Description
Chicken Fajita Melts are a delicious and quick-to-make sandwich featuring a savory blend of sautéed bell peppers, onions, and seasoned cooked chicken topped with melted pepper jack or cheddar cheese between buttery toasted bread slices. Perfect for a satisfying weeknight meal or lunch, these melts combine the vibrant flavors of fajitas in an easy skillet-toasted sandwich.
Ingredients
Scale
Chicken Fajita Filling
- 2 cups cooked chicken breast, sliced or shredded
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Sandwich Assembly
- 1 1/2 cups shredded pepper jack or cheddar cheese
- 8 slices of bread (sourdough or sandwich bread)
- 2 tablespoons butter, softened
Instructions
- Sauté Vegetables: Heat olive oil in a skillet over medium-high heat. Add the thinly sliced bell peppers and onion. Sauté for 3 to 4 minutes until the vegetables are softened but still slightly crisp, which adds great texture to the filling.
- Combine Chicken and Spices: Add the cooked chicken breast to the skillet along with chili powder, cumin, garlic powder, salt, and black pepper. Stir everything together thoroughly and cook for another 2 to 3 minutes, allowing the chicken to warm and the spices to meld. Remove from heat and set aside the chicken fajita mixture.
- Prepare Bread: Spread softened butter on one side of each slice of bread evenly. Place four slices of bread butter-side down on a clean work surface, ready for layering.
- Assemble Sandwiches: On each buttered slice, sprinkle a layer of shredded cheese first, add a generous scoop of the chicken fajita mixture evenly, then top with more shredded cheese. Finally, place the remaining four slices of bread on top butter-side up to complete each sandwich.
- Cook Sandwiches: Heat a large skillet or griddle over medium heat. Carefully transfer each assembled sandwich to the skillet. Cook for 3 to 4 minutes per side, pressing gently with a spatula to ensure even browning. Cook until the bread is golden brown and crispy, and the cheese inside is melted and gooey.
- Serve: Remove sandwiches from the skillet, slice in half if desired, and serve warm. Optionally accompany with salsa, sour cream, or guacamole to enhance the fajita flavors and add extra creaminess or zest.
Notes
- Use cooked chicken breast from leftovers or rotisserie chicken for a quick prep.
- Feel free to substitute pepper jack cheese with cheddar or a Mexican cheese blend for different flavors.
- Butter the outside of the bread well to get a crispy, golden crust on each sandwich.
- If you prefer, add sliced jalapeños or hot sauce for extra heat.
- These sandwiches pair well with a side salad or tortilla chips for a full meal.
