Fajitas, so good!

[John Joseph]

And easy! My cast iron griddle pan does all the work from warming tortillas to the main course.
London broil, grilled at home, or leftover steak, either are suitable for beef, chicken breasts or even chicken tenders are good for chicken, just slice into thin strips (1/4 to 3/8 thick) along with peppers . I like Anaheim but Bells are excellent (and colorful) as well, even Poblanos or Hatch are good---you decide the heat---and onions (red or yellow,) all sliced to the same width as the meat, saut

[toedtoes]

Portabella mushrooms work great. You can add squash in the mix also. I prefer using a powder fajita seasoning rather than the liquid - just not so runny. Add shredded cheese, guacamole, sour cream and salsa after cooking.

Also, the meat, peppers, onions, mushrooms, and/or squash can be used to make kebobs another night. So two meals out of the same ingredients.

[downet]

That's on my list. Gotta buy iron pan. What I only have is the boring stainless one.

[John Joseph]

One scheme for back packing when an ice chest isn't possible is to use canned chicken.
Tortillas, onion and peppers travel nicely unrefrigerated