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Chicken Fajita Loaded Fries

Crispy double-fried fries loaded with fajita-seasoned chicken thighs, charred peppers and onions, and two layers of melted cheddar and Monterey Jack cheese. The ultimate loaded fries recipe for game day or weeknight dinners.
Servings 4 servings
Calories 775 kcal
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Equipment

  • Deep Fryer or Heavy Pot
  • Cast Iron Skillet or Griddle
  • Wire Rack
  • Sheet Pan
  • Instant-Read Thermometer

Ingredients
  

Fries

  • 1 bag frozen hand-cut fries Idaho style
  • oil for frying canola, vegetable, or peanut
  • salt to taste

Chicken Fajita Mix

  • 1.5 lbs boneless skinless chicken thighs or breasts
  • 1 tbsp olive oil
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 0.5 large onion diced

Fajita Seasoning

  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 lime juiced

Assembly and Toppings

  • 2 cups shredded cheese cheddar and Monterey Jack blend
  • queso or nacho cheese optional drizzle
  • fresh cilantro optional
  • sour cream or chipotle crema optional

Instructions
 

  • Heat oil to 325°F. Fry frozen fries for 3-4 minutes until cooked through. Remove to a wire rack. Increase oil to 375°F and fry again 2-3 minutes until deep golden and crispy. Drain and salt immediately.
  • Mix fajita seasoning. Season chicken thighs generously. Cook in a hot skillet with olive oil for 6-8 minutes, flipping often, until internal temp reaches 170-175°F. Rest 2 minutes, then chop into bite-sized pieces.
  • In the same skillet, cook diced peppers and onions for 4-5 minutes with visible char. Add chopped chicken back in and squeeze lime juice over everything. Toss to combine.
  • Spread fries on a sheet pan. Add 1 cup cheese, then chicken fajita mix, then remaining 1 cup cheese on top.
  • Broil for 2-4 minutes until cheese is fully melted and bubbling with golden spots. Watch closely.
  • Top with fresh cilantro, sour cream or chipotle crema, and optional queso drizzle. Serve immediately.

Notes

Grill Master Tip: Double frying is the difference between loaded fries that stay crispy and loaded fries that turn soggy. The first fry at 325°F cooks the interior. The second fry at 375°F creates a rigid, moisture-resistant shell that holds up under heavy toppings.
Air Fryer Option: Cook fries at 400°F for 15-18 minutes, shaking halfway. They will not be as crispy as deep-fried but still work well.
Make It on the Grill: Use a cast iron skillet on the grill for the chicken and peppers. Fry the fries in a Dutch oven over a side burner or use the oven inside.