Homemade Baked And Loaded Fajita Fries With Chicken
Bringing you a Mexican twist to these delicious Fajita fries. Not only have I used my signature Fajita seasoning, I have loaded our oven baked fries with all classic fajita accompaniments, from fresh avocado guacamole and sour cream to cheddar and spicy chicken. A great sharing plate for the whole family.
What Makes This Recipe Great!
- A Change From Nachos – With all the toppings, this is like a plate of nachos, but with fries instead!
- Made From Scratch- I make all the components from scratch, from the fries to the seasoning and the toppings.
- Baked Not Fried – I oven-bake my chips to crispy, golden baked perfection instead of deep frying.
About The Recipe – In More Detail
We loved the taste of our Fajita Wraps so much that I wanted another way to use homemade Fajita seasoning. After running through some fajita ideas in my head, this French fries recipe was born.
I use floury potatoes that are skinned, seasoned with fajita spices and then baked in the oven, just like I did with my Peri Peri Fries.
In the meantime, I grill some spicy chicken breast in a skillet, make some refreshing Guacamole and then assemble the chicken fajita fries along with some melted cheddar, sour cream and a generous helping of sliced Jalapenos (if you like things spicy!) and voila, you have a delicious plate of loaded chips that you can share with the whole family.
This is the perfect loaded fries recipe for nights in front of the TV, game days and get-togethers. Fajita fries make a delicious alternative to Nacho chips too.
Equipment Needed
- Baking Sheet: Provides a flat surface for baking the potato strips; you can also use an oven-safe tray or dish.
- Parchment Paper: Prevents the potato strips from sticking to the baking sheet; you can also use cooking spray or a silicone baking mat.
- Large Mixing Bowl: A large bowl, used to toss the potato strips with oil and seasonings; any large mixing bowl can be used.
- Small Bowl: Used to combine the fajita seasoning ingredients; any small plate or dish can be used.
- Cast Iron Skillet: Used to cook the fajita-seasoned chicken strips; You can also use a frying pan or griddle.
- Grater: Used to grate cheddar cheese; you can also use pre-grated cheese or cheese slices.
- Serving Dish: Plate or dish to present the finished loaded fries; any suitable serving platter can be used.
Ingredients
- Floury Potatoes: Used as the main ingredient for making crispy fries. Floury potatoes work the best for making chips as opposed to waxy ones. You can try Maris Piper, King Edward, Russet or Yukon Gold.
- Olive Oil: Coats the potato strips for crispiness during baking.
- Fajita Seasoning: The fajita mixture consists of chilli powder, smoked paprika, salt, white sugar, onion granules, garlic granules, cumin, and cayenne pepper. I use this as a seasoning for both the fries and chicken.
- Cheddar Cheese: Grated and melted over the hot fries and chicken.
- Chicken Breasts: Sliced into thin strips, seasoned with fajita seasoning, and cooked until fully cooked and slightly charred.
- Guacamole: Served as a topping. I make my own but you can use store-bought if you prefer.
- Sour Cream: Dolloped on top of the fries and chicken, providing a cool and tangy contrast.
- Shredded Lettuce: I am using Little Gem Lettuce. It adds freshness and a crisp texture when layered on top of the melted cheese.
- Jalapenos (optional): Sliced and used as a garnish for those who prefer an extra kick of heat. Canned or Fresh is fine.
Additions and Substitutions
- Potatoes: As an alternative you can use sweet potato fries instead.
- Olive Oil: Any neutral cooking oil like vegetable or canola oil can replace olive oil.
- Fajita Seasoning: Store-bought fajita seasoning mix can be used instead of the homemade blend.
- Cheddar Cheese: Monterey Jack, Colby, or a blend of Mexican cheeses can be used as alternatives.
- Chicken Breasts: Boneless, skinless chicken thighs can be used instead of chicken breasts.
- Guacamole: Sliced avocados or a simple avocado crema can be used instead of guacamole.
- Sour Cream: Greek yogurt or a dairy-free alternative like coconut yogurt can replace sour cream.
- Shredded Lettuce: Finely shredded white cabbage or iceberg lettuce can be used as an alternative.
- Jalapenos: Other chilli varieties like Serranos or Poblano peppers can be used for heat.
- Adjust the spice level: By modifying the amount of chilli powder or cayenne pepper.
- Tofu or tempeh: Can be substituted for a vegetarian version.
Additions:
- Fresh Salsa: A homemade tomato salsa adds freshness and acidity.
- Black Beans: Canned black beans, seasoned with cumin and chilli powder, make a great addition to your loaded fries
- Corn: Grilled or sautéed corn kernels can provide sweetness and texture.
- Coriander Leaves/Cilantro: Fresh cilantro leaves can be sprinkled on top for a burst of herbal flavour.
- Lime Wedges: Served on the side for squeezing over a little lime juice to the finished dish.
Step-By-Step Guide – How To Make Fajita Fries
Step 1: Preheat the Oven and Baking Sheet
- Preheat your oven to 220°C (200°C fan) or 425°F.
- Place the baking sheet in the oven as it warms up to preheat for best results.
Step 2: Prepare the Potato Fries
- Wash and peel the floury potatoes.
- Cut them into thin, evenly-sized strips resembling fries.
Step 3: Parboil the Potatoes
- Rinse the sliced potatoes under cold water to remove the starch until the water runs clear.
- Place the potatoes into a large saucepan and cover with cold water.
- Add a generous pinch of salt to the water and bring to the boil.
- Allow the fries to boil for a few minutes.
- Drain the fries in a colander and allow to sit for at least 10 minutes for the steam to disperse and the potatoes to dry slightly. (This helps the fries to cook quicker and become crispy).
Step 4: Coat the Potatoes and Arrange for Baking
- In a large mixing bowl, toss the potato strips with 3 tablespoons of olive oil until well coated.
- Spread the potato strips evenly on a parchment paper-lined baking sheet, ensuring they are not overcrowded for even baking.
Step 5: Prepare Fajita Seasoning
- In a separate small bowl, combine chili powder, smoked paprika, salt, white sugar, onion granules, garlic granules, cumin, and cayenne pepper for the fajita seasoning.
Step 6: Season and Bake Potatoes and Prepare Chicken
- After 30 minutes of baking, remove the fries from the oven.
- Toss the fries with half of the prepared fajita seasoning.
- Place them back in the oven and continue baking for 10-15 minutes until golden and crispy, flipping halfway.
- While the fries bake, cut chicken breasts into thin strips.
Step 7: Cook Fajita-Seasoned Chicken
- Coat the chicken strips with the remaining fajita seasoning.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Cook the seasoned chicken strips for 5-7 minutes until fully cooked and slightly charred.
Step 8: Assemble Loaded Fries
- Once the fries are done, place them on a serving dish.
- Grate cheddar cheese over the hot fries, allowing it to melt.
- Top with the cooked fajita-seasoned chicken strips.
Step 9: Add Fresh Toppings
- Add dollops of guacamole over the chicken.
- Sprinkle shredded lettuce over the top.
- Drizzle the dish with sour cream.
Step 10: Optional Heat
- For extra heat, garnish with sliced jalapenos.
Step 11: Serve Immediately
- Serve the loaded fries immediately while still hot.
FAQ
Preheating the baking sheet helps achieve a crispier texture on the bottom of the fries, but it’s not mandatory.
Yes, you can tailor the spice level by modifying the amount of chilli powder or cayenne pepper in the fajita seasoning.
Peeling is optional. Leaving the skins on adds a rustic texture and extra nutrients. Ensure thorough washing if keeping the skins.
Pro Tips and Guidance
- Even Potato Slices: Try and create a uniform thickness when cutting the potatoes to ensure even cooking. This prevents some fries from being undercooked while others are overcooked.
- Preheat Baking Sheet: Preheat the baking sheet in the oven before spreading the potato strips. This helps give the fries a crispy texture on the bottom.
- Seasoning Timing: Adding the seasoning to the fries later on in the cooking process will help you achieve a crispy result. Adding it beforehand can make the fries a little soggy due to the presence of salt and sugar in the fajita seasoning.
Storage
Storage: It is best to store the fries separate from the toppings otherwise, they will turn soggy. Store any leftover fries and topping in separate airtight containers in the fridge. Consume within 1-2 days for the best quality.
Reheating: To reheat, preheat the oven to 180°C (350°F). Spread the fries and toppings on a baking sheet, ensuring they are in a single layer. Reheat for about 10-15 minutes or until warmed through. This helps retain the initial crispiness better than using a microwave.
Freezing: I wouldn’t recommend to freeze fajita fries, especially if they have toppings like guacamole, sour cream, or fresh lettuce. Freezing can alter the texture of the different ingredients and therefore, they are not suitable for freezing.
Check Out These Spicy Recipes
Another Fajita recipe, this time with homemade tortilla wraps and a chicken fajita mix.
The perfect spicy side, oven baked sweetcorn riblets served with a smoky chipotle butter.
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Homemade Baked And Loaded Fajita Fries With Chicken
Ingredients
- 1 .5 kg Floury Potatoes
- 4 tbsp Olive Oil
For the Fajita Seasoning
- 1 tsp Chilli Powder
- 1 tsp Smoked Paprika
- 0.5 tsp Salt
- 0.5 tsp White Sugar
- 0.5 tsp Onion Granules
- 0.5 tsp Garlic Granules
- 0.5 tsp Cumin
- 0.25 tsp Cayenne Pepper
For The Toppings
- 80 g Cheddar Cheese
- 4 Chicken Breasts, Medium
- 300 g Guacamole
- 120 g Sour Cream
- 50 g Shredded Lettuce
- 60 g Jalapenos, sliced, optional
Instructions
- Preheat your oven to 220°C (200°C fan) or 425°F. For best results, place the baking sheet in the oven to preheat too.
- Wash and peel the floury potatoes. Cut them into thin, evenly-sized strips to resemble fries.
- Place the fries into a large bowl and rinse to remove the starch, until the water turns clear.
- Place the fries in a large saucepan and cover with cold water. Add a generous pinch of salt and bring to the boil.
- Allow the fries to boil for a few minutes, then drain in a colander.
- Leave the fries for about 10 minutes to allow the steam to disperse and the fries to dry.
- In a large mixing bowl, toss the potato strips with 3 tablespoons of olive oil until they are well coated.
- Spread the potato strips evenly on a baking sheet lined with parchment paper, ensuring they are not overcrowded to allow for even baking.
- In a separate small bowl, combine the fajita seasoning ingredients: chili powder, smoked paprika, salt, white sugar, onion granules, garlic granules, cumin, and cayenne pepper.
- When the fries have been baking for about 30 minutes, remove them from the oven, and toss them with half of the fajita seasoning.
- Place the seasoned fries back in the oven and continue baking for the remaining 10-15 minutes or until they are golden and crispy, flipping them halfway through the final baking time.
- While the fries are finishing baking, cut the chicken breasts into thin strips and coat them with the remaining half of the fajita seasoning.
- Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the seasoned chicken strips until fully cooked and slightly charred, usually around 5-7 minutes.
- Once the fries are done, remove them from the oven and place them on a serving dish.
- Grate cheddar cheese over the fries while they are still hot, allowing the cheese to melt.
- Top the baked fries with the cooked fajita-seasoned chicken strips.
- Add dollops of guacamole, followed by the shredded lettuce.
- Drizzle the sour cream over the top.
- If you like some extra heat, garnish with sliced jalapenos.
- Serve immediately while still hot.
Recipe Notes
- Even Potato Slices: Maintain consistent thickness in potato slices for uniform cooking, preventing unevenly cooked fries.
- Preheat Baking Sheet: Ensure crispiness by preheating the baking sheet in the oven before spreading potato strips.
- Seasoning Timing: Achieve crispiness by adding seasoning later in the cooking process to avoid sogginess from salt and sugar present in the seasoning.
