Baked Chicken Fajita Roll Ups (Printable)
Juicy chicken rolled with sautéed bell peppers and melted cheese in every bite of these baked fajita roll ups.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 1 green bell pepper, thinly sliced
05 - 1 small red onion, thinly sliced
→ Cheese
06 - 1 cup shredded Monterey Jack cheese
→ Spices and Seasonings
07 - 1 tbsp olive oil
08 - 2 tsp chili powder
09 - 1 tsp smoked paprika
10 - 1/2 tsp ground cumin
11 - 1/2 tsp garlic powder
12 - 1/2 tsp onion powder
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
→ Garnishes
15 - Fresh cilantro, chopped
16 - Lime wedges
17 - Sour cream
# Directions:
01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil or nonstick spray.
02 - In a large bowl, toss the sliced bell peppers and red onion with olive oil, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, and black pepper until evenly coated.
03 - Slice each chicken breast horizontally without cutting all the way through, creating a butterflied piece. Place between sheets of plastic wrap and pound to approximately 1/4-inch thickness using a meat mallet or rolling pin.
04 - Divide the seasoned vegetable mixture and shredded Monterey Jack cheese evenly among the flattened chicken cutlets. Lay the filling across the center of each piece, then roll up tightly and secure with toothpicks.
05 - Place the chicken roll-ups seam-side down in the prepared baking dish. Sprinkle any remaining fajita seasoning over the top.
06 - Bake for 25 to 30 minutes until the chicken is cooked through to an internal temperature of 165°F and the cheese is melted and bubbling.
07 - Remove toothpicks, garnish with chopped fresh cilantro, and serve with lime wedges and sour cream on the side.
# Expert Tips:
01 -
- Everything you crave about fajitas gets neatly tucked inside tender chicken, so no tortillas are needed and cleanup is surprisingly easy.
- The colorful bell peppers and bubbling cheese make this dish look like you spent far more effort than you actually did.
02 -
- Do not rush the pounding step because uneven chicken means some parts dry out while others are still pink inside.
- Let the roll ups rest for about five minutes after baking so the melted cheese does not pour out when you cut into them.
03 -
- Toothpicks are your best friend here, so use more than you think you need and remember to count them so none surprise anyone at the dinner table.
- Marinating the pounded chicken in a little olive oil and fajita seasoning for an hour or two before assembling takes the flavor from good to unforgettable.