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–+ servings

Homemade Baked And Loaded Fajita Fries With Chicken

5 from 3 votes
Oven-baked potato fries, seasoned with Fajita spices and loaded with toppings. These fajita fries are the perfect sharing plate for the whole family or with friends.
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Course: Main Course
Cuisine: American, Mexican
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Calories: 944kcal
Author: Rebecca Foxley

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.
 
 
 

Nutrition Estimate

Calories: 944kcal | Carbohydrates: 76g | Protein: 63g | Fat: 44g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.03g | Cholesterol: 182mg | Sodium: 755mg | Potassium: 2904mg | Fiber: 14g | Sugar: 5g | Vitamin A: 1184IU | Vitamin C: 102mg | Calcium: 246mg | Iron: 5mg