Loaded Fajita Potato Wedges
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Loaded Fajita Potato Wedges

Loaded Fajita Potato Wedges

with Fried Egg, Pepper Jack & Zesty Garlic Mayo

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.

Climate Superstar

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

Total Time35 minutes
Prep Time10 minutes


serving amount

16 ounce


1 unit

Red Onion

1 unit

Long Green Pepper

1 unit

Roma Tomato

1 clove


1 tablespoon

Fajita Spice Blend

4 tablespoon


(Contains Eggs)

2 unit


(Contains Eggs)

½ cup

Cheddar Cheese

(Contains Milk)

½ cup

Pepper Jack Cheese

(Contains Milk)

Not included in your delivery

1 tablespoon

Cooking Oil

1 tablespoon


(Contains Milk)




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.


Aluminum Foil
Baking Sheet
Small Bowl
Large Pan



• 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.

Roast Veggies

• 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.

Make Garlic Mayo

• 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.

Cook Eggs

• 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.

Melt Cheese

• 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.

Finish & Serve

• Carefully top veggies on sheet with tomato and fried eggs. Drizzle with garlic mayo and serve directly from sheet for a family-style experience.