Halve potatoes lengthwise. For a flatter surface, before halving potatoes, we recommend trimming two sides so they lay flat on sheet and to prevent rolling.

Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil, fajita seasoning, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer, cut-side down, on one side.

Roast in hot oven until golden-brown and fork-tender, 18-20 minutes.

While potatoes roast, continue recipe.

Mince cilantro (no need to stem).

Core tomatoes and cut into 1/2" dice.

Crush tortilla strips.

Cut lime into wedges.

Combine tomatoes, cilantro, guacamole, and a pinch of salt in a mixing bowl. Set aside.

Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

Pat chicken dry. Place chicken on a separate cutting board. Cover chicken with plastic wrap and use a heavy object to pound to an even 1/2" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.

Season both sides with a pinch of salt and pepper.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add chicken to hot pan and cook until browned on one side, 2-3 minutes.

Remove from burner.

Transfer chicken, seared-side up, to empty half of baking sheet. Top with cheese, tortilla strips, and jalapeños (use less if spice-averse).

Roast in hot oven until potatoes are tender, cheese has melted, and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

Carefully remove from oven.

Plate dish as pictured on front of card, topping potatoes with guacamole mixture (or serve on the side for dipping). Squeeze lime wedges over to taste. Bon appétit!