Tried doing sheet pan fajitas last Tuesday with pre-chopped veggies from the store

I threw two bell peppers and an onion on the pan with chicken, roasted it at 425, and the veggies turned into soggy mush in 20 minutes, so now I'm wondering if anyone else has a trick for getting that char without babysitting the oven?

2 comments

2 Comments

felixw6819d ago

Yeah I mean maybe the trick is skipping the prechopped stuff and cutting your own peppers thicker, like half inch strips so they hold up better at that temp. Idk if you tried broiling for the last couple minutes, that's what I do to get a little char without turning everything to mush.

jesse_west19d ago

I gotta push back on the thicker strips thing, respectfully. Ive tried that and at 425 for 20 minutes you still get soggy results because the moisture from the chicken and all that veg just steams everything in the pan. The real trick is crowding the pan less and using a hotter oven, like 450 or even 475, and only roasting for 12-15 minutes max. Thats how you get that char without the mush. Plus, prechopped veggies are usually cut too thin anyway, so even if you thicken them up youre fighting the moisture issue from the start. You tried broiling at the end though?