Baked Chicken Fajita Roll Ups (Print Page)
Juicy chicken breasts rolled with fajita veggies and melted cheese for an easy 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 (3.5 oz) shredded Monterey Jack cheese
→ 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
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch 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, ground cumin, garlic powder, onion powder, salt, and black pepper. Toss until vegetables are evenly coated.
03 - Slice each chicken breast horizontally without cutting all the way through, then open like a book to create a butterfly cut. Place 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 to hold their shape.
05 - Place the rolled chicken pieces seam-side down in the prepared baking dish. Sprinkle any remaining fajita seasoning blend over the top for extra flavor.
06 - Bake on the center rack for 25 to 30 minutes, until the chicken is cooked through to an internal temperature of 165°F and the cheese is melted and bubbling.
07 - Remove from the oven and carefully extract the 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 rolled into one tidy, fork friendly portion with no tortillas needed.
- It reheats beautifully the next day, making it a sneaky good option for meal prep lunches.
02 -
- Do not rush the pounding step because uneven chicken means some parts dry out while others are still pink, and that is a mistake I learned the hard way on a first date.
- Letting the roll ups rest for five minutes after baking helps the cheese set slightly so everything holds together when you slice.
03 -
- Toothpicks are your best friend here, so use more than you think you need because a roll up that unravels mid bake is a sad sight.
- Shredding your own cheese from a block melts significantly better than pre shredded bagged cheese, which contains anti caking agents that keep it from getting properly gooey.