POLLO FUNDIDO
Pollo Fundido consists of shredded chicken filling inside a crispy flour tortilla, topped with melted fundido jalapeño cream cheese sauce.
Provided by Lauren Allen
Categories Main Course
Time 20m
Number Of Ingredients 15
Steps:
- Prepare fundido sauce by adding all sauce ingredients to food processor or blender and mix until smooth. Taste and add additional salt and pepper if needed. Set aside (or make in advance and refrigerate).
- Mix chicken, salsa, cumin, oregano and 1 cup of cheese. Place a heaping 1/2 cup or so of the chicken mixture in the center of each tortilla. Fold the sides of the tortilla in and roll up tightly like a burrito.
- Add enough oil to a skillet to just cover the bottom of the pan. Heat to medium. Once the oil is hot, pan fry the burritos, turning every 30 seconds or so, until golden on all sides. Place on a paper towel lined baking sheet.
- Once all burritos are crispy, turn oven to high broil. Remove paper towel from under the burritos and spoon some fundido sauce over each burrito. Sprinkle with remaining cheddar cheese.
- Broil for 2-3 minutes until warm and melty. Serve garnished with green onion.
- To bake instead of pan fry, line burritos on a baking sheet, seem side down, and brush the tops lightly with olive oil or cooking spray. Bake at 400°F for 15-20 minutes or until golden brown and crispy.
Nutrition Facts : Calories 381 kcal, Carbohydrate 20 g, Protein 30 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 97 mg, Sodium 886 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
POLLO FUNDIDO
My husband loves to order this at Garcias, and so we had to find a recipe to make it at home. We found one on the web and have changed it a little to suit us.
Provided by Kzim4
Categories Chicken Breast
Time 1h
Yield 16-20 burritos, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Boil chicken in water (or broth) until cooked through.
- Let cool enough to handle, and then shred. Place in large mixing bowl.
- Saute green pepper and onion in a small amount of butter or oil until pepper is tender and onion is translucent.
- Add to chicken in bowl.
- If you have a deep fryer, fill it up and turn it on. If not, heat up 2 inches of oil in a large fry pan over medium-high heat.
- While the oil is heating, make sauce. Combine cream cheese, sour cream, jalapeños, half and half, and garlic cloves together in a blender. Blend on high speed until smooth.
- Add half of the sauce mix to the chicken mixture.
- Add 1/2 cup of cheese to chicken mixture, and stir to combine all together.
- Place approximately 1/2 cup of chicken mixture on a tortilla and roll up "burrito style". Repeat for remaining mixture.
- Fry "burritos" in oil until golden brown, turning once if frying in a fry pan.
- Remove to paper towels to drain.
- Preheat oven to 325°F.
- Place chicken "burritos" in a large glass pan (9x13 is recommended).
- Pour remaining sauce over the top (you can reserve about 3/4 cup, if desired, for serving on the side).
- Sprinkle with remaining cheese.
- Place in oven for approximately 15 minutes, or until cheese is melted.
Nutrition Facts : Calories 765.3, Fat 50.2, SaturatedFat 26.9, Cholesterol 201.3, Sodium 882.7, Carbohydrate 36.7, Fiber 2.4, Sugar 6.3, Protein 41.5
HOMEMADE POLLO FUNDIDO
Pollo Fundido is a classic Mexican dish made with shredded chicken, salsa, and cheese. This version is a Mexican restaurant copycat made with homemade chimichangas smothered in a jalepeño cream cheese sauce and melted cheese.
Provided by Nikole Berg
Categories Dinner Main Course
Time 35m
Number Of Ingredients 18
Steps:
- Add all the sauce ingredients to a food processor or blender and mix until smooth. Give it a taste and make any adjustments necessary, such as adding more salt or more jalapeno flavor. Set it aside while you make the burritos. Can be made a day or two ahead, just mix well before using.
- Mix sour cream and salsa together in a small bowl.
- In a large bowl, combine shredded chicken, salsa mixture, cumin,oregano, salt, pepper, and 1 cup of shredded cheese. Mix well.
- Place about ½ cup of the chicken mixture in the middle of a tortilla. Fold the tortilla on the right and left sides over the chicken mixture, then roll up from the bottom to the top to form a sealed burrito. Repeat to make 6 burritos.
- Add enough oil to the bottom of a large skillet and heat to medium. When the oil is hot, carefully place the burritos, seam side down, into the skillet and fry until golden brown, about 30 seconds per side. Repeat until all burritos have been fried, adding more oil to the pan if needed. Drain burritos on a paper towel lined baking sheet.
- Heat broiler to high. Remove paper towels before broiling. Spoon about ½ cup (or more) Fundido sauce over burritos and top with remaining cheese. Broil until the cheese is melted. Best served immediately.
Nutrition Facts : ServingSize 1 burrito, Calories 540 kcal, Carbohydrate 23 g, Protein 32 g, Fat 36 g, SaturatedFat 18 g, Cholesterol 144 mg, Sodium 1339 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 14 g
POLLO FUNDIDO
Fried chicken filled Mexican flour tortillas topped with a melted cheddar cheese and a spicy cream cheese sauce. [Editor's note: this recipe was updated as a result of reviews with the help of Trixyinaz aka Veronica 9/25/2002]
Provided by Steve P.
Categories Chicken
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For the Guisado: Fill up large pot with water. Add salt.
- Boil the whole chicken until it is fully cooked and falling off the bones.
- Remove the chicken from pot, let it cool off and then remove the skin and bones.
- Save the chicken broth, but skim the top of it.
- Pick apart the meat, shred it and put aside.
- In a different pot, fill it with enough chicken broth to cover the bottom of the pan.
- Chop the green pepper, onion and celery.
- Add your chopped vegetables to the pot and simmer over medium heat until softened, about 30 minutes (you may want to add more broth as it evaporates).
- Crush the tomatoes and add to the cooked vegetables, along with the garlic and pepper.
- Add the cooked chicken and simmer over medium heat for 15-20 minutes.
- Remove from stove and drain any excess juice.
- For the cream cheese mixture: Soften cream cheese and place in mixing bowl along with the half and half, jalapeños, and chicken broth.
- Blend evenly and set aside.
- To make the chicken burritos: Place a few spoonfuls of the chicken meat mixture in center of a large soft flour tortilla.
- Roll the tortilla halfway, then fold both ends up (like folding a cloth diaper), and then completing the rolling process.
- If needed, use a toothpick to hold tortilla in place.
- In a large skillet, heat the oil over med-high heat and fry the burritos until golden brown. You may have to fry in batches depending on how many burritos you can fry in your pan.
- Set aside on paper towels and soak up any excess oil (a few minutes).
- Cut each burrito into thirds and place in a baking dish.
- Place one-half ounce of cream cheese mixture, along with a cheddar cheese slice, on top of each burrito.
- Preheat over to 350°F.
- Bake until cheese melts, about one minute. Serve with rice and beans.
Nutrition Facts : Calories 992.8, Fat 59.4, SaturatedFat 23.9, Cholesterol 199.6, Sodium 1152, Carbohydrate 63.6, Fiber 4.3, Sugar 4.9, Protein 48.8
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