These Chicken Fajita Potatoes are such a fun and delicious way to mix up the family favourite dinner. Crispy potatoes, tasty toppings and melted cheese!
One of my favourite ways to eat potatoes midweek is air frying cubes until they are super crispy. Simple but SO satisfying. Last week I had all of the ingredients for chicken fajitas and thought, “what a beautiful marriage..” and here we are!
This Chicken Fajitas Potatoes is a speedy dinner that’s perfect for when time and energy levels are low.
Air fry your potatoes, whip up your chicken fajita topping and you’re good to go.
Why you’ll love this Air Fryer Chicken Fajita Potatoes recipe
New and different take on fajita flavours
Lots of flavour
Simple ingredients
Sarah’s notes
When I say Air Fryer Chicken Fajita Potatoes, we’re only making the potatoes in the air fryer!
This speeds up the timings as we can leave those tiny roasties to cook while we’re frying up our fajita sauce ingredients to pour on top.
Loaded Chicken Fajita Potatoes Ingredients
For the air fryer potatoes:
- Potatoes – Go for the kind that when roasted are soft and fluffy on the inside but crispy on the outside, like floury Maris Piper, King Edward or Rooster. Cubed these.
- Garlic granules
- Olive oil
For the chicken:
- Olive oil
- Garlic – Use 2 crushed cloves.
- Chicken – This recipe uses 4 breasts for 4 servings. Dice them.
- Veggies – Red onion and peppers.
- Fajita – Use seasoning or a packet mix.
- Chicken stock – Made from a cube is fine.
- Cream cheese – You’ll need about 100g of your favourite kind.
- Grated cheese – Any kind, I use cheddar.
- To garnish – Chopped coriander or parsley.
- Sea salt and freshly ground black pepper – Season generously.
How to make Chicken Fajita Potatoes
1. Start to air fry your potatoes as per the recipe below, then fry your chicken, garlic, onion, pepper and fajita seasoning.
2. Stir in the stock and cream cheese and leave to simmer for a few minutes.
3. Pour in your cooked potatoes from the air fryer.
4. Top with the grated cheddar and put under the grill for a few minutes until golden.
Leftovers
In the fridge Keep this covered in the fridge for up to 3 days and reheat thoroughly before eating.
In the freezer Freeze this in portions in a freezer-safe container or bag. Defrost thoroughly and reheat until piping hot in a microwave or in a pan over a medium heat.
To serve
You could serve this with tortilla chips, guacamole and salsa on the side for an even heartier meal.
More Fajita recipes…
Family Dinner Ideas
Easy Chicken Fajitas {Oven Baked}
Under 15 minutes
Halloumi Fajitas {15 Minute Meal}
Slow Cooker
Slow Cooker Chicken Fajitas
FAQs
Sure. Simply mix chilli powder, ground cumin, cumin seeds, paprika, cayenne pepper, garlic powder, sea salt and ground black pepper together.
Yes, just bake the potatoes in the oven for about the same time (at the same temperature) or until they are cooked through and crispy.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Chicken Fajita Potatoes
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Ingredients
For the potatoes:
- 600 g Potatoes Cut into 1cm cubes
- 2 tsp Garlic granules
- 1 tbsp Olive oil
For the chicken:
- 2 tbsp Olive oil
- 1 Red onion Diced
- 2 Garlic cloves Crushed
- 4 Chicken breasts Diced
- 2 Peppers Diced
- 3 tbsp Fajita seasoning Or 1 packet
- 150 ml Hot chicken stock
- 100 g Cream cheese
- 150 g Grated cheddar cheese
- Chopped coriander or parsley To garnish
- Sea salt and freshly ground black pepper Season to taste
Instructions
-
Toss the diced potatoes with the garlic granules and olive oil and put in the airfryer at 200℃ for 20 – 25 minutes until soft in the middle but crispy around the edges.
-
Meanwhile, heat the olive oil in a large frying pan over a medium high and fry the onion and garlic for a few minutes before adding the chicken.
-
Cook for 5 minutes, then add the peppers and fajita seasoning and cook for 5 minutes more until the chicken is cooked through.
-
Stir in the stock and cream cheese and leave to simmer for a few minutes before stirring in the potatoes.
-
Top with the grated cheddar and put under the grill for a few minutes until golden. Then garnish with chopped coriander.
Notes
Fajita: Use seasoning or a packet mix.
Chicken stock: Made from a cube is fine.
Nutrition
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