Baked Chicken Fajita Roll Ups (Print Version)
Tender chicken rolled with fajita veggies and melted cheese for an easy, flavorful 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 (about 3.5 oz)
→ Spices & 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 (optional)
15 - Fresh cilantro, chopped
16 - Lime wedges
17 - Sour cream
# How-To:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.
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.
03 - Slice each chicken breast horizontally through the center without cutting all the way through, creating a butterfly cut. Open flat and place between sheets of plastic wrap. Using a meat mallet or rolling pin, pound each breast 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 in a line along the center of each piece. Tightly roll each breast around the filling and secure with toothpicks to hold the seam closed.
05 - Place the roll-ups seam-side down in the prepared baking dish. Sprinkle any remaining fajita seasoning blend 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 from the oven and carefully remove toothpicks. Let rest for 3 to 5 minutes. Garnish with chopped fresh cilantro and serve alongside lime wedges and sour cream if desired.
# Expert Advice:
01 -
- It captures everything craveable about fajitas without needing tortillas, making it naturally low carb and gluten free.
- The presentation looks impressive enough for guests but the process is surprisingly simple for a weeknight.
02 -
- Toothpicks are your best friend here and I once lost three inside a roll up and found them with my fork so always count how many you put in.
- Do not skip pounding the chicken flat because thick pieces will not roll properly and the center will be undercooked while the outside dries out.
03 -
- Freeze the chicken for 15 minutes before butterflying because a slightly firm breast is dramatically easier to slice cleanly and evenly.
- Sprinkle a tiny pinch of extra cheese on top of each roll up right before baking for a golden crust that makes everyone reach for seconds.