Ingredients

• 1 cup Freeze Dried Chicken Slices
• 1 Tablespoon Chicken Bouillon
• 1 cup water
• 1 medium onion sliced into strips OR 1 cup Freeze Dried onion slices
• 1/2 large red pepper sliced into strips OR ½ cup Freeze Dried Red Peppers
• 1/2 large green pepper sliced into strips OR ½ cup Freeze Dried Green Peppers
• 1-2 Tablespoons Fajita Seasoning (see below for my homemade combination)
• 1/4 cup lime juice
• 2 Tablespoons vegetable oil - your choice
• 6-10 small tortillas
• optional Freeze Dried Green Beans
• optional Freeze Dried Asparagus
• optional toppings shredded lettuce, salsa, sour cream, guacamole, chopped cilantro

Directions

1. Cover chicken slices with chicken bouillon and water. Set aside for about 20 minutes.
2. While chicken is refreshing, slice onion and peppers. If you’re using Freeze Dried vegetables, measure into bowls to have them ready. Once you start grilling, everything will be cooking fast; no time to start looking for anything. You’ll be finished within minutes (depending on if you’re using fresh or freeze dried) so make sure everything else is ready!
3. Table set? Tortillas softened and on the table? Chicken is fully refreshed and tender? Okay. GO!
4. Heat oil in skillet on medium HIGH.
5. Add fresh onion and saute - stirring constantly till tender. If using freeze dried onion, cook only long enough to toast and become aromatic.
6. Add chicken slices with remaining water. Stir constantly to prevent scorching.
7. Add fajita seasoning beginning with 1 Tablespoon. Stir to coat evenly.
8. Add peppers, and continue stirring to grill and coat with seasoning.
9. Add lime juice, continue stirring.
10. Taste a small piece of chicken for seasoning. If desired, add another tablespoon fajita seasoning and stir well to combine.
11. Remove from heat and serve immediately.
12. ENJOY!
13. Serving suggestions:
14. In nice soft tortillas with shredded lettuce, sour cream & guacamole or salsa & sour cream.
15. Make it into a fajita bowl with quinoa or rice.
16. Add more liquid to make IT saucy and serve over rice.
17. *tip: homemade Fajita Seasoning - 1 + 1/2 T chili powder, 1 t cumin, 1 T smoked paprika, 1 T garlic powder, 1 T onion powder, 1 T sugar, 1 t salt, 1 t black pepper, 1/2 t cayenne. Mix all together and store in small glass jar.
18. *hint: when I slice an onion, I soak the slices in cold water till I’m ready to use them. This removes the pungent harshness from the onion and I like it much better.
19. *hint: I like to add more vegetables to almost everything I make. I will often add our FD Green Beans and FD Asparagus if I have them handy. They’re the shape I want for fajita filling and both refresh very quickly. They’re the perfect choice. If you add more vegetables, be prepared to add a little more water if necessary; maybe some more lime juice and maybe some more seasoning. Depends what you’re adding and how much.