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Loaded Fajita Potato Wedges
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Loaded Fajita Potato Wedges

Loaded Fajita Potato Wedges

with 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 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.

Tags:
Veggie
Spicy
Allergens:
Eggs
Milk

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

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

Not included in your delivery

2 unit

Eggs

(Contains Eggs)

1 tablespoon

Cooking Oil

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Calories810 kcal
Fat59 g
Saturated Fat21 g
Carbohydrate50 g
Sugar10 g
Dietary Fiber6 g
Protein23 g
Cholesterol280 mg
Sodium740 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

Instructions

Prep
1

• 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.

Roast Veggies
2

• 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.

Make Garlic Mayo
3

• 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.

Finish & Serve
4

• 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.