Baked Chicken Fajita Roll Ups (Printer-Friendly)
Juicy chicken rolled with colorful fajita veggies and melted cheese, baked until perfectly golden.
# 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 Seasonings
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
→ Optional 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 cooking spray or olive oil.
02 - In a large 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 - Butterfly each chicken breast by slicing horizontally through the middle without cutting all the way through. Place each butterflied breast 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.
05 - Roll each chicken breast tightly around the filling, tucking in the edges. Secure with toothpicks to hold the seam closed during baking.
06 - Place the roll ups seam-side down in the prepared baking dish. Sprinkle any remaining fajita seasoning blend over the top of each roll up.
07 - Bake for 25 to 30 minutes, or until the internal temperature of the chicken reaches 165°F and the cheese is melted and bubbling.
08 - 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 -
- Every single bite gives you tender chicken, smoky vegetables, and gooey cheese all at once, no assembly required at the table.
- It looks impressive enough for guests but honestly comes together with pantry spices and basic weeknight ingredients.
02 -
- If you do not pound the chicken thin enough, the rolls will unravel and the centers may stay pink while the outside overcooks, so take the extra two minutes to do it right.
- Letting the roll ups rest for five minutes before slicing keeps the molten cheese inside instead of pouring out onto your cutting board in a dramatic but disappointing flood.
03 -
- Marinating the butterflied chicken breasts in a little olive oil and half the fajita seasoning for an hour or two before assembling adds a deeper layer of flavor that permeates the meat rather than just sitting on top.
- Use toothpicks soaked in water so they do not char or catch in the oven, and always count how many go in so you know exactly how many to pull out before serving.