If you’re looking for the ultimate comfort food that’s crispy, cheesy, spicy, and totally satisfying… Welcome to my dream plate of Loaded Wedges. This is the kind of recipe that saves the day especially after a late night and a serious craving for something delish. These wedges are packed with peri-peri chicken, gooey halloumi, melty cheese, and that sweet chilli jam magic. Honestly, one potato just isn’t enough. Let’s go big.
Method
1. Wedge Prep Magic
First things first let’s get those wedges perfect. Start by washing and chopping your two medium potatoes into chunky wedges. Don’t worry about making them all the same size, but try to keep them similar so they cook evenly. Pop the wedges into a microwave-safe bowl, cover, and microwave them for 7 minutes to soften them up. This step makes a big difference in texture later. Once they’re softened, spray them lightly with fry light or any low-calorie cooking spray. Season generously with salt, pepper, and half of the Nando’s medium peri-peri rub. Give them a good toss to coat. Now, place them in your air fryer basket and cook at 190°C for about 25 minutes, shaking every 7–8 minutes so they brown evenly. If you’re using an oven, spread the wedges on a baking tray and roast at 200°C for about 45 minutes, flipping halfway through.
2. Chicken + Halloumi Party
While the wedges are crisping up, it’s time to start the party in the pan. Take your diced chicken breast (about 180g) and coat it with the remaining half of the peri-peri rub. Heat a non-stick frying pan over medium heat and add the chicken. Cook for 2–3 minutes, stirring occasionally to get a nice sear on the outside. Next, slice your 45g of reduced-fat halloumi into bite-sized pieces and toss them into the pan with the chicken. Let everything cook together for another 8–10 minutes until the halloumi turns golden and the chicken is cooked through. The aroma at this stage is next-level.
3. Creamy Twist
Now for the creamy magic. Turn the heat down low and add 1 tablespoon of lightest cream cheese along with 1 tablespoon of water straight into the pan. Stir everything well until the cheese melts and blends into a smooth, slightly saucy coating over the chicken and halloumi. You’re looking for a creamy consistency that’s thick enough to cling to the ingredients without being runny. This step helps tie the whole dish together with a little richness.
4. Stack It Up
Once your wedges are crisp and golden, it’s time to bring it all together. Transfer them into an oven-safe dish, spreading them out to form a base layer. Spoon the creamy chicken and halloumi mixture right on top. Scatter a few chunks of red pepper over the top for a sweet crunch and color. Sprinkle on 15g of grated cheese and finish it all off with a drizzle of Nando’s sweet chilli jam (about 12g) this gives the dish that sticky-sweet final touch. Return the whole thing to the air fryer or oven for another 2–3 minutes, just until the cheese melts and everything looks gooey and irresistible.
Necessary Tools
- Air fryer (or oven)
- Microwave
- Frying pan
- Oven-safe dish
- Chopping board & knife
- Spoon for mixing
LOADED WEDGES (Nando’s Style!)
Cuisine: AmericanDifficulty: Easy1
servings15
minutes35
minutes50
minutesIngredients
2 medium potatoes
1 chicken breast (about 180g), diced
45g reduced-fat halloumi cheese
1 tbsp Nando’s medium peri-peri rub
1 tbsp lightest cream cheese
A few chunks of red pepper
1 tbsp water
15g grated cheese
12g Nando’s sweet chilli jam
Directions
- Wedge prep magic
Chop your potatoes into chunky wedges (don’t be shy with size). Microwave them for 7 minutes until they soften. Spray with a little fry light (or cooking spray), season with salt, pepper, and half of the peri-peri rub. Pop them into the air fryer at 190°C for 25 minutes. (Oven option 45 minutes at 200°C.) Shake or flip them now and then so they get golden and crispy. - Chicken + halloumi party
While the wedges are doing their thing, coat your diced chicken in the rest of the peri-peri rub. Fry it in a pan for a few minutes, then add in the sliced halloumi. Cook for another 10 minutes until everything is browned and smelling amazing. - Creamy twist
Turn the heat down and stir in the cream cheese and a spoonful of water. Mix it up until it’s creamy and coats the chicken and cheese perfectly. - Stack it up
When your wedges are done, throw them into an ovenproof dish. Pile the chicken mix on top, toss on the chopped red pepper, sprinkle with grated cheese, and drizzle the sweet chilli jam like a pro.Return it to the air fryer or oven for just a few more minutes until the cheese melts and the whole thing looks like something out of your dreams.
Notes
- Don’t skip the microwave step or your wedges might cook unevenly or take forever to crisp.
- Don’t overcook the halloumi it can get rubbery if left too long.
- When adding cream cheese, lower the heat to prevent curdling.
- Make sure your wedges are crisp before topping soggy chips are not invited to this party.
Serving Suggestions
- Add a side of coleslaw or a crunchy salad if you want some freshness
- Perfect with a fizzy drink or iced tea
- Want extra heat? Add a splash of Nando’s hot sauce on top
- Add avocado chunks if you’re feeling fancy
Fun Fact
Did you know Nando’s peri-peri sauce is made with African Bird’s Eye chilli? It’s small but mighty and totally addictive once you get a taste!
Conclusion
Loaded wedges like these are what food dreams are made of crispy, spicy, cheesy, and totally comforting. Whether you’re battling a hangover or just need a food hug, this recipe is ready to deliver. Grab your plate, dig in, and enjoy every delicious bite. Trust me, one potato is never enough.
