Fajita Fix: Making Veggies Crisp in the DCB!

[ericadboone]

I have made fajitas in my DCB several times, but my husband and I are always a little disappointed at how soft the veggies are. I like them a little crispier.

Has anyone tried putting the veggies ON TOP of the chicken instead of the other way around. Just wondering if they'd still cook well and still have a little crispness to them.

I am doing the fajitas for a party tomorrow. Any suggestions would be appreciated!

Thanks,
erica

 

[scottcooks]

shorter cooking time will leave them crispy. They kind of boil in the DCB otherwise. So - add them after partially cooking the chx.

 

[abigailhutch]

yeah I am with Scott on this one. I have always put my veggies on top...and they are still mushy!

 

[cookingwithdot]

Maybe saute the veggies in the small skillet while the chicken is cooking? Just don't saute for very long and they should be crispy.

 

[etteluap70PC]

The point really is everything in one pot so I would cut them while the chicken is cooking for 15 mins or so then add the veggies for the last 5 mins.

 

[cookingwithdot]

yeah, but you could show off a 2nd product!

 

[bgchef]

You could try cutting the veggies thicker and cutting the chicken into smaller pieces. Then the chicken will cook faster, and the veggies will be cooked less.

 

[leftymac]

How do you cut the veggies? I make them at nearly every demo and never have them be mushy. Now, that might be mushy for my standards vs. how you really want them to be. Mine still have some bite in them.

 

[ChefBeckyD]

You could try cutting the veggies thicker and cutting the chicken into smaller pieces. Then the chicken will cook faster, and the veggies will be cooked less.

This is what I do. I cut the chicken into thin strips before cooking it. It takes 12 minutes tops to cook the whole lot of it, and like Keith's, mine are never mushy (at least, not to me.).

 

[SueAdx]

I tried it the recipe way and we did NOT like it. MUSHY. Now I get the chicken going and stir in the vegis the last 3-4 min. We like them to have a crunch to them like they would off a skillet. Works every time......I have just learned to ask the host ahead how they like theirs. :chef:

 

[ericadboone]

i always just slice my veggies into stips about 1/2 inch thick. I like the idea of starting the chicken and adding the veggies for the last few minutes. I don't cut up my chicken before cooking. I like to cook the whole breats then cut them with the salad choppers. So I think I'll start the chicken, add the veggies. Use the chef's tongs to get the chicken out from under the veggies and cut w/ salad chopper. Thanks for the suggestions guys! Appreciate it so much! Glad to know I'm not the only one who doesn't like mushy veggies in my fajitas!

 

[Nep2nfly]

I also cut my chicken in smaller chicken tender form, and I add an extra pepper = never have mushy veggies.
N

 

[etteluap70PC]

I make mine the way the recipe directs. Here is why I believe it is an advantage at our shows...

I love to show the mandoline! Many people/children do not much care for bell peppers or onions. By slicing them thin they practically disintegrate and they barely know they are here since they do not get big chunks. I also say to the crowd if you like yours chunkier then cut them bigger or even just 1/4 them before adding to the pot. The salad choppers will do the rest. Also many of the people I am trying to be interested in the manddoline and DCB are not people who love to cook. Many do not enjoy slicing and dicing. Or even dealing with raw food. When they watch me do this recipe I have many people (who I know hate to cook) say "I could do that!"

 

[mountainmama74]

I always use the mandolin, but I do like the idea of just quartering them and letting the salad choppers do the rest. The mandolin is not a big seller for me, but the salad choppers sure are!!