Trouble getting Fajitas to 170 degrees and chicken being tough?

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Discussion Overview

This thread discusses experiences and challenges related to cooking fajitas, particularly focusing on achieving the desired internal temperature of the chicken and the texture of the meat. Participants share their cooking times, methods, and personal anecdotes regarding the preparation of fajitas at shows and for family meals.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, experienced difficulty getting the chicken to reach 170 degrees and noted that the meat was tough after cooking for 20-23 minutes.
  • Another participant mentioned that they typically slice chicken using a Chef's or Santoku Knife and found their chicken to be juicy and tender after cooking for 12 minutes.
  • Several users discussed not checking the temperature, relying instead on clear juices to determine doneness.
  • One participant shared that they let the chicken rest after cooking, which they believe helps the temperature rise and improve texture.
  • Another participant noted that their family enjoyed the fajitas, attributing the appeal to the assembly aspect of the meal.
  • Some participants expressed satisfaction with the flavor of the southwestern seasoning used in the dish.
  • One participant shared a positive experience making fajitas for the first time, highlighting that even slightly overcooked chicken was still enjoyable.
  • Another participant mentioned that they often sell multiple Deep Covered Bakers at shows when making this dish.
  • Several participants requested the recipe for the fajitas, indicating interest in replicating the dish for upcoming shows.

Areas of Agreement / Disagreement

Views differ regarding the best method for checking doneness, with some participants relying on temperature while others use visual cues like clear juices. There is no clear consensus on the ideal cooking time or method, as experiences vary widely.

Contextual Notes

Participants shared their experiences primarily from cooking at shows and for family meals, highlighting a range of cooking times and techniques. The discussion reflects personal cooking experiences rather than formal guidelines.

Who May Find This Useful

This thread may be useful for Pampered Chef consultants looking for insights on cooking chicken fajitas, as well as those interested in sharing experiences and tips related to the dish.

J
jesusluvsu2005
Messages
386
Hi everyone! I did this recipe for the first time last night at a show. I have to say, I seemed to have trouble getting the meat to show 170 degrees yet it looked done. I think I ended up having to cook it for 20-23 minutes. Also, when I tried to pull the meat apart, it seemed a bit tough. I wasn't sure if that's from microwaving or if it was the chicken. I did space the pieces of chicken apart and sliced each breast in half length wise. Anyone else have trouble getting it done or the chicken being a bit tough? What's the best way to chop the chicken up? I don't have the salad choppers.
Thanks!
God bless,
Amanda
 
Sounds like it was overcooked.I usually just slice it with the Chef's or Santoku Knife, using the Hold N Slice to hold it in place.
 
I made chicken strips tonight for a show in the DCB for the Jerk Chicken Nachos. She bought two packages. I put both of them in and cooked for 12 minutes, stirring them around at about 6 minutes. They were super juicy and tender! I cut them up with the Salad Choppers and finally sold a pair!!
 
  • Thread starter
  • #4
Are y'all checking the temp? I used the PC pocket thermometer and never would register 170. I didn't even check it the last time because I figured surely it was done by then and I think everyone was getting impatient. I do have to say that the taste and smell of the southwestern seasoning is awesome!
 
No, we didn't. The host checked them and said "the juices are clear" they are done. I went with her flow.
 
Nope, not checking temp, just going with clear juices and no pink.
 
If you cook boneless chicken breast until the juices are clear, and no pink left, then you are fine. Take them out of the microwave, and let them sit with the lid on for a few minutes - the temp continues to rise. When I do the 30 Minute Chicken, I take the chicken out if it's at 155 degrees - the internal temp rises to 165-170 while resting.
 
I take the breasts out after 15 minutes, and keep the lid on the baker while I finish talking about other products. It probably stays on another 10 minutes, then I check it with the pocket thermometer....it needs to be 160 degrees for it to be properly cooked.
 
jesusluvsu2005 said:
Are y'all checking the temp? I used the PC pocket thermometer and never would register 170. I didn't even check it the last time because I figured surely it was done by then and I think everyone was getting impatient. I do have to say that the taste and smell of the southwestern seasoning is awesome!
Click to expand...

I don't check the temp either - AND yes - the seasoning is the BOMB!! We are addicted to it! Use it on some beef as well - delish!

We actually used it on Shrimp with the garlic oil the other day, as an appetizer - grilled it in the grill pan! Yummy!
 
  • Thread starter
  • #10
Thanks guys! I didn't let it rest at all. So maybe that's what happened. But I felt very under pressure to hurry up and get it on the table. It was my quickest show so I am not sure why everyone was in a hurry. I think everyone was gone by 7:30-7:45. And the show was supposed to start at 6. And I am pretty sure we started by 6:15.
 
I made this for the first time at my power cooking workshop and everyone liked it! They all said it was good and Juicy! I used a whole bag of chix tenders!

And my DH, who is the pickiest of all, said this by far was the best batchy of Fajitas I have made! And he doesn't like microwaved food! He had NO idea! I usually make it on stove top and use the standard "fajiat mix" by lawrys!

Now I have another recipe I can bring into our boring repetoire of weekly meals! :)
 
my kids LOVE the fajitas~I think it is because they get to assemble their food! I think these are on the menu for tonight!
 
I made this for the first time last night for a friend and I and we LOVED it! I accidentally coked it for 15 min, instead of 12 and will definitely not make that mistake next time, but even a bit overcooked the chicken was still fabulous! In 15 min I can make fajitas, get the extras ready and even cook some 90-sec spanish rice! I am totally going to make this more often! Next up to try is the chicken tortilla casserole (dinner tonight!).
 
GourmetGirl said:
I made this for the first time last night for a friend and I and we LOVED it! I accidentally coked it for 15 min, instead of 12 and will definitely not make that mistake next time, but even a bit overcooked the chicken was still fabulous! In 15 min I can make fajitas, get the extras ready and even cook some 90-sec spanish rice! I am totally going to make this more often! Next up to try is the chicken tortilla casserole (dinner tonight!).
Click to expand...

That casserole is yummy when I make it in the oven especially!:love:
 
heat123 said:
That casserole is yummy when I make it in the oven especially!:love:
Click to expand...

How do you make it in the over vs. the microwave? I'm at home so I'm open to whichever method...
 
Bake at 350 for 20-25 min. I think it comes out better for some reason? The micro version was crispy (tortilla chips) which to me seemed "raw" in texture. Where the oven, it softened the chips up and seemed to have a better cooked texture to them? Maybe that's just me though ;).
 
Made the fajitas at a show today and sold two DCB full price! woohoo!
 
Can someone give me this recipe....I can't seem to find it anywhere. They sound great and I am doing them for a show next Friday. I was going to just wing it but would like the recipe for a guide. Thanks!
 
annesfoodaffair said:
Can someone give me this recipe....I can't seem to find it anywhere. They sound great and I am doing them for a show next Friday. I was going to just wing it but would like the recipe for a guide. Thanks!
Click to expand...

Click on Files at the top of the page, and then type in Easy Chicken Fajitas....if that doesn't bring it up, just type in fajitas. Sorry, I'd attach it, but can't from this computer.
 
If the chicken breasts are really thick, I will leave it in for 20 minutes. I usually always sell 2 DCB, each time I make this at a show, and also, bookings for November left and right !!!!
 

Frequently Asked Questions

Why are my fajitas not reaching 170 degrees?

There could be several reasons why your fajitas are not reaching the desired temperature. One common issue is that the cooking method or equipment may not be providing enough heat. Ensure that your grill or skillet is preheated adequately before adding the fajitas. Additionally, cooking in batches can help maintain the temperature, as overcrowding can lower the cooking surface temperature.

What is the best way to cook chicken for fajitas to avoid toughness?

To prevent chicken from becoming tough, it's essential to avoid overcooking. Use a meat thermometer to check for doneness, aiming for an internal temperature of 165 degrees Fahrenheit. Marinating the chicken beforehand can also help tenderize it and enhance flavor. Consider using a quick cooking method, such as grilling or stir-frying, to keep the chicken juicy.

How can I ensure even cooking for my fajitas?

To ensure even cooking, cut your chicken and vegetables into uniform sizes. This allows them to cook at the same rate. Additionally, cooking them in a single layer in a hot skillet or on a grill will help achieve even browning and cooking. Stirring or flipping them occasionally can also promote even heat distribution.

What type of chicken is best for fajitas?

For fajitas, chicken breast is commonly used due to its lean nature, but chicken thighs can also be a great option as they tend to be more flavorful and tender. If using chicken breast, consider marinating it to help keep it moist during cooking. Regardless of the cut, be sure to slice the chicken against the grain for maximum tenderness.

How can I tell if my chicken is overcooked?

Overcooked chicken can become dry and tough. Signs of overcooking include a dry texture, a lack of juiciness, and a rubbery feel. To avoid this, use a meat thermometer to check the internal temperature, and remove the chicken from heat as soon as it reaches 165 degrees Fahrenheit. Letting it rest for a few minutes before slicing can also help retain moisture.

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