Mini Chicken Fajita Pizzas on Hawaiian Slider Buns Recipe
Mini Chicken Fajita Pizzas are a flavorful fusion dish combining tender, spicy chicken fajita topping with soft, sweet King's Hawaiian slider buns, smothered in pizza sauce and melted cheese. Perfect for a party appetizer or a fun family meal, these bite-sized pizzas offer a delightful blend of Mexican-inspired fajita spices and classic pizza elements.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 mini pizzas
- Category: Appetizer
- Method: Frying and Baking
- Cuisine: Mexican-American fusion
Ingredients
Chicken Fajita Topping
- 1 lb chicken tenders, cubed
- 1 small or ½ large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 tbsp olive oil + more for frying
- 1-2 tsp salt
- 1½ tsp cayenne pepper
- 1½ tsp paprika
- 1 tsp chili flakes
- 2 tsp garlic powder
- Juice of ½ lemon
Assembly
- ¾ cup pizza sauce
- 2 cups shredded cheese (mix of Mozzarella and Mexican Blend recommended)
- 12 King's Hawaiian Original Hawaiian Slider Buns, separated into 24 halves
Instructions
- Prepare the Chicken Fajita Topping: In a bowl, combine the cubed chicken tenders, thinly sliced yellow onion, green and yellow bell peppers with 2 tablespoons of olive oil and all the seasonings (salt, cayenne pepper, paprika, chili flakes, garlic powder). Mix thoroughly to coat everything evenly.
- Cook the Fajita Mixture: Heat a little more olive oil in a large frying pan over medium-high heat. Add the seasoned chicken and vegetable mixture, cooking for about 10 minutes until the chicken is fully cooked through and the vegetables have become slightly charred and caramelized. Taste the mixture and adjust seasoning if needed. Finish by squeezing the juice of half a lemon over the topping and stirring gently.
- Toast the Slider Buns: Preheat your oven to 350°F (175°C). Arrange the separated slider bun halves on a large, light-colored baking sheet. Bake them for 5 minutes to lightly toast the buns, preparing a sturdy base for the toppings.
- Increase Oven Temperature: Carefully raise the oven temperature to 400°F (205°C) to get the perfect melting heat for assembling the pizzas.
- Assemble the Mini Pizzas: Spread a thin layer of pizza sauce on each toasted bun half, being cautious not to use too much to avoid sogginess. Sprinkle each with shredded cheese, then spoon generous portions of the warm chicken fajita topping over the cheese. Optionally, garnish with thinly sliced bell peppers for extra color and texture.
- Melt the Cheese: Return the baking sheet to the oven for a few minutes, just enough to melt the cheese without burning the buns—watch closely.
- Serve: Remove from the oven, optionally sprinkle with parmesan cheese for an added savory touch, and serve immediately while hot and delicious.
Notes
- This recipe makes extra chicken fajita topping which can be saved for tacos, quesadillas, or sandwiches.
- Use a light-colored baking sheet to avoid overbrowning the bottom of the buns.
- Adjust the spice levels by varying the amount of cayenne and chili flakes according to taste.
- For extra garnish and flavor, sprinkle parmesan cheese after baking.
- Make sure not to overbake after adding toppings to prevent the slider buns from burning.
