Baked Chicken Fajita Roll Ups (Printable)
Tender chicken rolls stuffed with fajita veggies and Monterey Jack cheese, baked until golden.
# 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
# How to Cook:
01 - Preheat your oven to 400°F and 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. 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 Advice:
01 -
- You get all the delicious flavors of sizzling fajitas without standing over a hot stove or heating up tortillas.
- It is an incredibly low-effort way to make chicken breast feel fancy and exciting again.
02 -
- Do not skip pounding the chicken thin or it will be difficult to roll and may stay raw in the center.
- Reserve a small handful of cheese to sprinkle on top of the rolls before baking for a golden crust.
03 -
- If the chicken breasts are very thick cut them horizontally to make two thinner cutlets instead of one huge one.
- Use a meat mallet or a heavy pan to pound the chicken to ensure it is an even thickness all the way across.