Potato and Pepper Chicken Fajita
Ingredients
- 1/2 cup canola oil (4 oz)
- 5 lb frozen potato slices, thawed according to package directions
- 3 lb thinly sliced chicken breast
- 3 red onions, sliced (1 lb 8 oz)
- 3 red peppers, sliced (15 oz)
- 6 cloves garlic, minced (1 oz)
- 2 tbsp chili powder (0.4 oz)
- 2 tsp each salt and pepper (0.6 oz salt, 0.2 oz pepper)
- 48 corn tortillas (5 inch), warmed according to package directions
- 6 ripe avocados, halved, pitted, peeled and sliced (1 lb 14 oz)
- 1/2 cup finely chopped fresh cilantro (0.6 oz)
- Lime wedges, for serving optional
Directions
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.
Arrange in hotel pan and keep warm for service. Meanwhile, warm tortillas and keep warm for service.
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.
Serve 2 fajitas per serving with lime wedge.
Nutrition Facts
Per 2 fajitas
Calories 370
Fat 13g
Saturated Fat 1g
Cholesterol 30mg
Sodium 550mg
Carbohydrate 47g
Fiber 7g
Sugars 3g
Protein 19g
