Recipes by Chef T. Porter Montgomery of the Exchange Culinary Group.

Photography by Jeremy Rodgers

Going camping does not mean you have to sacrifice a good meal for roasted weenies and s’mores; there are so many surprisingly easy options that turn out to be pretty amazing too. The only hardware you will need is a pot of boiling water with a lid, and Ziploc baggies. Here are a few samples to get you started:

Camp-pot Omelets

camp eggs


1 1/2 tablespoons finely diced red onion

1 1/2 tablespoons diced bell pepper

1 tablespoon sliced green onion

2 thinly sliced mushrooms

3 tablespoons grated Cheddar

1/2 tablespoon butter, quartered

3 eggs (beaten)

salt and pepper to taste

How you’re going to do it:

Simply bring a pot of water to a rolling boil, and add all your ingredients into a sandwich sized Ziploc baggie. Roll it up to get all the air out, and then seal the baggie. Unroll and place the baggie in the pot of water in such a way that when you put the lid on the sealed end of the bag becomes secured at the top of the pot, out of the water.

Depending on the size of the pot, temperature of the water, etc. the cooking time may vary anywhere between five and 15 minutes, but keeping a lid on the water will help this greatly. The omelets will have fluffed up, and they’ll be firm to the touch when finished. One of the great things is that these can be can be prepared ahead of time, and kept rolled up with all your ingredients already in the bag, ready to cook. Minus the eggs and the salt, of course, those need to be added just before cooking.Camp-pot Omelets

Epicurious Hobo Fajitas

camp fajitas


2 boneless chicken breasts

1/2 red onion

1 bell pepper

4-5 cloves of garlic

1/4 bunch of cilantro (roughly 4 or 5 tablespoons when chopped)

2 teaspoons cumin

6 oz. reposado Tequila

1 medium sized lime

package of 8-9” flour tortillas

How you’re going to do it:

Thinly slice your chicken breast, onion, garlic, bell pepper, cilantro, cumin, and place everything in a gallon sized Ziploc baggie with three shots of tequila and the zest and juice of one lime. Once everything is in the bag and sealed, shake it like it a Polaroid picture –or a baby, or whatever it is the kids are shaking these days– to mix everything together. You can now let this marinate anywhere from two hours to a couple days in the cooler. When you get ready to cook your meal, make two or three double walled heavy duty aluminum foil hobo packs. If you are not already aware of how to make these guys, allow me to illuminate your entire camping world. All you do place about a large fist sized amount of the contents of your Ziploc-bag-o-fajita-goodness into the middle of a sheet of heavy duty foil, take the left and right edges of the foil, and pull them up to meet in the middle, roll or fold them together to create your top seam; now take the two unsealed ends and roll or fold them back towards the center until you have a nice tight package. Crimp the edges of the foil and repeat the process one more time, but make sure your seam from the first package is face down when placing it on the second sheet of foil; then you can create the second wall of your hobopack. These little packets of love, can now be cooked on a grill, or surrounded by hot coals. Cook the packs for approximately 10 minutes then flip your pack over for an additional 5 minutes. It should be noted that if your packets were constructed correctly there should be little to no loss of juices when you flip them over to finish cooking.

Dessert Taquitos

camp dessert


Four 8-9” flour tortillas

1 cup semisweet, or milk chocolate chips

1 cup fresh Berries

2 Tablespoons melted butter

2 teaspoons sugar

1/2 teaspoon ground cinnamon

Keeping with the tortilla theme, here is a dessert you can do with any extra tortillas you have left over, after all, the fewer things you have to pack in and out, the better, right?

 Note: This is also a recipe that kids will enjoy helping you create!

How you’re going to do it:

At home, mix sugar and cinnamon and store in a Ziploc baggie. Also, it helps if you put a rough chop on your chocolate chips beforehand and bag them up next to the cinnamon sugar. At the campsite, stack the tortillas and wrap in a piece of foil; grill over indirect (med-low) heat, turning once, for about five minutes, or until they are warm and pliable. Sprinkle 1/4 cup of each the chocolate chips and fruit, (I used blueberries, raspberries or sliced strawberries) in the center of each tortilla; fold in the sides and roll up, like a typical burrito. Brush rolls with half of the melted butter. Grill burritos over indirect (med-low) heat, turning once, for about three minutes, until they start to show grill marks and the chocolate chips are melted. Conversely, if you do not have a grill you would feel okay with putting these dessert tortillas on, wrap them in foil, and cook them either on the grill, or in the coals until they are slightly crispy. Remove from heat and brush with remaining butter, then sprinkle with stored sugar and cinnamon mixture, and serve while they are still warm.