If you are looking for a meal that combines the comfort of crispy roasted potatoes with the bold, zesty flavors of a classic fajita, these Cheesy Fajita Chicken Loaded Potatoes are for you. This dish is a fantastic way to upgrade your standard chicken dinner into something vibrant, filling, and packed with texture.
Each bowl is layered with perfectly seasoned, air-fried potato cubes, succulent fajita chicken, and sautéed peppers, all topped with melted cheese and creamy avocado for a satisfying finish.
Recipe Details
- Flavor Profile: Zesty and savory with a hint of smokiness from the fajita spices and paprika, balanced by the cooling freshness of avocado.
- Textures: A delightful contrast between the crunch of air-fried potatoes and the tender, juicy chicken and softened bell peppers.
- Total Time: Approximately 35–40 minutes.
- Difficulty Level: Easy; involves simple boiling, air-frying, and stovetop sautéing.
What You’ll Need
This recipe relies on hearty potatoes either Russet or Yukon Gold as a base. For the protein, you will use lean chicken breast seasoned with a fajita mix, accompanied by a colorful duo of red and green bell peppers. The dish is brought together with a generous topping of shredded cheddar cheese and fresh green onions.
Ingredient Notes
- Potatoes – Using Russet or Yukon Gold ensures you get that fluffy interior and crisp exterior. Par-boiling them briefly before air-frying is the secret to the perfect texture.
- Chicken Breast – Dicing the chicken into small, uniform pieces allows it to cook quickly and pick up more of the seasoning.
- Fajita Seasoning Mix – This provides all the essential spices like cumin, chili powder, and onion powder in one convenient packet.
- Reduced-Fat Cheddar – This offers the classic sharp cheddar taste and excellent melting properties while keeping the dish a bit lighter.
- All-Purpose Seasoning – This acts as a flavor enhancer for the potatoes, ensuring every bite is seasoned to the core.
Add-ins and Substitutions
- Vegetables – Feel free to add sliced mushrooms or jalapeños to the skillet if you want extra heartiness or a spicy kick.
- Cheese – While cheddar is delicious, a Mexican blend or pepper jack cheese would also work beautifully for a different flavor profile.
- Garnish – If you don’t have green onions, fresh cilantro or even a dollop of Greek yogurt can provide a nice, bright contrast to the warm spices.
How to Make Cheesy Fajita Chicken Loaded Potatoes
1. Prepare and Cook the Potatoes Start off by cooking your potatoes. Cut them into small, even cubes. Place them in a pot of water and boil for 4 minutes. After boiling, drain the water and toss the cubes with the paprika, all-purpose seasoning, garlic powder, salt, pepper, and a bit of spray oil. Transfer them to the air fryer and cook at 400°F for 20–25 minutes until they are nice and crispy.
2. Season and Sear the Chicken While the potatoes are in the air fryer, prepare the chicken. Add the diced chicken breast to a bowl and toss with the fajita seasoning mix until fully coated. Heat a skillet over medium-high heat and fry the chicken until it has developed some good color all over.
3. Sauté the Veggies Add the diced onion and the red and green bell peppers to the skillet with the chicken. Continue to cook, stirring occasionally, until the vegetables have softened and the chicken is cooked through.
4. Assemble the Bowls Once everything is cooked, it is time to build your meal. Layer the crispy potatoes into the bottom of your bowls, followed by a generous portion of the fajita chicken and vegetable mixture.
5. Add Toppings Sprinkle the shredded reduced-fat cheddar cheese over the hot chicken so it begins to melt. Top each bowl with the mashed avocado and a garnish of green onions or fresh parsley. Enjoy!
Pro Tip: Do not skip the 4-minute boil for the potatoes! This softens the starch on the outside of the cubes, which is what creates those extra-crispy edges once they hit the hot air of the air fryer.
Recipe Tips
- Even Dicing – Try to keep the chicken and the bell peppers similar in size so that they cook at the same rate in the skillet.
- Crowding the Air Fryer – If you are making a large batch, cook the potatoes in layers or shake the basket frequently to ensure the air can circulate and crisp every side.
- Avocado Freshness – Mash your avocado just before serving to prevent it from browning, and add a tiny squeeze of lime juice if you want extra zing.
FAQs
Can I make this in the oven if I don’t have an air fryer? Yes! You can roast the seasoned potatoes at 425°F for about 25–30 minutes after the initial boil. Just be sure to spread them out on a baking sheet.
How do I store leftovers? The chicken and vegetable mix can be stored in an airtight container for up to 3 days. It is best to store the potatoes separately to try and maintain some of their crispness when reheating.
Is the fajita seasoning spicy? Most store-bought packets are mild to medium. If you are sensitive to heat, look for a “mild” version, or if you love spice, add a pinch of cayenne pepper to the chicken.
Serving Suggestions
- Side Salad – A simple corn and black bean salad pairs perfectly with the fajita flavors.
- Dipping Sauce – Serve with a side of salsa or a light sour cream dip for extra moisture.
- Grain Option – While the potatoes are the star, you could serve any leftover chicken and peppers over a small portion of lime-seasoned rice.
Make This Recipe in Advance
The chicken can be diced and tossed in the fajita seasoning several hours ahead of time and kept in the refrigerator. You can also dice the onions and peppers in advance so that the stovetop portion of the recipe takes less than 10 minutes. The potatoes are best when cooked fresh to ensure they stay as crispy as possible!
Print
Cheesy Fajita Chicken Loaded Potatoes
- Total Time: 35 minutes
- Yield: 2 Bowls 1x
Description
These Cheesy Fajita Chicken Loaded Potatoes combine crispy roasted potatoes with bold, zesty fajita flavors. Layered with air-fried potato cubes, succulent seasoned chicken, and sautéed peppers, this dish is finished with melted cheddar and creamy avocado for a filling, high-protein meal.
Ingredients
The Crispy Potatoes
- 14 oz potatoes, cubed
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon all-purpose seasoning
- Salt and black pepper, to taste
- Spray oil
The Fajita Chicken & Veggies
- 10.5 oz chicken breast, diced
- 1 packet fajita seasoning mix
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 small yellow onion, diced
The Toppings
- 1/2 cup shredded reduced-fat cheddar cheese
- 1/2 avocado, mashed
- Green onions or fresh parsley, for garnish
Instructions
Prepare the Potatoes: Boil cubed potatoes for 4 mins, then drain. Toss with paprika, garlic powder, seasoning, salt, pepper, and spray oil.
Air Fry: Cook in the air fryer at 400°F for 20–25 mins until golden and crispy.
Cook the Chicken: Toss diced chicken with fajita seasoning. Sauté in a skillet over medium-high heat until golden.
Sauté the Veggies: Add onion and bell peppers to the skillet. Cook until softened and chicken reaches 165°F.
Assemble & Finish: Layer crispy potatoes in bowls. Top with the chicken/veggie mix, shredded cheese, and mashed avocado. Garnish and serve.
Notes
The Secret Boil: Par-boiling softens the surface starch, allowing the air fryer to create a much crunchier exterior.
Crowding: Air must circulate to crisp the potatoes; shake the basket frequently.
Uniformity: Keeping the chicken, peppers, and potatoes the same size ensures a balanced bite.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Air Fryer / Skillet
- Cuisine: Tex-Mex Inspired
Nutrition
- Serving Size: 1 Bowl
- Calories: 480
- Sugar: 4g
- Sodium: 840mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 95mg
Keywords: fajita chicken potatoes, loaded air fryer potatoes, healthy chicken fajita bowls, crispy potato bowls, 35 minute dinners, high protein potato bowls
