Heat a bit of oil in a large pan and add the sliced onions. Sauté for 2–3 minutes, then add the chopped garlic and cook until fragrant. Add the sliced bell peppers and cook for about 10 minutes on medium heat with the lid on, stirring occasionally. If the mixture starts to stick, add a splash of water to prevent burning.

Once the peppers have softened, add the chicken and cook until golden. Sprinkle in the fajita spice mix, salt, pepper, and a bit more garlic powder. Stir well to coat the chicken evenly.

Add the evaporated milk and cook until creamy. Finally, mix in the cheese while the filling is still warm so it melts slightly. Remove from heat and let the filling cool completely before using.

Trim the crusts off the bread slices and flatten each one with a rolling pin. This makes them easier to roll and keeps them sealed when frying.

Spoon about one tablespoon of the cooled filling onto each flattened bread slice. Roll tightly and press the edges gently to seal. Use a bit of water if needed to help the edges stick.

Dip each roll into the beaten egg, then coat evenly with breadcrumbs. For extra crunch, repeat the process for a double coating.

Heat oil over medium-high heat and fry the rolls until golden brown and crispy on all sides. Drain on paper towels to remove excess oil.