Baked Chicken Fajita Roll Ups (Printable)
Tender chicken rolled with colorful fajita veggies and melted Monterey Jack cheese, baked golden.
# 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 (3.5 oz) shredded Monterey Jack cheese
→ Spices & 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
# How To Make:
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 with olive oil, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, and black pepper. Toss until the vegetables are evenly coated.
03 - Slice each chicken breast horizontally through the center without cutting all the way through, creating a butterflied cutlet. Place each piece between sheets of plastic wrap and pound to an even 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 each breast up tightly. Secure the seams with toothpicks as needed.
05 - Place the rolled chicken breasts seam-side down in the prepared baking dish. Sprinkle any remaining fajita seasoning blend over the tops.
06 - Bake for 25 to 30 minutes until the chicken is cooked through (internal temperature reaches 165°F) and the cheese is melted and bubbling.
07 - Remove from the oven and carefully remove toothpicks. Garnish with chopped fresh cilantro and serve with lime wedges and sour cream if desired.
# Expert Tips:
01 -
- Everything you crave about fajitas gets tucked inside juicy chicken, so there is no need for tortillas and every bite is packed with flavor.
- Cleanup is surprisingly minimal since everything bakes in one dish.
02 -
- Do not skip pounding the chicken flat or you will end up with thick ends that are raw while the thin parts dry out.
- Let the roll ups rest for five minutes after baking so the molten cheese does not pour out when you slice them.
03 -
- Toothpicks are your best friend here, use them generously because nothing is more frustrating than watching your beautiful roll ups spring open in the oven.
- Marinating the butterflied chicken in a little olive oil and fajita seasoning for an hour before assembling takes the flavor from good to unforgettable.