Baked Chicken Fajita Roll Ups (Printable)
Tender chicken rolled with fajita veggies and melted cheese, baked golden for an easy Tex-Mex dinner.
# 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 (4 oz) 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
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
02 - In a large mixing bowl, combine the sliced bell peppers and red onion. Drizzle with olive oil, then add chili powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, and black pepper. Toss until the vegetables are evenly coated with the seasoning mixture.
03 - Slice each chicken breast horizontally through the center without cutting all the way through, creating a butterfly cut. Open the breast flat, place it between sheets of plastic wrap, and use a meat mallet or rolling pin to pound it to an even 1/4-inch thickness.
04 - Divide the seasoned vegetable mixture and shredded Monterey Jack cheese evenly among the four flattened chicken cutlets. Lay the filling across the center of each piece, then roll each one up tightly. Secure the seams with toothpicks to hold their shape during baking.
05 - Place the rolled chicken seam-side down in the prepared baking dish. Sprinkle any remaining fajita seasoning over the tops of the roll ups for added flavor.
06 - Bake for 25 to 30 minutes, or until the internal temperature of the chicken reaches 165°F and the cheese is melted and bubbly on the edges.
07 - Remove from the oven and carefully extract the toothpicks from each roll up. Let rest for 3 to 5 minutes. Garnish with chopped fresh cilantro and serve alongside lime wedges and sour cream.
# Cooking Tips:
01 -
- You get every single fajita flavor without needing to tend a hot pan at the stove while everyone else is eating.
- It looks fancy enough for guests but honest to goodness it comes together with basic ingredients and about twenty minutes of prep.
02 -
- Do not overstuff the chicken or the filling will burst out the sides during baking and you will lose all that gorgeous melted cheese to the bottom of the pan.
- Letting the rolled chicken sit seam side down and undisturbed for the full bake time helps it hold its shape so it slices beautifully.
03 -
- Marinate the flattened chicken breasts in a little olive oil and half the seasoning blend for an hour or two before assembling and the flavor penetrates all the way through the meat.
- Use toothpicks generously because one per roll is almost never enough to keep everything snug while the cheese melts and expands inside.