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Quick and easy Backpacker's Fajitas

Backpacking Fajitas

Not too spicy chicken, peppers, and onions to eat on rice or tortillas
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 1 person
Course: Backpacking
Cuisine: Mexican
Ingredients Equipment Method Video Notes

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

Equipment

  • 1 quart-size resealable bag

Method
 

Before You Go
  1. 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.)
  2. Pack the spice bag away with the chicken packet and tortillas (if using).
To Prepare
  1. Boil ¼ c. water (¾ c. water if using rice).
  2. While water is boiling, add the chicken with its juices to the freezer bag.
  3. 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.
  4. Enjoy on tortillas.

Notes

  1. 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.
  2. 3 Tbsp freeze-dried chicken can be substituted for the packet
  3. 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.
  4. If you’d rather have larger chunks of onion, feel free to slice or dice half a medium onion and dehydrate it