Fajita Chicken Loaded Wedges
with Cheese and Zesty Soured Cream
These delicious Fajita Chicken Loaded Wedges have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
700
Potatoes
1
Bell Pepper
(May contain traces of: Celery)
2
Garlic Clove**
30
Mature Cheddar Cheese
(Contains: Milk)
260
Diced British Chicken Thigh
20
Chipotle Paste
50.25
Soured Cream
(Contains: Milk)
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press).
Grate the cheese.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and season with salt and pepper.
Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Add the sliced pepper to the frying pan and stir-fry until just soft, 4-5 mins.
Reduce the heat to medium, then add the garlic and chipotle paste (add less if you'd prefer things milder). Cook until fragrant, 1 min.
Taste the fajita mix and season with salt and pepper if needed. Add a splash of water if it's little too thick.
When everything's ready, share the wedges between your plates and top with the chicken fajita mix.
Sprinkle over the cheese. Finish with a dollop of soured cream - wedges loaded!
Enjoy!
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