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
AMAZING POLLO FUNDIDO
This is my boyfriend's favorite dish. He is originally from the west coast, and now lives on the east coast. You really can't find this dish in restaurants on the east coast, so I decided to make it for him. I found ONE recipe for it on the internet ,and it wasn't very good. So I called the restaurant he used to get it at, and asked for the recipe. They gave me a few hints but kept the rest confidential. SO between what they told me, and what I found on this site I made up my own version. Hope you like it!
Provided by Niki D
Categories Chicken
Time 45m
Yield 5 serving(s)
Number Of Ingredients 15
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!
Nutrition Facts : Calories 782.1, Fat 43.1, SaturatedFat 18.4, Cholesterol 177.8, Sodium 792.7, Carbohydrate 44.2, Fiber 3.6, Sugar 5.7, Protein 52.3
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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