Cheesy Cajun Loaded Wedges
Dive into a plate of Cheesy Cajun Loaded Wedges, where crispy, spiced potato wedges meet juicy, seasoned chicken, all drizzled with gooey melted cheese! This mouthwatering dish is not only packed with protein but also bursts with flavor, making it the perfect treat for any occasion. Get ready to indulge in a satisfying and easy meal that will keep you coming back for more!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Peppers
- potatoesoptional
- sweet corn
- water
🥩Meat & Seafood(1)
- chicken
🥛Dairy & Eggs(1)
- 250 g of grated cheese (8.82 oz)
🫙Pantry Staples(2)
- olive oil
- tomato paste
🧂Spices & Seasonings(1)
- Cajun seasoning
Nutrition (per serving)
Calories
666
Protein
59g
Carbs
35g
Fat
33g
👨🍳 Instructions
- 1
Dice the chicken into cubes and season it.
- 2
Drizzle with oil and mix well until the chicken changes color.
- 3
Optionally, peel the potatoes, slice them into thin wedges, and place them on a baking tray.
- 4
Sprinkle Cajun seasoning and drizzle olive oil over the potatoes, then toss to coat.
- 5
Bake the potatoes in the oven as per the settings on screen.
- 6
In a hot pan, add the chicken and cook until juicy, then set aside.
- 7
Add peppers to the pan and stir on medium heat until nicely charred.
- 8
Add sweet corn, tomato paste, more Cajun seasoning, and a dash of water, stirring to combine.
- 9
Add the chicken back to the pan and mix everything together.
- 10
Sprinkle grated cheese on top, cover with a lid, and let it melt.
- 11
Divide into four equal servings.
💡 Pro Tips
- ✓Cut potato wedges to 0.5-0.75 inches thick and toss with oil at a 1:8 oil-to-potato ratio by weight before baking, ensuring even coating and crispy edges through Maillard browning at 425°F.technique0.5-0.75 inches thick|1:8 oil ratio
- ✓Pat chicken cubes completely dry before seasoning and searing in a 375°F+ pan for 90-120 seconds per side without moving them, allowing the Maillard reaction to form a flavorful crust while retaining juiciness.technique375°F+|90-120 seconds per side
- ✓Add tomato paste to the hot pan for 1-2 minutes before adding liquid to 'bloom' it, concentrating umami compounds and eliminating raw vegetable flavor through caramelization.timing1-2 minutes
- ✓Use 250g cheese distributed in two layers—50% mixed into the sauce at 160°F to emulsify with fat, and 50% sprinkled on top just before serving—to prevent grease separation and ensure melted texture contrast.ingredient50% mixed|50% topping|160°F
- ✓Char peppers on medium-high heat for 4-5 minutes before stirring frequently, allowing cell walls to break down and release sweet compounds while developing bitter/smoky depth through Maillard browning.timing4-5 minutes initial char
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