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Pollo Fundido

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“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.”
READY IN:
1hr
SERVES:
8-10
YIELD:
16-20 burritos
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil chicken in water (or broth) until cooked through.
  2. Let cool enough to handle, and then shred. Place in large mixing bowl.
  3. Saute green pepper and onion in a small amount of butter or oil until pepper is tender and onion is translucent.
  4. Add to chicken in bowl.
  5. 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.
  6. 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.
  7. Add half of the sauce mix to the chicken mixture.
  8. Add 1/2 cup of cheese to chicken mixture, and stir to combine all together.
  9. Place approximately 1/2 cup of chicken mixture on a tortilla and roll up "burrito style". Repeat for remaining mixture.
  10. Fry "burritos" in oil until golden brown, turning once if frying in a fry pan.
  11. Remove to paper towels to drain.
  12. Preheat oven to 325°F.
  13. Place chicken "burritos" in a large glass pan (9x13 is recommended).
  14. Pour remaining sauce over the top (you can reserve about 3/4 cup, if desired, for serving on the side).
  15. Sprinkle with remaining cheese.
  16. Place in oven for approximately 15 minutes, or until cheese is melted.

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