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golden Hawaiian sweet-roll sliders in a baking pan with short cooked skinless chicken-breast strips, red bell-pepper strips, soft onion and melted pepper Jack visible between the bread layers
Melissa Hart

Chicken Fajita Hawaiian Roll Sliders

Cut the chicken and peppers into short strips so the filling behaves like a slider instead of a fajita that lost its tortilla. A hot skillet gives the vegetables browned edges, while lime goes in after the chicken cooks. Keep the sour cream for another meal. Pepper Jack already adds enough richness, and extra wet toppings would soften the rolls before the tray reached the table.
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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 the oven to 350°F. Heat oil in a large skillet and cook pepper and onion over medium-high heat for 6 to 7 minutes until softened with browned edges. Transfer to a bowl.
  2. Add chicken to the skillet with chili powder, cumin, salt and garlic powder. Cook for 7 to 9 minutes, stirring, until the chicken reaches 165°F. Return vegetables, add lime juice and cook for 1 minute until no loose liquid remains.
  3. Split the connected Hawaiian rolls horizontally and set the bottoms in a parchment-lined 9-by-13-inch pan. Layer half the pepper Jack, chicken mixture and remaining cheese over the bread.
  4. Replace the tops, brush with butter and cover with foil. Bake for 15 minutes, then uncover for 8 to 10 minutes until the center reaches 165°F.
  5. Rest for 5 minutes and cut into 12 sliders.