Fajita Chicken Loaded Wedges
with Cheese, Smashed Avocado and Soured Cream
- Milk
- Milk
- May contain traces of allergens
Load up on flavour with our Fajita Chicken Loaded Wedges. We've traded tortillas for potato wedges, loading them with spiced fajita style chicken and bubbly melted cheese for a fun and easy dinner. Finish with soured cream and smashed avocado for that Mexican inspired twist.
Ingredients
700 grams
Potatoes
1 sachet(s)
Dried Oregano
1 unit(s)
Bell Pepper
2 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
4 unit(s)
British Chicken Thighs
30 grams
Tomato Puree
1 sachet(s)
Central American Style Spice Mix
10 grams
Chicken Stock Paste
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
150 grams
Smashed Avocado
Not included in your delivery
1 tbsp
Honey
50 milliliter(s)
Water for the Sauce
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, sprinkle over the oregano, 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 Cheddar cheese.
Cut each chicken thigh into 2cm chunks. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
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: The chicken is cooked when no longer pink in the middle.
Once the chicken is cooked, add the sliced pepper to the pan and stir-fry until just soft, 4-5 mins.
Reduce the heat to medium, then add the garlic, tomato puree and Central American style spice. Cook until fragrant, 1 min.
Stir in the chicken stock paste, honey and water for the sauce (see pantry for amount). Simmer until thickened, 3-4 mins.
Taste the fajita mix and season with salt and pepper if needed. Add a splash of water if it's a little too dry.
When everything's ready, share the wedges between your plates and top with the chicken fajita mix.
​Build your own! Bring everything to the table and everyone can add the toppings they like best.
Sprinkle over the cheese. Finish with a dollop of soured cream and smashed avocado - wedges loaded!
