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Potato and Pepper Chicken Fajita

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Complexity: easy
Prep: 20 min
Cook: 15 min
Ready in: 35 min
Serves: 24

Potato and Pepper Chicken Fajita

Directions

Heat oil in large rondeau pan or tilt fryer to medium-high heat; cook potatoes, chicken, onions, peppers, garlic, chili powder, salt and pepper for 12 to 15 minutes or until potatoes are golden and chicken is cooked through. Makes 4 quarts.
Arrange in hotel pan and keep warm for service. Meanwhile, warm tortillas and keep warm for service.
Assemble 1/3 cup potato and chicken mixture in each tortilla to order. Top with avocado slices (0.5 oz) and 1 tsp fresh cilantro.
Serve 2 fajitas per serving with lime wedge.

Nutrition Facts

Per 2 fajitas

Calories 370

Fat 13g

Saturated Fat 1g

Cholesterol 30mg

Sodium 550mg

Carbohydrate 47g

Fiber 7g

Sugars 3g

Protein 19g

Ingredients

1/2 cup canola oil (4 oz)
5 lb frozen potato slices, thawed according to package directions
3 lb thinly sliced chicken breast
3 red onions, sliced (1 lb 8 oz)
3 red peppers, sliced (15 oz)
6 cloves garlic, minced (1 oz)
2 tbsp chili powder (0.4 oz)
2 tsp each salt and pepper (0.6 oz salt, 0.2 oz pepper)
48 corn tortillas (5 inch), warmed according to package directions
6 ripe avocados, halved, pitted, peeled and sliced (1 lb 14 oz)
1/2 cup finely chopped fresh cilantro (0.6 oz)
Lime wedges, for serving optional

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