Camping is a wonderful time with the family and friends, spending time around the fire and making your favorite campfire food is one of best time. I decided to compile a list of 13 simple but super delicious campfire appetizers to inspire parents to go out camping with family and friends.

Having an idea of what we are going to eat before we go camping was important to me so I decided to share this list with you guys. ​This gives you an opportunity to buy the necessary groceries for the recipes.

I hope you, your family and friends will enjoy these campfire appetizers.

Enjoy the list!​

1. Beef Teriyaki

Beef Teriyaki

via: taken from Matt Armendariz book On A Stick

This is a really good recipe taken from Matt's book "on a stick". 


  • 1 flank steak
  • 16 bbq skewers
  • 2 tsp sesame oil
  • salt & pepper
  • Teriyaki Glaze:
  • 1 cup soy sauce
  • 1/2 cup brown sugar
  • 2 Tbsp honey
  • 1 Tbsp mirin
  • 1 Tbsp garlic, minced
  • 1 tsp ginger, minced
  • 1 Tbsp cornstarch
  • 1/4 cup cold water


  1. If you are using bamboo skewers, soak them in water for at least 30 minutes. Start your grill for medium heat (300-350f). In a small sauce pan on the grill, mix together the soy sauce, sugar, honey, mirin, garlic and ginger and simmer for 15 minutes. Stir frequently and keep an eye on your heat. Sugary sweet sauces like this will burn quickly if your temps get away from you.
  2. Stir together the corn starch and water and stir into the teriyaki mixture. Simmer another 5-7 minutes. Remove from heat. Bring the grill heat up to 400f. Slice the steak across the grain in 1/4″ strips like this.
  3. Thread the steak onto the skewers in a weaving fashion. Grill for 2 1/2 minutes then flip.
  4. Grill another 2 1/2 minutes and flip again. Brush the top with some of the teriyaki glaze and cook for 2 more minutes.
  5. Flip, brush with glaze and cook for a final 2 minutes.Remove, sprinkle with sesame seeds and cilantro.
  6. The salty sweet (or is that sweet salty?) taste was exactly what you want for beef teriyaki. This dish is one that Vlad the Impaler would be proud to serve.

2. Campfire Cinnamon Roll-ups

campfire cinnamon roll up

via: almost supermom

If your kids like Cinnamon buns (which is a yes for almost all kids), then they will absolutely like these. 


  • 1 package crescent rolls
  • 1/4 cup sugar
  • 1 tbsp cinnamon
  • Wooden Skewers


  1. Combine cinnamon and sugar in small bowl
  2. Separate crescent rolls and wrap them around the skewer
  3. Roll it in the cinnamon sugar mixture
  4. Cook over campfire for 5 minutes, rotating frequently
  5. Optional - Mix 1/4 cup powdered sugar and 2-3 tbsp water together to make a glaze and drizzle over cooked roll-up


camping hot dogs

via: frugal coupon living

A nice change to the traditional hot dogs.


  • Hot dogs
  • Pillsbury crescent rolls


  1. Place a skewer in the ends of your hot dogs about ¾ the way in.
  2. Open your crescent rolls and wrap one long pre-cut triangle around each hot dog, starting with the flat end of the crescent and ending with the tip of the triangle.
  3. Wrap your crescent wrapped hot dogs loosely in aluminum foil.
  4. Roast over the fire while turning your stick just like you would to cook a hot dog.
  5. Cook for 15-20 minutes.
  6. Serve with a side of ketchup and mustard

4. Campfire Mexican Street Corn

Campfire Mexican Street Corn

via:  saving money camping

If you like corn on a cob, why not give this recipe a try.


  • 6 Ears of Corn
  • 3/4 cup Mayo
  • 2 cups Sour Cream
  • 1/2 cup Fresh Cilantro finely chopped
  • 1 cup Parmesan cheese freshly grated is great, but green can is fine too
  • 2 fresh Limes juiced
  • Chili Powder to taste


  1. Husk the corn, but if you don't have those handy little corn ends with you while you're camping, leave the ends on the corn so you have something to grab them by. Grill the corn over the campfire until it starts to get slightly charred, turning every few minutes to avoid burning it.
  2. While the corn is cooking, mix the mayo, sour cream and cilantro. Take the corn off the fire and generously slather it in the mayo mixture. Let the ears cool for a few minutes, then sprikle with lime juice, generously sprinkle with Parmesan, and then finish off with a it of chili powder.

5. Mini Potato Tornado

Mini Potato Tornado

via:  Tastemade

What a unique way of making a simple potato look so delicious.


  • ¾ cup cornstarch
  • ¼ cup all-purpose flour
  • ½ cup cold water
  • 1 tsp baking powder
  • ½ tsp salt
  • 6 small potatoes
  • Oil for deep frying
  • Assorted toppings (cajun pepper, garlic powder, grated parmesan, dried parsley, cheese sauce)


  1. Make the batter: combine batter ingredients in a shallow dish and set aside.
  2. Heat oil to 375°F. Skewer potatoes and use a knife to spiral cut: hold the knife at an angle and rotate the potato to slice a thin spiral. Stretch the slices along the skewer.
  3. Working with 2 skewers at a time, dip the potatoes in the batter and coat well. Immediately place in the hot oil and fry until fully cooked and crispy.
  4. Once fried, add your desired flavorings and toppings.

6. Campfire Nachos

campfire nachos

via: a pretty life in the suburbs

Nachos are usually something the kids will love.


  • Ground Beef pre-cooked with my homemade taco seasoning (prepare the meat at home ahead of time)
  • Chopped Red & Yellow Peppers 
  • Chopped Fresh Tomatoes 
  • Grated Cheddar Cheese 
  • Tacos


  1. Assemble the nachos in a tin pan.
  2. Cover the nachos with tin foil, and heat over the campfire & serve.
  3. Careful not to burn! Only cook long enough for the cheese to melt!

7. Camping Quesadillas

camping quesadillas

via: cup cake diaries blog

Simple but a good and quick recipe. 


  • 4 medium flour tortillas
  • 2 (8oz) chicken breasts, grilled and sliced
  • 1 jar Tostitos salsa con queso
  • 1 can black beans, rinsed and drained
  • 1 c. shredded Mexican blend cheesetin foil


  1. Spread 1 Tbsp salsa con queso over one side of a tortilla.
  2. Place 1/4 c. chicken on half the tortilla over the salsa con queso. Sprinkle 1/4 c. black beans and about 1/4 c. cheese over the chicken.
  3. Fold other side of tortilla over to cover ingredients. Place on a piece of tin foil large enough to cover the quesadilla. Leave the ends open.
  4. Place the foiled quesadilla on the grate directly over the campfire. Keep over fire to cheese is melted and tortilla is crispy.
  5. Remove from the grate and cut in four pieces. No plates needed because you have the foil!



via: the joys of boys

Another nice recipe with a twist to the original pizza. 


  • Tortillas
  • Pepperoni
  • Pizza Sauce
  • Shredded Cheese
  • Toothpicks
  • Tin Foil


  1. Take your tortilla and wrap it into a cone shape. Make sure there is no hole in the bottom of the cone. Once wrapped, place a toothpick in it to hold it in place.
  2. Trim excess tortilla with scissors or any cutting utensil you have on hand.
  3. In the bottom of your cone, place one or two slices of pepperoni. This will help seal it even further.
  4. Put a layer of shredded cheese. We used mild cheddar but mozzarella would be good too.
  5. Put your sauce on top of the cheese and spread it around the cone if desired.
  6. Put a layer of pepperoni on top of the cheese and sauce.
  7. Put another small layer of cheese to seal all the ingredients in.
  8. Wrap your cone in tinfoil take care not to smash in the top too far.
  9. Place in the fire sitting upright if possible. Cook 5-7 minutes depending on the heat of your fire.
  10. Unwrap and enjoy!

9. Stuffed Pizza Waffles

stuffed pizza waffles

via: my kitchen escapes

If you like waffles, why don't you try these, I'm sure you'll love them. 


  • 1 recipe pizza dough
  • 8 ounces mozzarella cheese, sliced
  • Sliced pepperoni, cut into quarters
  • Marinara sauce for dipping


  1. Preheat your waffle iron. Roll out the pizza dough on a lightly floured surface and cut into equal sized squares, about 3" x 3" but it doesn't have to be exact.
  2. Lay the sliced mozzarella in the center of the dough, being generous with the cheese because some will leak out. Add the pepperoni, then top with another square of pizza dough.
  3. Place on the waffle iron and close the lid, pressing down firmly but do not lock the lid. The lid will raise slightly while the dough cooks, but that is fine. Cook for about 5 minutes, or until the dough is golden brown. Serve with marinara sauce for dipping.

10. Hawaiian Packets

Hawaiian Packets

via: around my family table

The Hawaiian packets can easily be prepared at home and simple loss them over the fire for a quick appetizer.


  • 1 ham steak
  • 1 can of pineapple rings
  • 1 pkg pre-sliced carrots
  • 4 tbls honey
  • tin foil


Pre-Camping Prep

  1. Cut ham steak into 4 equal parts and place in a zip top baggie.
  2. Open can of pineapple and take out 6 rings. Cut 2 in half. Put all 6 slices in a separate zip top baggie.
  3. Pour honey into yet another zip top baggie.
  4.  If you have a large bag of carrots, you can separate out 4 handfuls of carrots into a baggie (I did). Or if you have a small bag, just leave it whole. I bought a large bag so it would last several meals.
  5.  Place all your small baggies into one larger baggie, making sure to squeeze out all the excess air. Label baggie.
  6.  Store in fridge or ice chest until meal time.

Meal Time

1. Start fire or charcoal.

2. Assemble packets.

a. lay out 4 pieces of tinfoil (maybe about 12 inches or so for each one)

b. layer on a handful of carrots, piece of ham, 1 1/2 pineapple rings onto each piece of foil

c. drizzle each with honey

d. fold up foil ensuring it’s completely sealed, I double wrapped mine

3. Place over fire or directly on hot coals for 5 minutes per side.

4. Remove and open carefully; they are really hot.

11. Campfire Vidalias

Campfire Vidalias

via: all recipes

Not for everyone, but if you like onions than these are for you. 


  • 4 Vidalia onions
  • 4 tablespoons butter
  • 4 cloves chopped garlic
  • salt to taste


  1. Peel onions, and cut each one into quarters, keeping onion together. Place one tablespoon of butter and one whole clove of garlic into the center of each one. Double wrap each onion in aluminum foil and drop into the hot coals of your campfire.
  2. Cook for 30 to 40 minutes. Carefully remove them from the coals and tear them open. Season with salt to taste, and eat.

12. Camp Jalapeno Poppers

Camp Jalapeno Poppers

via: living overland

A nice campfire appetizer for anybody that likes their food spicy. 


  • 8 oz Cream Cheese
  • 1/4 cup Cilantro, chopped finely
  • 1/2 tsp Ground Cumin
  • 10 Medium Sized Jalapeño Peppers
  • 1/4 cup Cheddar Cheese, finely grated


  1. The beauty of my camp version of the traditional jalapeño poppers is all of the preparation can be done at home prior to your trip. To start, soften the cream cheese. Place the cream cheese inside a small glass or metal bowl nested within a larger bowl filled with hot water. The heat from the water helps to speed up the softening process.
  2. While the cream cheese is softening, cut off the tops of the jalapeno peppers and remove the seeds. Once the cream cheese is soft, fold in the cilantro and cumin. Place the mixture in appropriately sized plastic zipper bag and cut one of the non-zipper corners to create an opening to squeeze the mixture through.
  3. Squeeze the mixture from the zipper bag into each pepper cavity, stopping 1/4" from the top. Press the shredded cheese into the top of the peppers, leaving a little sticking above the top. Place the peppers in a resealable plastic container and store in the cooler.
  4. At camp, place the poppers on your favorite metal hot dog roasting stick; use your knife to prick one side of the jalapeño to help facilitate this. Place them over the campfire coals. You can tell the poppers are done when the jalapeno skins begin to blister and cream cheese begins to bubble.

13. Honey Balsamic Beer Glazed Shrimp Skewers

Honey Balsamic Beer Glazed Shrimp Skewers

via: the beeroness

I saved the best for last. I'm sure you'll agree if you like shrimp. 


  • ½ cup stout or porter beer
  • ½ cup honey
  • ¼ cup balsamic vinegar
  • 1/2 tsp red chili sauce (such as sriracha)
  • ½ tsp garlic powder
  • ¼ tsp ground ginger
  • 1 lbs raw shrimp, shell and vein removed
  • salt
  • 2 tbs chopped green onions or chives


  1. Preheat grill to medium high.
  2. In a large pot over high heat add the beer, honey, vinegar, chili sauce, garlic powder, and ginger. Bring to a boil. Stirring occasionally, boil until bubbles have mostly subsided and turned glossy and the mixture has thickened, about ten minutes.
  3. Thread the shrimp onto metal or pre-soaked wooden skewers, sprinkle with salt, brush with glaze.
  4. Cook on the grill (or Campfire) until cooked through and glaze has slightly caramelized, about 2 minutes per side. Sprinkle with chopped green onions prior to serving.

I decided to compile this list of super delicious campfire appetizers to inspire happy campers with new and creative appetizer ideas for their next camping trip.

The recipes are simple and perfect for a light to medium sized snack without much hassle to prepare the food.

If you tried any of the selected appetizer recipes, please give us some feedback in the comments section.​​

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