Pollo Fundido Food

POLLO FUNDIDO

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.

AMAZING POLLO FUNDIDO

Steps:

• Dice your peppers, onion,and the chicken.
• Add seasonings.
• Cook in a saucepan until vegetables are soft and the chicken is fully cooked.
• Remove from heat.
• If you have a deep fryer start to heat it up.
• If you don't, use a big pot and heat the 2 cups of vegetable oil.
• You will be deep frying!
• (Tip:Flour tortillas are easier to work with when they are warm)
• Fill the tortillas with the chicken mixture and roll.
• (Tip: You might want to use tooth picks to keep the tortillas closed in the deep fryer).
• Place the filled tortilla in the deep fryer until crispy and brown.
• When done place on a paper towel to soak some of the grease.
• Put the finished tortillas in a baking dish large enough to fit all 12; set aside.
• Preheat oven to 325°F.
• To make filling: In a blender, Put the cream cheese, sour cream, half& half, garlic, and Jalapeño blend until creamy.
• Spoon the mixture over the tortillas, until covered sprinkle cheese on top.
• Bake in oven until the cheese has melted.
• Great with Mexican rice!

QUESO FUNDIDO

Steps:

• Preheat the oven to 400 degrees F. Cook the chorizo in a large cast-iron skillet over medium heat, breaking up the meat with a wooden spoon as it renders, about 5 minutes. Add the onion, serrano and garlic and continue cooking until the chorizo is crisp and the onion is translucent, 5 to 7 minutes. Remove the mixture from the skillet and transfer to a bowl. Toss the cheeses with the flour in a separate bowl.
• Add the beer to the skillet, stirring and scraping up any browned bits from the bottom of the skillet. Whisking constantly, add the cheese mixture a little bit at a time, whisking until smooth and well blended. Stir in the beans, chiles and chorizo mixture.
• Place the skillet in the oven and cook until the queso is hot and bubbly, about 5 minutes. Garnish with scallions and tomato and serve with tortilla chips.

POLLO FUNDIDO

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.

POLLO FUNDIDO

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.

FUNDIDO

Steps:

• Char the peppers over a gas flame or under a broiler and then scrape off the blackened skin (do not wash). Remove and discard the seeds and stems and cut into large dice and set aside. Grill or roast the onion, serrano chile and tomatillos until lightly colored and chop coarsely. Remove core and seeds from tomatoes and cut into small dice. Arrange half the sliced cheese in the bottom of 4 individual earthenware dishes and scatter all of the vegetables over the top. Sprinkle half the cilantro over this and season to taste with salt and pepper. Place remaining cheese over all and top with remaining cilantro. This can all be done up to a day ahead and refrigerated until ready to serve.
• To serve: place the filled dishes in a hot (425 degree) oven for 6 to 8 minutes or until cheese is nicely melted and just beginning to color. Top with a tablespoon or two of the black bean salsa and garnish with the avocado and cilantro sprigs. Serve immediately with crisp tortilla chips if desired. For the Black Bean Salsa: Blanch the bell peppers in lightly salted boiling water for 5 seconds. Plunge into cold water to stop cooking and drain. Combine with rest of ingredients and refrigerate. Can be stored refrigerated and covered for up to 3 days.

QUESO FUNDIDO

Steps:

• Preheat oven to 375 degrees. Slice chiles and peppers into 3-inch julienne strips, toss together and set aside. Set 6 small or 1 large earthenware or glass casserole in the oven to heat thoroughly, about 10 minutes. Combine the cheeses in a bowl and place in the warm casseroles and return to the oven to cook for 5 minutes. Sprinkle the cheeses over the peppers and chiles and diced onion and return to the oven for 5-7 minutes longer or until cheese is completely melted and beginning to bubble. Sprinkle with freshly ground pepper and serve immediately with warmed flour tortillas and Green Salsa on the side.
• In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.