Backpacking Fajitas
Not too spicy chicken, peppers, and onions to eat on rice or tortillas
Equipment
- 1 quart-size resealable bag
Ingredients
- ½ to 1 2.6 oz packet ready to eat chicken
- 2 Tbsp finely diced green or red bell peppers dehydrated
- 1 Tbsp dried minced onion
- 1 tsp fajita or taco seasoning mix
- ¼ c. cheddar cheese freeze-dried or fresh
- ½ c. instant rice
- 2 to 3 Tortillas flour or corn
Instructions
Before You Go
- Place dehydrated peppers, minced onion, seasoning mix, and freeze-dried cheese (and rice, if using) in a quart-size freezer bag. (If you choose to use fresh peppers and/or cheese, simply omit from the freezer bag. Pack in your cooler instead.)
- Pack the spice bag away with the chicken packet and tortillas (if using).
To Prepare
- Boil ¼ c. water (¾ c. water if using rice).
- While water is boiling, add the chicken with its juices to the freezer bag.
- Pour (carefully!) the boiling water into the freezer bag; wrap in a cozy, hat, or other insulator and allow to rest for about 10 minutes or until vegetables are soft and water is mostly absorbed.
- Enjoy on tortillas.
Notes
- The amounts of everything in this recipe can be adjusted to taste. I found both the spice and the peppers to be a little dull – which was fine with me and even more fine with my group.
- 3 Tbsp freeze-dried chicken can be substituted for the packet
- If you’re cooking near a cooler, you can chop the peppers (very finely) ahead of time and use them fresh instead of drying them. Ditto with the cheese.
- If you’d rather have larger chunks of onion, feel free to slice or dice half a medium onion and dehydrate it
