Queso Chicken and Potatoes Skillet

Peel and cube the potatoes, then place them in a large mixing bowl.

Drizzle the potatoes with olive oil and season with salt, pepper, garlic powder, and paprika.

Toss the potatoes until they are evenly coated with the oil and seasonings.

Transfer the seasoned potatoes to an air fryer basket and cook at 400°F for 20-25 minutes, or until golden and crispy.

When the potatoes have about 10 minutes of cooking time left, melt the butter in a large skillet over medium heat.

Add the cubed chicken to the hot skillet and sprinkle with taco seasoning.

Cook the chicken, stirring occasionally, until it's golden brown and cooked through, about 8-10 minutes.

While the chicken is cooking, warm the queso dip in the microwave according to package directions.

Once the potatoes are done, add them to the skillet with the cooked chicken and stir everything together to combine.

Drizzle the warm queso over the chicken and potato mixture in the skillet.

Garnish with fresh cilantro and pico de gallo, if desired, and serve immediately.