Using Freeze-Dried Food Storage- Easy Fajitas

Your pantry is full of freeze-dried foods. While they have a fantastic shelf life (up to 30 years, depending on conditions), they can also be used for easy, nutritious, delicious anytime meals. An opened #10 can will stay good for 6-12 months if covered and kept in a cool, dry spot. Go ahead and see how your rotating food storage can speed up your dinnertime routine.

Fajitas are crowd pleasers. You can season them as much or as little as you want. Even better, they are very simple to put together. Here's what you need.


1 1/3 cups Saratoga Farms Freeze-Dried Chicken
1/2 cup Saratoga Farms Freeze-Dried Onions
1/2 cup Saratoga Farms Freeze-Dried Green Bell Peppers
1/2 cup Saratoga Farms Freeze-Dried Red Bell Peppers
1 cup Saratoga Farms Freeze-Dried Cheddar Cheese
Tortillas - Recipe HERE  - Tortillas take time. Either buy or make ahead of time.
Butter 2-4 tbsp
2 tbsp chili powder
1 1/2 tsp garlic salt
1 tsp white sugar
1 tsp paprika
1/2 tsp onion powder
1/4 tsp cayenne pepper
1/2 tsp ground cumin
1/2 tsp ground pepper
*Also delicious with beef

The first step to making freeze-dried foods is re-hydration. This is easy. In separate bowls, place the chicken, onions, and peppers (the onions and peppers can be in the same bowl.) Pour the recommended amount of water over the contents and let sit for 5-10 minutes. After re-hydration, strain the excess water out.
Chicken- 3 cups hot/boiling water
Onion- 1/4 cup warm water
Bell peppers- 2 cups warm water
Cheese- 2 cups warm water
Mix the seasonings in a small bowl while the other ingredients are re-hydrating.

In a large skillet, melt butter. Add re-hydrated chicken. Add re-hydrated vegetable.s Sprinkle with seasoning. Mix together and heat until warmed through. The longer you cook, the crispier the veggies and meat will be. Add more butter to taste.
Serve on warmed tortillas topped with cheddar cheese.

Bonus- If you like sour cream on your fajitas, did you know you can make it using your food storage? Check out the recipe HERE.


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