Baked Chicken Fajita Roll Ups (Print version)
Tender chicken rolled with sautéed fajita peppers and melted cheese, baked golden for an easy Tex-Mex dinner.
# What goes in:
→ 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 (about 3.5 oz)
→ 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
→ Optional Garnishes
15 - Fresh cilantro, chopped
16 - Lime wedges
17 - Sour cream
# Cooking steps:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
02 - In a large mixing bowl, combine the sliced bell peppers and red onion. Drizzle with olive oil and add chili powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, and black pepper. Toss until all vegetables are evenly coated with the seasoning mixture.
03 - Slice each chicken breast horizontally through the center without cutting all the way through, creating a butterfly cut. Open flat and place between sheets of plastic wrap. Using a meat mallet or rolling pin, pound each breast to an even 1/4-inch thickness.
04 - Divide the seasoned vegetable mixture and shredded Monterey Jack cheese evenly among the four flattened chicken cutlets. Lay the filling in a line along the center of each piece. Tightly roll each chicken breast around the filling and secure with toothpicks to hold the seam closed.
05 - Place the chicken roll-ups seam-side down in the prepared baking dish. Sprinkle any remaining fajita seasoning blend over the tops of the roll-ups for extra flavor.
06 - Bake for 25 to 30 minutes, or until the internal temperature of the chicken reaches 165°F and the cheese is melted and bubbling.
07 - Remove from the oven and carefully remove all toothpicks. Let rest for 3 to 5 minutes. Garnish with chopped fresh cilantro and serve with lime wedges and sour cream on the side if desired.
# Tips from flavorandfeast:
01 -
- Everything you crave about fajitas gets tucked inside juicy chicken and baked until the cheese turns into a golden, bubbling mess.
- Cleaning one baking dish at the end of the night feels like a small miracle on busy weeknights.
02 -
- Toothpicks are not optional unless you enjoy watching your beautiful roll ups unroll themselves in the oven.
- Letting the chicken rest for five minutes after baking keeps the cheese from gushing out when you slice.
03 -
- Marinating the butterflied chicken in a little olive oil and fajita seasoning for an hour or two before assembling takes the flavor from good to unforgettable.
- Pat the sliced vegetables dry with a paper towel before tossing with oil so the spices adhere better and the filling does not turn soggy.