Ingredients:
4 boneless skinless chicken breasts, rinsed and patted dry
4 medium russet potatoes
3 tablespoons olive oil
2 cloves garlic, minced
1 (8 ounce) packages frozen 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
Directions:
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.
Servings: 4-6
Time preparation: 15 min.
Time total: 35 min.