Loaded Fajita Potato Wedges with Fried Egg and Pepper Jack

These loaded fajita potato wedges bring together the best of two worlds: crispy roasted potatoes and sizzling fajita veggies, all topped with melted cheese and a sunny fried egg. It’s a hearty, flavor-packed meal that’s perfect for any night of the week.

We start by roasting potato wedges with green bell pepper, onion and a bold fajita spice blend. While they crisp up, you’ll whip up a quick garlic mayo and fry an egg to golden perfection. The wedges get a blanket of cheddar and pepper jack cheese, then return to the oven until melty and irresistible. Finish with diced tomato, the fried egg and a drizzle of garlic mayo for a dish that’s as fun to eat as it is to make.

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Ingredients

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView 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

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut the potatoes into 1/2-inch thick wedges. Dice the red onion and green bell pepper into 1-inch pieces.
3. In a large bowl, toss the potato wedges, onion and bell pepper with olive oil, fajita spice blend, salt and pepper until evenly coated.
4. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until potatoes are golden and tender.
5. While the vegetables roast, make the garlic mayo: grate or mince the garlic clove and mix with mayonnaise in a small bowl. Set aside.
6. Dice the tomato into small cubes and set aside.
7. When the vegetables are done, remove the baking sheet from the oven. Sprinkle the cheddar and pepper jack cheeses evenly over the hot wedges and vegetables. Return to the oven for 3-5 minutes, until the cheese is melted and bubbly.
8. While the cheese melts, heat cooking oil in a non-stick skillet over medium heat. Fry the eggs to your desired doneness (sunny-side up recommended). Season with a pinch of salt and pepper.
9. Remove the baking sheet from the oven. Top the cheesy wedges with diced tomato and the fried eggs. Drizzle the garlic mayo over everything.
10. Serve immediately straight from the pan or transfer to plates. Enjoy!

Recipe Tips

FAQ

Can I make this dish vegetarian?

Yes, simply omit the fried eggs or use a plant-based egg substitute. The dish is already packed with flavor from the cheese and fajita spices.

How do I reheat leftovers?

Reheat in a 350°F oven for about 10 minutes to restore crispness or microwave in 30-second bursts. The eggs are best fresh, so consider adding them after reheating.

Can I use a different type of potato?

Absolutely! Russet or Yukon Gold potatoes work well. Just adjust roasting time as needed for even cooking.