Chicken Fajita Sliders
These chicken fajita sliders are loaded with juicy seasoned chicken, sautéed peppers and onions, melty cheese, and buttery Hawaiian rolls baked until golden brown. They’re easy to make, packed with bold fajita flavor, and perfect for weeknight dinners, parties, or game day spreads.
Servings: 12 sliders
Calories: 327kcal
Ingredients
Fajita Chicken & Vegetables
- 1 ½ pounds boneless skinless chicken breasts, thinly sliced
- 2 tablespoons chicken seasoning
- 2 tablespoons olive oil divided
- 1 medium yellow onion, thinly sliced
- 2 medium bell peppers, mixed colors, thinly sliced
- 1 pinch Kosher salt
- 2 tablespoons tomato paste
- 1 teaspoon chili powder, or more to taste
- ½ teaspoon red pepper flakes, adjust for heat
Sliders
- 1 package (12-count) Hawaiian rolls, (such as King’s Hawaiian)
- 6 slices Pepper Jack cheese
- 1 cup (113 g) mozzarella cheese, shredded
Garlic Butter Topping
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- 2 tablespoons fresh parsley chopped
- 1 teaspoon garlic powder
Instructions
Fajita Chicken & Veggies
- In a large bowl, toss the sliced chicken with 1 tablespoon olive oil and the chicken seasoning until evenly coated. Cover and marinate for at least 30 minutes (or overnight for a deeper flavor).
- When ready, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers with a pinch of salt. Cook for 5 to 7 minutes, until softened and lightly caramelized. Remove from the pan and set aside.
- In the same skillet, cook the chicken (in batches if needed) until fully cooked through to an internal temperature of 165°F and lightly charred, about 6 to 8 minutes.
- Stir in the tomato paste, chili powder, and red pepper flakes. Cook for 2 to 3 minutes, until the tomato paste darkens and coats the chicken.
- Return the cooked peppers and onions to the skillet. Toss everything together until well combined. Remove from heat.
Assemble the Sliders
- Preheat oven to 375°F (190°C).
- Without separating the rolls, slice the entire package of Hawaiian rolls in half horizontally. Place the bottom half in a 9×13-inch baking dish.
- Layer with Pepper Jack cheese, then sprinkle with ½ cup of the mozzarella cheese.
- Spoon the chicken fajita mixture evenly over the cheese. Top with remaining mozzarella, then place the top half of the rolls on.
Garlic Butter Topping
- Mix melted butter, parsley, and garlic powder. Brush generously over the tops of the rolls.
- Cover with foil and bake for 15 to 20 minutes, until cheese is melted.
- Remove foil and bake an additional 5 to 8 minutes, until tops are golden brown.
- Brush with any remaining butter if desired, then slice and serve warm.
Nutrition
Serving: 1slider | Calories: 327kcal