Description
A quick and tasty blend of fajitas and sliders, perfect for parties or family dinners.
Ingredients
- 1 Tbsp Olive Oil
- 1 lb Boneless Skinless Chicken Breasts, thinly sliced or shredded
- 1 Red Bell Pepper, thinly sliced
- 1 Green Bell Pepper, thinly sliced
- 1 Small Yellow Onion, thinly sliced
- 1 packet (1 oz) Taco Seasoning
- 2 Tbsp Lime Juice
- 1/4 cup Water
- 1 package (12 count) Sweet Hawaiian Rolls
- 6 to 8 slices Pepper Jack Cheese (or shredded Mexican blend)
- 4 Tbsp Salted Butter, melted
- 1/2 tsp Garlic Powder
- 1 tsp Fresh Cilantro, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken strips and cook until browned and fully cooked through.
- Stir in the sliced bell peppers and onions and sauté for 5 to 7 minutes until tender-crisp.
- Mix in the taco seasoning, water, and lime juice. Let it simmer for 2 to 3 minutes until the sauce thickens and coats the chicken and veggies well.
- Remove from heat.
- Preheat your oven to 350°F (175°C).
- Using a serrated knife, slice the entire block of Hawaiian rolls in half horizontally without pulling them apart. Place the bottom half on a parchment-lined baking sheet.
- Layer pepper jack cheese slices over the bottom buns.
- Spread the chicken fajita mixture evenly over the cheese.
- Top with another layer of cheese.
- Put the top half of the rolls back on.
- In a small bowl, whisk melted butter and garlic powder. Brush the tops of the rolls generously.
- Cover with aluminum foil and bake for 10 minutes.
- Remove foil and bake for an additional 5 to 10 minutes until the cheese is melted and the tops are golden brown.
- Sprinkle with fresh cilantro and cut between the rolls to serve hot.
Notes
For extra flavor, marinate the chicken in taco seasoning and lime juice before cooking; can be made vegetarian by using black beans or grilled veggies.
- Prep Time: 15
- Cook Time: 25
- Category: Snack
- Method: Baking
- Cuisine: Mexican