Chicken Fajita Sliders
These Chicken Fajita Sliders pack all the bold, zesty flavors of classic chicken fajitas into soft Hawaiian rolls. Baked together on a single sheet pan, they’re cheesy, buttery, and perfect for feeding a crowd with minimal effort.
Equipment
- Large skillet
- sheet pan
- Pastry Brush
- serrated knife
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 taco seasoning (1 oz)
- 2 tbsp lime juice
- 1/4 cup water
- 12 count sweet Hawaiian rolls
- 6–8 slices pepper jack cheese
- 4 tbsp salted butter, melted
- 1/2 tsp garlic powder
- 1 tsp fresh cilantro, chopped (optional garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through.
- Add bell peppers and onion to the skillet. Sauté 5–7 minutes until tender-crisp.
- Stir in taco seasoning, water, and lime juice. Simmer 2–3 minutes until thickened and evenly coated.
- Preheat oven to 350°F (175°C). Slice Hawaiian rolls in half horizontally without separating. Place bottoms on a lined baking sheet.
- Layer cheese on bottom buns, spread chicken fajita mixture evenly, add another layer of cheese, and place top buns on.
- Mix melted butter and garlic powder. Brush over tops. Cover loosely with foil and bake 10 minutes, uncover and bake 5–10 minutes until golden.
- Garnish with cilantro, slice between rolls, and serve warm with salsa, sour cream, or guacamole.
Notes
The sheet-pan method lets you assemble and bake a dozen sliders at once, making this an ideal party or game-day recipe.