Fajitas

Group Size: 10-12

Ingredients

• Tortillas: 1-2 per person
• Pouch Chicken: 8 pouches
• Green Peppers: 3
• Onions: 1
• Refried Beans: 1 box (all)
• Salsa: 1 jar (all)
• Cheddar Cheese (as desired)
• Cholula Hot Sauce (as desired)

Boil 1 cup water, and then stir in dehydrated refried beans in small pot. On a separate stove, make the minute rice.  Use 1 cup of water for every 1 cup of rice.  Boil water and stir in rice.  Cover, remove from heat, and let sit for 5 minutes or until water is absorbed Drain pouch chicken; cut peppers and onions into strips. Sauté half of the chicken, onions, and peppers in very hot frying pan with Parkay or olive oil. Store the finished mixture in a covered pot to keep warm while you heat the first round of tortillas: fry two tortillas at a time in a small amount of Parkay. Fill tortillas with chicken, veggies, rice, and refried beans, and cover with salsa. As the first group is eating, do a second round of sautéing chicken, onions, and peppers and then frying tortillas in Parkay.

• For vegetarians and vegans:Sauté peppers and onions alone in the first round and store them in a separate pot, then sauté the peppers, onions, and chicken. Let vegetarians and vegans use extra refried beans (there are extra refried beans on vegan trips).
• Alternative: Use BBQ sauce instead of salsa for a tasty BBQ fajita.