Ingredients: (serves 1-2)

• Olive Oil (at least 2 tbsp)

• 3 Chicken Breast Mini Fillets

• 1 Steak (I like to use rib-eye or skirt)

• 1 onion

• 1 avocado

• 1 lime

• 1/2 green bell pepper

• 1/2 red bell pepper

• 1/2 yellow bell pepper

• small amount of coriander/cilantro for topping the meat

• 1/2 cup shredded cheese

• 1/4 cup sour cream

• 3-4 medium sized flour tortillas

• Hot sauce of your choice

Chipotle Fajita Seasoning (you can also just easily buy a premade mix at the store 😉 but it can be fun to make your own seasonings at home)

• 1.5 Tbsp of chipotle chili powder

• 1 Tbsp Cumin

• 1 Tbsp Sweet Smoked Paprika

• 1/4 -1/2 tsp cayenne powder (depends on how spice you like it)

• 1 tsp smoked salts

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp mexican oregano

• 1 tsp sugar

• 1/2 tsp lime powder

Kit Needed:

1 skillet, I prefer cast iron but this can be heavy. (If you like making fajitas I highly recommend investing in a fajita skillet. They are lighter and thinner than your standard cast iron skillet. Perfect to take camping.) wood stove or campfire (this recipe will be written for cooking the fajitas using a small wood stove), tongs are very helpful, knife, aluminum foil to wrap and cook the peppers and onions, cutting board, and leather gloves (especially if you are using a cast iron skillet).

Packing Tips:

Bag and freeze the chicken and steak the night before you leave. The chicken will then thaw throughout your hike. I make the fajita seasoning at home and place it in a small spice container. Everything then goes into a large ziplock bag when I am leaving for my trip. The sour cream goes into a leak proof container and is placed next to the frozen meat in the bag. Next to this I also like to place the cheese and an ice cold beverage. If it is going to be really hot on your trip I recommend putting a small frozen water bottle next to these items as well.

Method:

1. I like to start by charring the peppers. (this is completely optional). If using a campfire to cook this recipe create a decent fire and let it burn down to form a nice bed of coals. Place your peppers above the coals an let cook until charred and softened. This adds a nice flavor to the peppers. You can even place the pepper directly on the coals, however keep a close eye on them so that they don’t get too charred!

2. While the peppers are charring thinly slice the onion.

3. Once the peppers are charred slice them into then strips. Add both the peppers and onions to a sheet of aluminum foil. Add a drizzle of olive oil to the top of the sliced peppers/onions along with a dash of salt and pepper. Completely wrap both with foil and place over the bed of coals. (I like to use a small wood stove so I don’t have to place them directly on the coals but you can. Just keep in mind if you do this they will cook much faster and you will only need a very thin layer of coals or they could burn)

4. Place your cast iron skillet over the fire and add a small drizzle of olive oil to the pan. While the skillet is preheating, season both sides of your chicken mini fillets with the chipotle fajita seasoning.

5. Once the skillet is sufficiently hot, add your chicken to the pan. Because we are using mini chicken fillets they will cook a bit faster than if you were using a normal sized chicken breast. After around 4-5 mins flip each fillet and cook on the other side for another 4 mins until cooked through. (There are many variables that will determine how long it takes to cook your chicken if you are cooking over a campfire so it may cook much faster or slower than the times I have listed. So just pay attention to it so that you don’t burn or under/over cook the chicken.

6. While the chicken is cooking season both sides of your rib-eye or skirt steak with salt and pepper. This is also a good time to slice your avocado and lime into wedges.

7. Once the chicken is cooked remove from the skillet and set aside. Place your skillet back over the fire. You may want to add another drizzle of olive oil to the pan and add more wood to the fire.

8. Once the pan is nice and hot add your steak to the skillet. This should cook much faster than the chicken depending on how thin your cut of meat is. Mine was very thin on this camp, so it only took around 2 mins on each side.

9. Once the steak is done remove and set aside to rest for a couple minutes. The onions and peppers should also be done so remove the aluminum foil packet as well, but keep it sealed.

10. While the steak rests I like to warm each of the tortillas over the coals of the fire.

11. Once rested thinly slice both the steak and chicken, adding each slice back to the skillet. Once again place the skillet over the fire.

12. Once sizzling hot remove your skillet from the fire and top with coriander. You are now ready to build your fajitas!