Chicken Fajita Loaded Fries
Crispy double-fried fries loaded with juicy fajita-seasoned chicken, charred peppers and onions, and melted cheese — the ultimate Tex-Mex appetizer for game day or dinner.
Ingredients
Fries
- 1 bag frozen hand-cut fries Idaho style
- oil for frying canola, vegetable, or peanut
- salt to taste
Chicken Fajita Mix
- 1.5 lbs boneless skinless chicken thighs or breasts
- 1 tbsp olive oil
- 1 green bell pepper diced
- 1 red bell pepper diced
- 0.5 large onion diced
Fajita Seasoning
- 1 tsp chili powder
- 1 tsp smoked paprika
- 0.5 tsp cumin
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 lime juiced
Assembly and Toppings
- 2 cups shredded cheese cheddar and Monterey Jack blend
- queso or nacho cheese optional drizzle
- fresh cilantro optional
- sour cream or chipotle crema optional
Instructions
- Heat oil to 325°F. Fry frozen fries for 3-4 minutes until cooked through. Remove to a wire rack. Increase oil to 375°F and fry again 2-3 minutes until deep golden and crispy. Drain and salt immediately.
- Mix fajita seasoning. Season chicken generously. Cook in a hot skillet with olive oil for 6-8 minutes, flipping often, until internal temp reaches 170-175°F. Rest 2 minutes, then chop into bite-sized pieces.
- In the same skillet, cook diced peppers and onions for 4-5 minutes with visible char. Add chopped chicken back in and squeeze lime juice over everything. Toss to combine.
- Spread fries on a sheet pan. Add 1 cup cheese, then chicken fajita mix, then remaining 1 cup cheese on top.
- Broil for 2-4 minutes until cheese is fully melted and bubbling with golden spots. Watch closely.
- Top with fresh cilantro, sour cream or chipotle crema, and optional queso drizzle. Serve immediately.
Notes
For extra crispy fries, don't skip the double-fry method. Leftover chicken mix stores separately from fries for up to 3 days.