Baked Chicken Fajita Roll Ups (Printable)
Tender chicken rolled with sautéed fajita peppers and melted Monterey Jack cheese, baked until golden and bubbling.
# 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 (about 3.5 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
# How To Make It:
01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil or cooking spray.
02 - In a large mixing bowl, combine the sliced bell peppers and red onion with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Toss until the vegetables are evenly coated.
03 - Slice each chicken breast horizontally without cutting all the way through, then open it like a book. 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, then roll each breast up tightly. Secure the seams with toothpicks if needed.
05 - Place each rolled chicken breast seam-side down in the prepared baking dish. Sprinkle any remaining 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 bubbly.
07 - Remove from the oven and carefully remove any toothpicks. Garnish with chopped fresh cilantro and serve alongside lime wedges and sour cream if desired.
# Expert Tips:
01 -
- Everything you crave about fajitas gets tucked inside juicy chicken, so you get the perfect bite every single time without anything falling off a tortilla.
- It reheats beautifully for lunch the next day, which means you should absolutely make extra on purpose.
02 -
- Do not skip pounding the chicken to an even thickness because thick spots will dry out before thin spots finish cooking, and I learned this the hard way with rubbery edges.
- Toothpicks are your best friend here, but count how many you put in so none stay hidden when you serve.
03 -
- Marinate the butterflied chicken in a little olive oil and fajita seasoning for one or two hours before assembling, because this small step makes a huge difference in flavor penetration.
- Let the roll ups rest for five minutes after baking so the cheese settles and you do not burn your tongue on the first eager bite.