Baked Chicken Fajita Roll Ups (Printable Version)
Juicy chicken breasts rolled with sautéed fajita veggies and melted cheese for a satisfying Tex-Mex dinner.
# What You 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 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
# How To Make It:
01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil or cooking spray.
02 - In a large bowl, combine the sliced bell peppers and red 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 through the center without cutting all the way through to create a butterflied cutlet. Place between 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 (internal temperature reaches 165°F) and the cheese is bubbling and golden.
07 - Remove toothpicks from each roll-up. Garnish with chopped fresh cilantro and serve alongside lime wedges and sour cream if desired.
# Expert Suggestions:
01 -
- Everything you crave about fajitas gets neatly tucked inside juicy chicken, so you get the full flavor without needing tortillas or extra carbs.
- The presentation is gorgeous with rainbow colored peppers peeking out of golden baked chicken, making it impressive enough for guests but easy enough for a random weeknight.
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 they hold their shape when you slice them.
03 -
- Toothpicks are your best friend here, so use them generously and count how many go in so you can count them coming out and avoid any surprise bites.
- 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.