Baked Chicken Fajita Roll Ups (Print View)
Tender chicken rolled with fajita veggies and melted cheese, baked golden for an easy Tex-Mex family 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 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 Steps:
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 the vegetables are evenly coated with the spice mixture.
03 - Slice each chicken breast horizontally through the center without cutting all the way through, creating a butterflied piece. Place each butterflied breast between sheets of plastic wrap and use a meat mallet or rolling pin to pound to an even 1/4-inch thickness.
04 - Divide the seasoned vegetable mixture and shredded Monterey Jack cheese evenly among the four pounded chicken cutlets. Lay the filling in the center of each piece.
05 - Roll each chicken breast tightly around the filling, starting from one end and tucking in the sides. Secure each roll with toothpicks to hold the filling inside during baking.
06 - Place the chicken roll-ups seam-side down in the prepared baking dish. Sprinkle any remaining fajita seasoning blend over the tops of the roll-ups.
07 - Bake 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.
08 - Remove from the oven and carefully remove the toothpicks from each roll-up. Let rest for 3 to 5 minutes before serving. Garnish with chopped fresh cilantro and serve with lime wedges and sour cream on the side if desired.
# Expert Hints:
01 -
- The fajita flavors you crave are stuffed inside juicy chicken instead of wrapped in a tortilla, making it naturally low carb and gluten free.
- It looks incredibly impressive on a plate but requires zero culinary training to pull off.
- Cleanup is minimal since everything bakes in a single dish, which is a lifesaver on busy weeknights.
02 -
- Do not skip pounding the chicken thin because thick breasts will not roll properly and the outside will dry out before the center cooks through.
- Letting the roll ups rest for five minutes after baking keeps the cheese from spilling everywhere when you slice into them.
03 -
- Toothpicks are your best friend here, so do not be shy about using two or three per roll up because nothing is worse than watching your beautiful creation unravel in the oven.
- If you have time, let the chicken sit in a little fajita seasoning and olive oil for an hour or two before assembling because that extra marinade step takes the flavor from good to unforgettable.