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Feisty Fajitas from the Klamath
Recipe By : Troop 237 Dutch Oven Recipes
Spicy Sausage Links (75-100 grams -- per two persons)
1 Pound Chicken Tenders (or Breast Strips) -- 6 oz per person
2 Large Onions, peeled and sliced finely
2 each Green Pepper, cored and sliced finely
1 Package Fajitas seasoning
1 Teaspoon Salt
2 Flour Tortillas per person
11 ounces jar Salsa
3 Tablespoons Cooking oil or margarine
2 16 ounces cans Refried Beans or
2 Boxes Mexican Rice (2-3 boxes of Rice A Roni -- Red Beans & Rice)
Prepared (not in Dutch oven) according to -- directions.
Slice the sausages into 1/4 inch rounds. Cut the larger chicken tenders lengthwise in half - they cook faster. Peel and slice the onions. Core and slice the pepper. Oil the oven, bottom and sides with oil or margarine. Dump everything in, including the fajitas mix, following instructions on the package. But leave out the tortillas and the salsa. Stir.
Place oven over 5 or 6 hot coals, well spaced. Put about 25 on top. Check in 20 minutes. Remove from bottom coals if bottom of oven is burning. Finished when chicken is cooked - probably about 30 minutes.
While the frajitas are cooking, in a separate pot prepare the refried beans and/or Mexican rice according to directions.
Hint: If you are warming canned refried beans, do so by the "double boiler" method. Open the top of each can but do not empty the contents. Instead put each can in a larger pot (from the Troop cook Kit), fill each pot with water up to about 1 inch below the top of the bean can. Now boil each pot on a stove until the beans are hot. (This process saves heating the beans directly in the pot, which inevitably ends up with a burned bottom.)
Serving: Serve up frajitas into tortillas, adding salsa as desired. Serve refried beans or Mexican rice.
Phil Haws
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