POLLO FUNDIDO

Pollo Fundido image

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

Time 1h

Yield 16-20 burritos, 8-10 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs boneless skinless chicken breasts
1/2 green pepper, finely diced
1/2 large onion, finely diced
15 -20 small flour tortillas
2 cups shredded monterey jack and cheddar cheese blend, divided
2 (8 ounce) packages cream cheese, softened
2 cups sour cream
1 (4 ounce) can diced jalapenos
1 cup half-and-half
2 garlic cloves
oil, for frying

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

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