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Potato and Pepper Chicken Fajita
  1. 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.
  2. Arrange in hotel pan and keep warm for service. Meanwhile, warm tortillas and keep warm for service.
  3. 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.
  4. Serve 2 fajitas per serving with lime wedge.
  5. Tips: Substitute sirloin beef, pork tenderloin or your favorite beans for chicken if desired. Can be served with sour cream and salsa.
Recipe Notes

Nutrition Facts
Per 2 fajitas

Calories 370
Fat 13g
Saturated Fat 1g
Cholesterol 30mg
Sodium 550mg
Carbohydrate 47g
Fiber 7g
Sugars 3g
Protein 19g

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