Prep 15 mins
Cook 20 mins
I made this the other day when I was trying to use up some frozen fajita vegetables. My husband begged me to write it down and make it again, since I tend to never make the same thing twice. I have put in instructions if you prefer to use fresh vegetables. I have seen a copycat recipe for Emeril's Bayou Blast cajun seasoning on this site, so if you can't find it at the store, use that. We like some kick, so if you aren't a huge fan of spice, cut the amount of Bayou Blast to taste. The leftovers were great for breakfast with scrambled eggs!
- 4 boneless skinless chicken breasts, rinsed and patted dry
- 4 medium russet potatoes
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 (8 ounce) packagefrozen fajita vegetables (or 1 fresh red or green bell pepper and 1 white onion, sliced)
- 1 tablespoon emeril bayou blast seasoning
- 8 small tortillas, warmed
- sour cream, to garnish
- salsa, to garnish
- shredded cheddar cheese, to garnish
- Cook the potatoes in the oven or microwave until fork-tender.
- Set aside and let cool.
- Sprinkle the chicken on both sides with Bayou Blast.
- Grill or broil until no longer pink in the middle (I use my George Foreman grill, 5-6 minutes per side).
- Slice the chicken and set aside.
- Heat the frozen fajita vegetables as directed for skillet, or saute the fresh ones in a teaspoon of olive oil until crisp-tender.
- In a large skillet, heat the olive oil over medium-high.
- Slice the potatoes, and distribute evenly in the pan, in one layer.
- Cook until a deep golden brown, then turn and brown on the other side.
- Add the chicken and vegetables, garlic, and another generous dash of the Bayou Blast.
- Heat through, and serve with warm tortillas and desired garnishes.