Chicken Fajita Melts
These chicken fajita melts are a delicious fusion of sizzling fajita flavors and gooey melted cheese, all packed into crispy toasted bread. Perfect for a quick lunch or weeknight dinner.
Ingredients
- 1 pound boneless skinless chicken breasts or thighs, thinly sliced
- 1 tablespoon olive oil
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 small yellow onion thinly sliced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lime juice
- 1 cup shredded Monterey Jack or pepper jack cheese
- 8 slices of sandwich bread or 4 sandwich rolls
- 2 tablespoons butter for grilling
Instructions
- Cook the Chicken: In a large skillet over medium-high heat, heat olive oil. Add the sliced chicken and cook for 5–7 minutes until browned and cooked through. Remove and set aside.
- Sauté the Vegetables: In the same skillet, add the bell peppers and onion. Sauté for 4–5 minutes until softened and slightly charred.
- Season and Combine: Return the chicken to the skillet with the vegetables. Add chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and lime juice. Stir well to coat evenly. Cook for another 2–3 minutes, then remove from heat.
- Assemble the Melts: Layer shredded cheese and a generous scoop of the chicken fajita mixture between two slices of bread. Repeat for all sandwiches.
- Grill the Sandwiches: Butter the outsides of each sandwich. Heat a skillet or griddle over medium heat and cook each sandwich for 2–3 minutes per side, pressing down slightly, until the bread is golden and the cheese is melted.
- Serve: Slice in half and serve hot, optionally with salsa, guacamole, or sour cream.
Notes
- For extra heat, add sliced jalapeños or a pinch of cayenne to the chicken mixture.
- Use tortillas instead of bread to turn these into quesadillas.
- Leftover chicken fajita filling can be stored in the fridge for up to 3 days.