Baked Chicken Fajita Roll Ups (Printable version)
Chicken breasts rolled with sautéed fajita veggies and melted cheese, baked until golden and bubbly.
# 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 (4 oz) shredded Monterey Jack cheese
→ Spices & Herbs
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:
01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or oil.
02 - In a large mixing 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, then open like a book. Place 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 cheese evenly among the flattened chicken cutlets. Lay the filling across the center of each piece, then roll up tightly. Secure each roll with toothpicks to hold the filling in place.
05 - Place the chicken roll-ups seam-side down in the prepared baking dish. Sprinkle any remaining fajita seasoning over the tops.
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 the toothpicks from each roll-up. Garnish with chopped fresh cilantro and serve alongside lime wedges and sour cream if desired.
# Expert Advice:
01 -
- Rolling the fajita filling inside chicken means every single bite is loaded with flavor, no forkful of plain chicken left behind.
- It looks impressive enough for guests but honestly comes together with barely any fuss on a weeknight.
02 -
- Do not skip pounding the chicken thin or you will end up fighting to roll thick breasts that spring open in the oven.
- Let the roll ups rest for five minutes after baking so the cheese settles and does not pour out when you slice.
03 -
- Marinate the chicken breasts in a little olive oil and fajita seasoning for an hour or two before assembling and the flavor will penetrate all the way through the meat.
- Use toothpicks soaked in water so they do not char or smoke in the oven during the long bake.