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 pepper, onion, and our signature Fajita Spice; meanwhile, you whip up a surprising side (garlic mayo—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 and a mayo drizzle, then eaten straight from the pan for a meal that's the best of two tasty worlds.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
16 ounce
Potatoes
1 unit
Red Onion
1 unit
Long Green Pepper
1 unit
Tomato
1 clove
Garlic
1 tablespoon
Fajita Spice Blend
4 tablespoon
Mayonnaise
(Contains Eggs)
½ cup
Cheddar Cheese
(Contains Milk)
½ cup
Pepper Jack Cheese
(Contains Milk)
1 teaspoon
Garlic Powder
2 unit
Eggs
(Contains Eggs)
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Slice top off green pepper; core and deseed, then cut into ½-inch-thick rings. Dice tomato into ¼-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, garlic powder, 2 tsp Fajita Spice Blend (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, 25-30 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 Blend until combined. Season with a pinch of salt and pepper. • Optional: Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Once hot, crack two eggs* (four eggs for 4) 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. • Carefully top veggies on sheet with tomato and fried eggs (if using). Drizzle with garlic mayo and serve directly from sheet for a family-style experience.
Wash hands and surfaces after handling raw eggs. Cook until yolks and whites are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness.