Gourmet Camping Recipe: Chili Lime Chicken Sandwiches with Mango Salsa and Roasted Poblano Peppers

There’s a lot more available than hot dogs and marshmallows when planning your camping meals.  I went on a scout camp out this weekend and decided to show the boys some very easy and delicious recipes that work great with limited kitchen/cooking supplies, like French Toast with Nutella, Strawberries, and Bananas, and this delicious chicken sandwich.

Chili Lime Chicken Sandwiches with Mango Salsa and Roasted Poblano Peppers Recipe

Chili Lime Chicken Sandwich with Mango Salsa and Roasted Pablano Pepper

Chili Lime Chicken Sandwich with Mango Salsa and Roasted Pablano Pepper

The boys went crazy for this dish.  They absolutely loved it and never dreamed of eating something like it on a campout.  It was really fun teaching them the different steps and techniques.  A couple even asked for the recipe so they could go home and cook it for their families.

For the Roasted Poblanos:

  • 2 poblano peppers
  • vegetable oil to coat

Coat the peppers with oil, then place on a grill rack over the campfire (just coals, no or very low flame), until black all over.  Cover with towel or place in bag for 10 minutes to allow to steam.  Remove blackened skin by rubbing with a paper towel.  Remove stems and seeds and set aside.

For the Chicken:

  • 8 chicken breasts, skin and bones removed
  • 1/2 lime
  • Salt and Pepper to taste
  • Garlic powder to taste
  • Cumin powder to taste
  • Chili powder to taste

Grill over campfire, seasoning both sides with the seasonings and lime juice, until cooked.

Grill Chicken Over Campfire

Grill Chicken Over Campfire

For the Mango Salsa:

  • 1 mango, seeded, peeled, and diced
  • 1 red bell pepper, stem and seeds removed, diced
  • 1/2 onion, diced
  • 1/2 lime, juiced
  • half a bunch of cilantro, chopped
  • 1/4 teaspoon ground cumin
  • salt and pepper to taste, roughly 1/4 teaspoon each
  • 1 jalapeno, seeds removed, finely diced (optional)

Mix all ingredients together in a bowl and set aside.

To assemble sandwiches:

Slice roasted poblanos into quarters and place one quarter on a piece of bread with a chicken breast.  Top with mango salsa.  Add lettuce and mayonnaise to another slice of bread if you’d like and assemble.

Recipes by Jothan Yeager, July 2011

 

The Bald Gourmet is a seeker of delicious food, and creates wonderful dishes no matter where he is, including while camping in the middle of the forest in the mountains.

 

Gourmet Camping Recipe: Chili Lime Chiken Sandwiches with Mango Salsa and Roasted Poblano Peppers
 
Prep time

Cook time

Total time

 

There’s a lot more available than hot dogs and marshmallows when planning your camping meals.  I went on a scout camp out this weekend and decided to show the boys some very easy and delicious recipes that work great with limited kitchen/cooking supplies. The boys went crazy for this dish.  They absolutely loved it and never dreamed of eating something like it on a camp out.  It was really fun teaching them the different steps and techniques.  A couple even asked for the recipe so they could go home and cook it for their families.
Author:
Recipe type: Main Course, Sandwiches
Cuisine: Camping
Servings: 8

Ingredients
  • 2 poblano peppers
  • Vegetable oil to coat
  • 8 chicken breasts, skin and bones removed
  • ½ lime
  • Salt and Pepper to taste
  • Garlic powder to taste
  • Cumin powder to taste
  • Chili powder to taste
  • 1 mango, seeded, peeled, and diced
  • 1 red bell pepper, stem and seeds removed, diced
  • ½ onion, diced
  • ½ lime, juiced
  • half a bunch of cilantro, chopped
  • ¼ teaspoon ground cumin
  • salt and pepper to taste, roughly ¼ teaspoon each
  • 1 jalapeno, seeds removed, finely diced (optional)

Instructions
  1. For the Roasted Poblanos: Coat the peppers with oil, then place on a grill rack over the campfire (just coals, no or very low flame), until black all over. Cover with towel or place in bag for 10 minutes to allow to steam.
  2. Remove blackened skin by rubbing with a paper towel.
  3. Remove stems and seeds and set aside.
  4. For the Chicken: Seasoning both sides of chicken with salt, pepper, garlic powder, cumin powder, chili powder, and lime juice to taste.
  5. Grill chicken over campfire until cooked, about 10 minutes per side.
  6. For the Mango Salsa: Mix remaining ingredients together in a bowl and set aside.
  7. To assemble sandwiches: Slice roasted poblanos into quarters and place one quarter on a piece of bread with a chicken breast.
  8. Top with mango salsa.
  9. Add lettuce and mayonnaise to another slice of bread and assemble.

4 Comments + Add Comment

  • Nice! What other fruits do you suggest for this dish?

    • Raspberries and blueberries go great with Nutella as well. If you’re camping in the north during huckleberry season, they are especially delicious!

  • Can we go camping with you?

  • Yumm! I think my boyfriend would go crazy if I ever cooked for him like this when we go camping! Looks delish.

I love hearing from my readers, so please go ahead and leave a comment!

Rate this recipe:  


Welcome!

The Bald Gourmet Mug

I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.