Baked Chicken Fajita Roll Ups (Printable Version)
Tender chicken breasts rolled with colorful fajita vegetables and melted Monterey Jack cheese, baked to golden perfection.
# 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 & 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
# Directions:
01 - Preheat oven to 400°F. Lightly grease a baking dish.
02 - In a large bowl, toss the bell peppers and onion with olive oil, chili powder, paprika, cumin, garlic powder, onion powder, salt, and black pepper.
03 - Slice each chicken breast horizontally, but not all the way through, creating a large, thin piece (butterfly). Place between plastic wrap and pound to about 1/4-inch thickness.
04 - Evenly divide the vegetable mixture and cheese among the chicken cutlets. Lay the filling in the center.
05 - Roll up each chicken breast tightly and secure with toothpicks if needed.
06 - Place the roll ups seam-side down in the prepared baking dish.
07 - Sprinkle any remaining fajita seasoning over the top.
08 - Bake for 25–30 minutes, or until chicken is cooked through and the cheese is bubbling.
09 - Remove toothpicks, garnish with cilantro and serve with lime wedges and sour cream if desired.
# Expert Hints:
01 -
- It delivers every single flavor of a sizzling restaurant fajita without needing to stand over a hot skillet.
- The roll up technique makes portion control completely effortless and looks beautiful sliced on a plate.
02 -
- Toothpicks are your best friend here, because without them, the cheese will melt out and leave you with an empty chicken tube.
- Let the chicken rest for five minutes after taking it out of the oven so the juices can redistribute before you slice into it.
03 -
- If your chicken breasts are particularly thick, consider butterflying them completely in half for faster and more even cooking.
- Marinating the flattened chicken breasts in a little olive oil and lime juice for an hour before assembling takes the flavor to an entirely new level.