Campfire Bacon-Wrapped Jalapeño Poppers. Photos: Chris Emeott
Some foods just taste better cooked over an outdoor flame.
Let’s be clear; we will always support s’mores as the bonfire foodie champ. No doubt. No question. No argument. But, as Minnesotans, we appreciate making the most of our time outdoors, and that includes during gatherings around a bonfire at home, the lake or a campsite. Can we agree that we need more than chocolate, graham crackers and marshmallows to share around a cozy, outdoor fire?
When thinking about sharing some bonfire-friendly recipes, we had some parameters: Was the recipe somewhat easy to assemble outside with only flames and moonlight offering illumination? Did the fun factor hit most age groups? And would the recipe keep everyone in their seats, sharing stories (spooky and otherwise!), cracking wise and spending precious time with family and friends? After all, outdoor living is one of the best ways to spend time together in the Bold North.
Campfire Nachos
We turned to our resident camper and outdoor living enthusiast Brittni Dye, our production director. At all times of year, she and her family can be found living their best nature-based lives, gathered around a campfire with good friends and good food.
Campfire Bacon-Wrapped Jalapeño Poppers
These poppers are great for a group sitting around the campfire because they’re easy and fun to assemble, and they don’t require silverware to eat! Tips: Use a grill grate, and it helps to throw in a few pieces of charcoal to maintain the heat. Let the charcoal sit off to the side of the main fire for about 10 minutes before starting to grill the poppers.
- toothpicks (Soak in water if using wooden toothpicks.)
- 4 oz. cream cheese
- ½ cup cheese, shredded (I use American, cheddar or Monterey Jack cheese.)
- 8–10 jalapeños
- 4–5 slices of bacon, halved
Mix the cream cheese and cheese. Remove the tops of the jalapeños, cut them in half lengthwise, and discard the seeds, using a spoon. Spoon the filling into the jalapeño halves, trying not to overfill them. Wrap a half of a slice of bacon around the filled jalapeño, and secure with a toothpick. Place the jalapeño halves, cheese side down, on the grill grate for 7 minutes; flip them over for another 7 minutes or until the bacon is crispy to your liking.
Campfire Dessert Cones
Kids and adults love this campfire dessert. A level up from s’mores, these goodies are still a handheld campfire treat but have the capacity to hold more delicious ingredients. Tip: Use a grill grate.
- waffle cones
- mini marshmallows
- fresh fruit (Bananas, blueberries, raspberries and strawberries work well.)
- chocolate (I use chocolate or white chips and peanut butter cup candy, but offering a full self-serve candy bar ramps up the fun.)
- aluminum foil
Simply fill each waffle cone with a variety of ingredient combinations, or have guests make their own cone. Fully wrap in aluminum foil. Place on the grate; cook for about 4 minutes. Unwrap, and eat.
Campfire Nachos
Put your cast iron skillet to good use over the campfire with these cheesy nachos, which are great for a crowd. We give added bonus points for being a vegetarian option that you can eat right out of the skillet—
no extra plates! Tip: Use a grill grate.
- vegetable or canola oil, to prep the skillet
- tortilla chips
- 15 oz. black beans, rinsed and drained
- 1 can of diced tomatoes and green chilies, drained
- Mexican cheese blend, shredded
- 1 large avocado, cubed
- cilantro, chopped (optional)
- lettuce, shredded (optional)
- lime, quartered (optional)
- sour cream (optional)
- aluminum foil
Oil the cast iron skillet to prevent sticking. Layer ingredients, starting with the tortilla chips, followed by beans, tomatoes/chilies, cheese and avocado. Repeat layers. Loosely cover the skillet with aluminum foil; place it on the grill grate. Let the nachos warm up for 5 minutes or until the cheese melts. Remove from the campfire; top with optional toppings.
Warm Up by the Fire
Not all recipes have to be completely made on the fire itself. A bonfire is an easy and fun way to reheat items already made in your kitchen.
When squash season arrives, this is one of my favorite go-to soups. Butternut squash has a naturally silky texture that makes every spoonful feel rich and creamy even though there’s no cream at all. It’s just the smooth, buttery quality of the squash when it’s cooked perfectly. This is comfort food at its best—hearty, satisfying and perfect for cool nights. I love serving it by a campfire, with a generous bowl that fills you up. —Daniel Green, Noteworthy Taste columnist
Simple Butternut Squash Soup
- 1 Tbsp. olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, mixed
- 1 tsp. fresh ginger, grated (optional)
- 3 cups butternut squash, peeled and cubed
- ½ tsp. ground cumin
- salt and pepper, to taste
- 3 cups low-sodium vegetable broth
- 1 Tbsp. lemon or lime juice
- basil leaves, torn (optional)
- 1 dash chili oil (optional)
In a large pot, heat olive oil over medium heat. Add chopped onion; sauté for 3–4 minutes until softened. Add garlic and ginger, and cook for another minute. Add butternut squash, cumin, salt and pepper. Stir well. Pour in vegetable broth, and bring to a boil. Reduce heat and simmer for 20–25 minutes until the squash is tender. Blend the soup, using an immersion blender. Stir in lemon or lime juice. Taste and adjust seasoning as needed. To reheat on a bonfire, transfer the cooled soup into a heat-safe pot with a lid (cast iron or enamel-coated). Place it over hot coals or at the edge of the flame—not directly in the fire. Stir occasionally as it reheats gently. To add a flavor boost, add a few torn basil leaves or a dash of chili oil before serving to deepen the flavor and add a warming note.
