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Andrew Fowler

Chicken Fajita Hawaiian Roll Sliders

Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 connected Hawaiian sweet rolls about 12 oz
  • 1 lb boneless skinless chicken breast cut into short 1/2-inch-thick strips
  • 1 red bell pepper cut into short thin strips
  • 1 small yellow onion thinly sliced
  • 1 tbsp vegetable oil
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp fine salt
  • 1/4 tsp garlic powder
  • 1 tbsp lime juice
  • 6 oz pepper Jack cheese sliced
  • 3 tbsp unsalted butter melted

Method
 

  1. Heat oven to 350°F. Heat oil in a large skillet over medium-high heat. Cook pepper and onion 6 to 7 minutes until softened with browned edges; transfer to a bowl.
  2. Add chicken, chili powder, cumin, salt, and garlic powder to skillet. Cook 7 to 9 minutes, stirring, until chicken reaches 165°F. Return vegetables; add lime juice. Cook 1 minute until no loose liquid remains.
  3. Split connected rolls horizontally; put bottoms in a parchment-lined 9-by-13-inch pan. Layer half the pepper Jack, chicken mixture, and remaining cheese.
  4. Replace tops; brush with butter. Cover with foil; bake 15 minutes. Uncover; bake 8 to 10 minutes until center reaches 165°F.
  5. Rest 5 minutes; cut into 12 sliders.