Fajita Sliders
These Fajita Sliders are loaded with juicy seasoned chicken, colorful sauteed peppers and onions, and melted pepper jack cheese, all piled onto soft mini buns and broiled to golden perfection. They come together in under 40 minutes and are the ultimate crowd pleasing appetizer for game day, parties, or any night you want something bold and satisfying.
Equipment
- Cast iron skillet or large heavy pan
- Baking sheet
- Sharp knife and cutting board
- Tongs
Ingredients
- 1.5 lbs boneless skinless chicken breasts sliced into thin strips
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 medium yellow onion thinly sliced
- 2 tbsp olive oil divided
- 2 tbsp fajita seasoning store-bought or homemade
- 1 lime juiced
- 6 slices pepper jack cheese
- 12 mini slider buns brioche or potato rolls preferred
- 0.5 cup sour cream for spreading
- 0.5 cup salsa mild or medium
- 0.25 cup fresh cilantro roughly chopped, for garnish
- 0.5 tsp salt or to taste
Instructions
- Season the chicken strips with fajita seasoning, 1 tablespoon of olive oil, lime juice, and salt. Toss well to coat evenly and let rest for 10 minutes at room temperature.
- Heat a cast iron skillet or large heavy pan over medium-high heat until very hot. Add the seasoned chicken strips in a single layer and cook for 3 to 4 minutes per side, until golden brown and cooked through to an internal temperature of 165 degrees F. Work in batches if needed to avoid crowding the pan.
- Transfer the cooked chicken to a cutting board and let rest for 5 minutes, then chop into bite-sized pieces.
- In the same pan, add the remaining tablespoon of olive oil over high heat. Add the sliced bell peppers and onion. Cook for 5 to 6 minutes, stirring occasionally, until softened and lightly charred at the edges.
- Return the chopped chicken to the pan with the sauteed peppers and onions. Toss everything together and taste for seasoning, adding more salt or fajita spice as needed. Remove from heat.
- Preheat your oven broiler to high. Slice all slider buns in half and arrange the bottom halves on a baking sheet. Spread a thin layer of sour cream on the bottom buns and a thin layer of salsa on the top buns.
- Divide the fajita chicken and pepper filling evenly among the bottom buns. Lay a half slice of pepper jack cheese over each filled bun.
- Place the baking sheet under the broiler for 2 to 3 minutes, watching closely, until the cheese is melted and bubbling and the bun edges are lightly toasted.
- Place the salsa-spread top buns onto each slider. Garnish with fresh cilantro and an extra squeeze of lime. Serve immediately and enjoy.
Notes
For extra flavor, brush the cut sides of the buns with garlic butter before broiling. Rotisserie chicken can be substituted for a faster prep. The filling can be made up to 2 days ahead and stored in the fridge. Reheat filling in a skillet before assembling. Avoid assembling sliders too far in advance as the buns can become soggy. For a spicier version, add sliced jalapenos to the pepper saute or use habanero cheese.