Baked Chicken Fajita Ups (Printer-friendly)

Chicken breasts rolled with sautéed bell peppers, onions, and melted Monterey Jack cheese then baked to golden perfection.

# 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 (4 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

15 - Fresh cilantro, chopped
16 - Lime wedges
17 - Sour cream

# How to Make It:

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 through the center without cutting all the way through, creating a butterfly cut. 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 as needed.
05 - Place the rolled chicken seam-side down in the prepared baking dish. Sprinkle any remaining fajita seasoning blend over the tops.
06 - Bake for 25 to 30 minutes, 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. Garnish with chopped fresh cilantro and serve alongside lime wedges and sour cream.

# Expert Tips:

01 -
  • The spices soak right into the chicken and vegetables together, creating layers of flavor that a regular fajita plate never quite achieves.
  • Rolling the filling inside means every single bite has chicken, vegetables, and cheese in perfect balance, no forkful is ever boring.
  • It looks impressive enough for guests but comes together with pantry staples on a weeknight timeline.
02 -
  • Do not overstuff the chicken or the filling will burst out during baking, less is more when you are first learning to roll these.
  • Let the roll ups rest for about five minutes after taking them out of the oven so the juices redistribute and the cheese firms up slightly before slicing.
03 -
  • Chilling the assembled roll ups in the refrigerator for fifteen minutes before baking helps them hold their shape and reduces the chance of unraveling in the oven.
  • Toothpicks are your best friend here, use them generously and count how many go in so you know exactly how many to pull out before serving.

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