Loaded Fajita Potato Wedges with Pepper Jack and Garlic Mayo

These loaded potato wedges bring together the best of two worlds: crispy, oven-roasted potatoes and sizzling fajita flavors. Tossed with green bell pepper, onion and a bold fajita spice blend, then topped with a blend of cheddar and pepper jack cheese until melty and irresistible. A drizzle of homemade garlic mayo adds a creamy, tangy finish.

Perfect for a casual dinner or game day snack, this sheet pan meal is as fun to eat as it is to make. Serve straight from the pan for a family-style feast that everyone will love.

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Ingredients

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice onion. Slice top off green pepper; core and deseed, then cut into ½-inch-thick rings. Dice tomato into ¼-inch pieces. Peel and finely chop garlic.
2. Toss potatoes, onion and green pepper on a foil-lined baking sheet with a large drizzle of oil, 2 tsp Fajita Spice Blend (4 tsp for 4 servings), garlic powder, a big pinch of salt and pepper. Spread veggies out in a single layer. Roast on top rack until browned and tender, 25-30 minutes.
3. Place garlic and 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until softened, 20-25 seconds. Set aside to cool. Once cooled, stir in mayonnaise and remaining Fajita Spice Blend until combined. Season with a pinch of salt and pepper. Optional: Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Once hot, crack two eggs (four eggs for 4) into pan and cover. Fry eggs to preference. Season with salt and pepper. Remove pan from heat; cover to keep warm.
4. Once veggies are done, carefully remove baking sheet from oven. Sprinkle cheddar and pepper jack over veggies. Return to oven and bake until cheese melts, 2-3 minutes. Carefully top veggies on sheet with tomato and fried eggs (if using). Drizzle with garlic mayo and serve directly from sheet for a family-style experience. Wash hands and surfaces after handling raw eggs. Cook until yolks and whites are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness.

Recipe Tips

FAQ

Can I make this recipe vegetarian?

Yes, simply omit the fried eggs. The dish is already packed with flavor from the fajita spice and cheese.

Can I use a different type of cheese?

Absolutely. Cheddar and pepper jack are recommended, but you can use any melting cheese like Monterey Jack, mozzarella or a Mexican blend.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness.