Servings: 4 people
Equipment
- 1 Air Fryer
Ingredients
- 5 small/medium potatoes
- olive oil + salt, pepper, garlic powder, and paprika (for potatoes)
- 1 lb chicken breast
- 2 TBSP of butter
- 1/2 tsp each salt and pepper
- 1/4 tsp cayenne
- 2 tsp chili powder
- 1 tsp each of cumin, paprika, and dried cilantro
- 10 oz White Queso
- Pico de Gallo
- Fresh cilantro
Instructions
- Peel, wash potatoes, and cut up into cubes.
- Toss with olive oil, salt, pepper, garlic powder, and paprika (I don’t use exact measurements for this part).
- Cook potatoes in the air fryer at 400 degrees for about 20-25 minutes shaking them around at least a couple times while they cook.
- While potatoes are cooking cut the chicken up into small pieces. Heat a skillet over medium high heat.
- Add chicken to the skillet and season with salt, cayenne, chili powder, cumin, paprika, dried cilantro, and black pepper. Stir until chicken is well coated in seasoning. Cook chicken until it reaches an internal temp of 165 degrees.
- Once the potatoes and chicken are cooked combine them together in the skillet and pour warmed up Queso over them. Top with fresh cilantro. Top each plate with some Pico de Gallo and serve! Enjoy!
Notes
If you don't have an air fryer you can cook the potatoes in the oven at 400 degrees for about 25 minutes or until they are cooked to your liking.
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