Loaded Fajita Potato Wedges

Name: Loaded Fajita Potato Wedges with Fried Egg, Pepper Jack & Zesty Garlic Mayo
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 16 ounce Potatoes; 1 unit Red Onion; 1 unit Long Green Pepper; 1 unit Roma Tomato; 1 clove Garlic; 1 tablespoon Fajita Spice Blend; 4 tablespoon Mayonnaise; 2 unit Eggs; ½ cup Cheddar Cheese; ½ cup Pepper Jack Cheese; 1 tablespoon Cooking Oil; 1 tablespoon Butter; Salt; Pepper

with Fried Egg, Pepper Jack & Zesty Garlic Mayo

Recipe Development TeamPublished on May 10, 2022

4.2

(2.2K customers rated)

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You’ve had fajitas, and you’ve had potato wedges, but you’ve probably never had either of those things quite like this. Potatoes roast with green bell pepper, onion, and our signature Fajita Spice; meanwhile, you whip up some surprising sides (garlic mayo and fried eggs—heyo!). Wedges are topped with cheddar and pepper jack, then returned to the oven until melty and “nacho-esque.” Everything’s garnished with diced tomato, eggs, and mayo drizzle, then eaten straight from the pan for a meal that's the best of two tasty worlds.

Tags:

Veggie

•Spicy

•Climate Superstar

Allergens:

Egg

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time10 minutes

DifficultyHard

Ingredients

serving amount

16 ounce

Potatoes

1 unit

Red Onion

1 unit

Long Green Pepper

1 unit

Roma Tomato

1 clove

Garlic

1 tablespoon

Fajita Spice Blend

4 tablespoon

Mayonnaise

(Contains: Egg)

2 unit

Eggs

(Contains: Egg)

½ cup

Cheddar Cheese

(Contains: Milk)

½ cup

Pepper Jack Cheese

(Contains: Milk)

Not included in your delivery

1 tablespoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories860 kcal

Fat59 g

Saturated Fat22 g

Carbohydrate63 g

Sugar9 g

Dietary Fiber6 g

Protein24 g

Cholesterol280 mg

Sodium700 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Aluminum Foil

•Baking Sheet

•Small Bowl

•Large Pan

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Halve, peel, and thinly slice onion. Slice top off green pepper; core and deseed, then cut into 1⁄2-inch-thick rings. Dice tomato into 1⁄4-inch pieces. Peel and finely chop garlic.

• Toss potatoes, onion, and green pepper on a foil-lined baking sheet with a large drizzle of oil, 2 tsp Fajita Spice (4 tsp for 4 servings), a big pinch of salt, and pepper. • Spread veggies out in a single layer. Roast on top rack until browned and tender, 20-25 minutes.

• Place garlic and 1 TBSP butter (2 TBSP for 4 servings) in a small microwave- safe bowl. Microwave until softened, 20-25 seconds. Set aside to cool. • Once cooled, stir in mayonnaise and remaining Fajita Spice until combined. Season with a pinch of salt and pepper.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Once hot, crack eggs* into pan and cover. Fry eggs to preference. Season with salt and pepper. • Remove pan from heat; cover to keep warm.

• Once veggies are done, carefully remove baking sheet from oven. Sprinkle cheddar and pepper jack over veggies. Return to oven and bake until cheese melts, 2-3 minutes.