tools — in most cases a pot or pan, a bowl and one or two utensils — allowing you to pack light but still enjoy a fun and tasty meal around the fire. For some of these camping recipes, you’ll need to cover your pot to get things simmering; if you don’t have a lid, use a tin plate, foil or anything else that’s heatproof to create a tight seal on the pot.

We used a metal grill grate over a log fire in a firepit to make these recipes. Build your fire to create heat sources of varying intensity — high, medium and low — so you can control the heat under your pot by moving it around. As a general guideline, for low heat, set a pot over logs that are mostly ash with flickering flames. Medium heat will be an active fire several inches under the pot. With high heat, there will be flames licking the bottom of the pot. Use cast-iron or another heavy-duty material and avoid plastic handles as the flames could melt plastic.

Smoky Campfire Queso

Combine 8 ounces cubed processed cheese (such as Velveeta), one 10-ounce can diced tomatoes and green chiles (such as Ro-Tel), 1/4 cup chopped pickled jalapeños and 1 teaspoon smoked paprika in a medium pot over medium heat. Cook, stirring with a wooden spoon and moving the pot around as needed to keep the bottom from burning, until the cheese is melted and the queso is smooth, about 5 minutes. Serve straight out of the pot with tortilla chips or your favorite dippers. Serves 4

Heat a medium pot of salted water, covered, over high heat until steaming. Add 8 ounces thin rice noodles (not vermicelli) and let sit off heat, uncovered, until al dente, 8 to 10 minutes, depending on the water temperature and noodle thickness.

Meanwhile, whisk 1/2 cup powdered peanut butter with 1/4 cup warm water (you can use some of the noodle cooking water) in a bowl until smooth. Whisk in 2 tablespoons soy sauce, 2 tablespoons honey and 2 tablespoons rice vinegar or lime juice (either works to add some acid to balance the creaminess of the peanut butter).

Drain the noodles or remove with tongs to the bowl with the sauce and toss well. Let sit for a few minutes so the noodles absorb some of the sauce; toss again and serve. These are great as is, but you can also top them with your favorite protein, some sliced fresh vegetables or just a drizzle of sriracha. Serves 4

Melt 1 tablespoon unsalted butter over medium heat in an 8-inch skillet. Sprinkle in 1 cup granola (we used maple cranberry; use your favorite as long as it doesn’t contain anything that will melt, like chocolate chips). Cook and toss with a spoon until the granola is lightly toasted, 3 to 4 minutes. Remove to a bowl.

Peel and slice 1 pound apples into 1/2-inch-thick pieces. Set the skillet back over medium heat and melt 3 tablespoons unsalted butter. Add the apples and a pinch of kosher salt and cook, tossing occasionally, until the apples begin to wilt, 6 to 8 minutes. Add 1/4 cup brown sugar, 2 tablespoons water and 1 teaspoon apple pie spice. Toss to evenly coat the apples, then move the skillet to low heat. Bring to a simmer, cover and cook, peeking occasionally to make sure the heat is consistent, until the apples are almost tender, about 5 minutes more. Uncover and sprinkle with the granola. Cover and cook over low until the edges are golden and bubbly and the granola has formed a crisp crust, 5 to 10 minutes more, depending on the heat of your fire. Serves 4

Heat 2 tablespoons olive oil in a large cast-iron or other heavy skillet over medium heat. Cube 1 pound Yukon gold potatoes (no need to peel!), add to the skillet and season with 1 teaspoon kosher salt and several grinds of pepper. Cook, tossing and moving the skillet as needed to keep the potatoes sizzling but not burning, until the potatoes start to brown, 5 to 7 minutes.

Chop 1 bell pepper and 1 onion and add to the skillet with 1 tablespoon olive oil. Cook and stir until the onion and pepper begin to wilt, 4 to 5 minutes. Crumble in 8 ounces soy chorizo (or substitute 8 ounces chopped precooked sausage, such as andouille). Season with 2 teaspoons chili powder and 1/2 teaspoon kosher salt. Cook and stir until everything is crispy and golden, 4 to 5 minutes more. A fried egg on top is a great addition. Serves 4

Slice 1 medium onion into thick rings and brush with olive oil. Season with salt and pepper. Grill the onions on the grate over medium heat until charred and crisp-tender, 6 to 8 minutes. Remove and separate into rings.

Mash one 16-ounce can refried beans with 1/3 cup salsa. Warm 4 large flour tortillas on the grate, a little less than 30 seconds per side. Brush both sides with butter or olive oil. Put each tortilla on a sheet of foil. Divide the beans and onions among the tortillas, spreading them in the center. Sprinkle each with about 1/4 cup shredded Cheddar. Fold in the sides, roll up into burritos and wrap each in the foil sheet.

Set the burritos on the grate over medium heat and grill, turning every minute or so, until the tortillas are golden brown (peek in and check one), 5 to 8 minutes. Unwrap carefully and serve with more salsa. You can also add other cooked vegetables or chopped protein of your choice when rolling these up. Serves 4