DCB Chicken Fajitas: Add Oil for Extra Flavor?

[Melissa78]

so if sprinkling - a light sprinkle? Using the whole packet last night the chicken and veggies were very heavily covered.

 

[ChefBeckyD]

so if sprinkling - a light sprinkle? Using the whole packet last night the chicken and veggies were very heavily covered.

Yes - a light sprinkle. I wouldn't use as much as you did last night. Usually, when I use a packet mix like that, I only use half.

 

[Melissa78]

Ha! That could be why I didn't care so much for the taste. Well if my bag has Chipotle in it, which I think it does, I will go with your suggestion and go for a light sprinkle on the veggies and then again on the chicken. Keep my fingers crossed and hope for the best! I'm not one for spicy so I've been leery of the Chipotle.

What do you normally serve with yours? I picked up Sour Cream and Cheese...forgot Salsa. Can pick that up before the show. Anything else? Do people use the salsa? (I don't eat it so I can't go by me).

 

[ChefBeckyD]

Ha! That could be why I didn't care so much for the taste. Well if my bag has Chipotle in it, which I think it does, I will go with your suggestion and go for a light sprinkle on the veggies and then again on the chicken. Keep my fingers crossed and hope for the best! I'm not one for spicy so I've been leery of the Chipotle.

What do you normally serve with yours? I picked up Sour Cream and Cheese...forgot Salsa. Can pick that up before the show. Anything else? Do people use the salsa? (I don't eat it so I can't go by me).

I usually have the guests make the salad chopper salsa as part of the show. But I would definitely have salsa of some kind for fajitas.
I also squeeze 1/2 of a lime over the chicken before putting it in the micro - that gives it a great pop of flavor w/o being spicy.

 

[ezundel]

I do things a little differently ( learned this from my Director)

I spray the DCB with oil from Kitchen spritzer and then brush oil on each breast with the basting brush. Sprinkle with a bit of Chipotle rub.

I then cut a pepper and an onion into quarters and throw into baker.

Microwave it for about 14 minutes - turned once if in a smaller microwave.

While it is cooking, I can demo the utility knife by cutting the fixings (green onion, tomato, etc)

Take DCB out and then chop everything with SALAD CHOPPER. It's a GREAT way to get guests trying the products as they want to see how the chopper actually cuts the chicken! Cuts your cutting time in half!

 

[Melissa78]

Thanks ladies! I plan on using UM for onion/peppers, sprinkle Chipotle, lay chicken tenders across top, sprinkle with chipotle, squeeze half of lime over it. Cut up with Choppers when done. Serve sour cream, cheese & salsa on the side and then do the pineapple salsa (without jalapenos) and have the Lime Tostitos to go with the dip.

Hope it all works out! I'm straying from my first recipe (3 cheese garden pizza) for the first time so I'm stepping out of my box. Hoping to get more interest in the DCB as the pork isn't getting the results I was hoping for. We will see!

 

[ChefBeckyD]

Thanks ladies! I plan on using UM for onion/peppers, sprinkle Chipotle, lay chicken tenders across top, sprinkle with chipotle, squeeze half of lime over it. Cut up with Choppers when done. Serve sour cream, cheese & salsa on the side and then do the pineapple salsa (without jalapenos) and have the Lime Tostitos to go with the dip.

Hope it all works out! I'm straying from my first recipe (3 cheese garden pizza) for the first time so I'm stepping out of my box. Hoping to get more interest in the DCB as the pork isn't getting the results I was hoping for. We will see!

I never had any interest doing the pork either - but the 30 Minute Chicken has been a goldmine! Just did it again this week, and sold 2 DCB outright, booked a show because of it, and the show is at $630 right now!

The fajita show is a GREAT show using a more interactive format - let people slice w/ the knives, and use the salad chopper, etc....FUN show!

 

[Melissa78]

I only have the Utility Knife from my kit...what do you have them do as the interactive part? Also, I used the Salad Choppers last nite for the first time...what do you use as your talking point about them? The only interactive things I have done is letting guests use the UM and the garlic press and I've stopped with the garlic press b/c it seems like no one can do it easily and then the guests think its too hard to squeeze. (it works fine for me but maybe I have a different grip on it).

 

[PamperedSD]

Wow what great tips from everyone! I have made the fajitas at home and loved them! I have my first show coming up - after reading this great thread I think I'm going to make those with the Pass-Around-Salsa or pinapple salsa. Its a party with mostly people from work so I was thinking about making a trifle dessert at home and bringing it with me. Any suggestions? I only have the mini kit but I'm going to ask my recruiter if I can borrow her triffle dish - I can't wait to buy one.

 

[pcsharon1]

So I have started using the Meat Tenderizor to flatten the chicken breasts so they will cook more evenly. I now sell at least 2 at every show I do the fajitas at and this is a product that I had NEVER sold before.

 

[cindylpal]

I just had the guests 1/4 the peppers and onions with the Santoko ...then after the chicken was done, we used the Salad Chopper! Beautiful color...chop the size you want & enjoy!

 

[ChefPaulaB]

I'm kind of torn here, because I like that idea, the easier the better, and the guests always like the idea of less work and less dishes, but I also like to show the different ways you can use our products. When I cut the onion with the Apple Wedger everyone went crazy, and then you mention the potato for potato wedges and look out! So, maybe I'd still do the onion with the wedger and then just quarter the peppers and you can still use the salad chopper at the end, I like small pieces of onion anyway...

 

[babywings76]

I find that it's still good to use the apple wedger because the pieces are still kind of wide for most people and so they can still afford to get cut up by the salad choppers.

 

[cindylpal]

Love it...I've been with PC for over 8 years and I've NEVER heard of using the Apple Wedger for an onion. Can't wait to try it!!!

 

[ChefBeckyD]

I'm kind of torn here, because I like that idea, the easier the better, and the guests always like the idea of less work and less dishes, but I also like to show the different ways you can use our products. When I cut the onion with the Apple Wedger everyone went crazy, and then you mention the potato for potato wedges and look out! So, maybe I'd still do the onion with the wedger and then just quarter the peppers and you can still use the salad chopper at the end, I like small pieces of onion anyway...

I like showing as many products as possible too, Paula!

People do go nuts when you show them the wedger! I sell a ton of them because people love the fact that you can use it for onions and potatoes too!

I let people use the knives on the peppers. I always pass around a knife & a cutting board with the peppers, and let people see for themselves how incredible our knives are - even on peppers. I try to make sure everyone gets a turn. My goal is to get everyone to want & need the knives! One of my new consultants was sharing with me last night that her MIL (who had purchased the Utility knife at the show she hosted) called her this week so excited about her knife. She had declined to try it at the show, but ended up purchasing one. She used it for the first time, and had to call to let her know that I hadn't been exaggerating. In her words "cutting that pepper was like a hot knife going through soft butter". Love it! She had previously said No to booking a show, but now is thinking she'd like to have an October show to get more knives! Now - she didn't use the knife at the show, but I don't think she would have purchased it if she hadn't heard everyone else oohing and aahing over the knives!

You can still use the salad choppers at the end - I do too.

 

[emo812]

Thanks for all the tips!! I can't wait to try it this weekend! Has anyone done the fajitas on the grill in the grill basket?

I have a host that wants to do a grilling show and then last minute I find out she's allergic to pineapple which is one of the ingredients in the Grilled Margarita Shrimp recipe I was going to do!!

 

[JenniK]

I tried the fajitas at home the other night and I thought they were a little bland and watery. I used quite a bit of Southwestern Seasoning and only had a slice of lime on hand. Is the secret the chipotle and half a lime for flavor?

I also tried the pass around salsa and it was ok... but missing something too. I did grape tomatoes, jalapeno, onion, cilantro, lime, and garlic...


Any other tips on seasonings?

 

[ChefBeckyD]

I tried the fajitas at home the other night and I thought they were a little bland and watery. I used quite a bit of Southwestern Seasoning and only had a slice of lime on hand. Is the secret the chipotle and half a lime for flavor?

I also tried the pass around salsa and it was ok... but missing something too. I did grape tomatoes, jalapeno, onion, cilantro, lime, and garlic...


Any other tips on seasonings?

Salt. If you add just a bit of salt to each recipe, it will make the lime and pepper flavors really pop. Especially with the salsa. Night and day difference with salt vs. without.

And yes, use the chipotle rub, and half a lime with the fajitas!

 

[JenniK]

Thanks Becky! I added some salt... but probably not near enough. I'll give this a try again once I get my Chipotle rub in.

 

[crystalscookingnow]

I'm not sure if this has been posted or suggested yet but my director just gave me this idea to help with the liquid in the bottom of the baker.

She puts instant rice in the bottom of the baker (not a lot, just enough to cover the bottom), then puts the onions, peppers, rub, chicken & rub again. Micro'd like normal & it was great.

 

[crystalscookingnow]

Oh, on another note... I just did these fajitas at my cousin's show on Saturday (I've been doing them for a while too & love them) and sold 3 DCB's at full price. Plus, I mentioned how the fajitas could be made on the stove in the 12" skillet & sold a stainless one at full price!! Her show will be closing a little over $1,000!

 

[ChefBeckyD]

I'm not sure if this has been posted or suggested yet but my director just gave me this idea to help with the liquid in the bottom of the baker.

She puts instant rice in the bottom of the baker (not a lot, just enough to cover the bottom), then puts the onions, peppers, rub, chicken & rub again. Micro'd like normal & it was great.

What a great idea!

 

[LeslieSGI]

The rice idea -- BRILLIANT!

I did these for a show last week with a group of women that did not know me. (Odd, I know.) Anyway, they were AMAZED that the chicken turned out moist and tasty. As one said to me after she tried them: "I didn't really want to try them because I thought they would be dry and tough like microwave chicken usually turns out." I sold 2 DCBs immediately and more are thinking about it.

"Changing the way America cooks one party at a time..."​

 

[ChefJoyJ]

I've made this 2 or 3 times, and every time it's watery and kinda bland. Besides Crystal's (brilliant) suggestion of rice at the bottom (wouldn't want to do that at a show)...any suggestions on what I can do? Am I doing something wrong? (re: watery)