Baked Chicken Fajita Roll (Printable)
Colorful fajita veggies and melted cheese rolled inside tender chicken breasts, baked golden and bubbly.
# What You'll Need:
→ Meats
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 Herbs
07 - 1 tablespoon olive oil
08 - 2 teaspoons chili powder
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon onion powder
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon 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 cooking spray or olive oil.
02 - In a large bowl, combine the sliced bell peppers and onion with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Toss until evenly coated.
03 - Slice each chicken breast horizontally without cutting all the way through, creating a butterfly cut. 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 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, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbling.
07 - Remove toothpicks from the roll-ups. Garnish with chopped fresh cilantro and serve alongside lime wedges and sour cream.
# Expert Tips:
01 -
- Everything you crave about fajitas gets tucked inside juicy chicken, so you skip the tortilla without missing any of the flavor.
- The leftovers reheat beautifully, making them perfect for lunch the next day when you want something satisfying without any effort.
02 -
- Do not skip pounding the chicken thin, because thick pieces will not roll properly and the outside will overcook before the inside is done.
- Letting the roll ups rest for five minutes after baking helps the cheese set slightly so everything does not spill out when you cut into them.
03 -
- Toothpicks are your best friend here, so use plenty of them and remember to count how many you put in so none get left behind at dinner.
- Marinating the butterflied chicken in a little olive oil and fajita seasoning for an hour before assembling adds another layer of flavor that really makes a difference.