Overnight you'll want to marinate 3 boneless skinless chicken breasts and 8 ounces of beef tenderloin in a ziploc bag. For the marinade we use 1/2 cup canola oil, Chef Paul Prudhomme's Fajita Magic seasoninig and 1/4 cup soy sauce.
Over a hot grill, grill chicken, about 7 minutes each side. Place in a warmer to rest. Cook tenderloin until rare, about 3 minutes each side. Let it rest about 5 minutes then slice both the chicken and the beef against the grain.
Meanwhile, in a hot cast iron skillet, melt some butter and canola oil until shimmering and add sliced onions and bell peppers. Poblanos make a spicy addition too. Once the veggies have carmelized add the meat and give the whole thing a nice toss around. Bring the flaming hot, sizzling skillet to the table and serve with all the approporiate fixings.
This should feed four hungry adults easily.