Pollo Fundido with Jalapeno Cream Sauce

Pollo Fundido

Cinco de Mayo is less than 2 weeks away so I have Mexican food on my mind.  Of course, this is nothing new!  I always have Mexican food on my mind. When I was in high school, there was a Mexican food restaurant called Garcia’s across the street from my church, and quite often after church on Sundays, or after an event during the week, we would go there to get something to eat.  I don’t remember anything else they served except something called Pollo Fundido.  It was so delicious, I still think about it.  It is a fried burrito, stuffed with a flavorful shredded chicken mixture, and covered in a jalapeno cream sauce, then topped with melted cheddar cheese.  Oh my!  Just talking about it brings back wonderful memories.

Pollo Fundido

I decided it was time to try to make it.  It turns out, I’m not the only one who loves this dish, as there are many versions out there.  This recipe is the closest to what I remember.  The best part of Pollo Fundido is the sauce.  It is full of jalapenos, garlic, cream cheese, and sour cream.  It’s the stuff of my dreams!

Pollo Fundido

I’m trying to think of other things I can put it on so I can eat it more often.  I honestly think if you poured it over rocks, I would be tempted to eat them.  And then you melt cheese on top of it.  There just are not words….

Pollo Fundido

This recipe is not difficult, but there are a few steps, so I thought I’d share a few tips with you to make it easier.  I find it so much simpler if I cook the chicken ahead of time and refrigerate or freeze until needed.  Then the day you serve it, it is mostly assembling things. Use tortillas the size of a dinner plate.  Be sure to heat the tortillas in the microwave one at a time for 15 seconds before folding to soften them so they won’t tear.  Once you have made the sauce and assembled the chicken mixture, place a half cup of the chicken in the middle of your tortilla.

Pollo Fundido

It may not look like a lot, but don’t overload it as you need to be able to get the toothpick through the tortilla, and you don’t want any filling falling out while frying.  These things are very rich so it works out perfectly.  Next, fold the top and bottom of the tortilla over the filling.

Pollo Fundido

Then fold the sides over towards each other, and secure with a toothpick.

Pollo Fundido

Once it is secure, you are going to fry each meat filled pocket. I used a medium-sized saucepan, and it was just the right size. Watch them carefully as they brown up almost instantly.

Pollo Fundido

You can also bake them if you don’t want the mess or calories of frying.  I tried both, and with the sauce, you really can’t tell much of a difference when eating them. There is a bit of a different texture, but the taste is basically the same. Brushing the tortilla with a tiny bit of oil will help them to brown better, but it isn’t necessary.  I didn’t brush this one with oil, and this is what it looked like.

Pollo Fundido

Just don’t forget to take the toothpicks out afterwards no matter how you cook them. Toothpicks in your cheek is not a fun way to spend Cinco de Mayo! Next, place the cooked burritos on a baking sheet and cover with sauce and a handful of grated cheddar cheese.  Only bake for a couple of minutes until the cheese just starts melting.  If you overbake them the sauce becomes runny and falls off the burritos.  They still taste good, but you don’t get as much sauce that way!  And that would be very sad.

Pollo Fundido

Place the Pollo Fundido burritos on a plate and serve immediately!

Pollo Fundido

Your family and friends will then nominate you for president!  You will be able to make Pollo Fundido burritos for everyone, and there would be no more division in the country.  Everyone would get along….

Pollo Fundido

I guess I got a little carried away. I did say that sauce was the stuff of my dreams.  But your family and friends would be REALLY happy if you made these for them!  In fact, they are so good, I’m going to take them to Fiesta Friday to celebrate the beginning of the weekend. Angie of Novice Gardener, Effie of Food Daydreaming, and Jhuls of The Not So Creative Cook are already there waiting for us.   Happy Friday, everyone!

Pollo Fundido

  • Servings: 5 burritos
  • Time: 1 to 1 1/2 hours not including cooking chicken
  • Difficulty: moderate due to the number of steps
  • Print

For the Burritos:

  • 2 c cooked, diced chicken (bake 4-6 chicken breasts for 1 hour at 350 degrees or in crock pot on low for 8 hours)
  • 3/4 cup green or red bell pepper, diced
  • 1 onion, diced
  • 1/2 c shredded Monterrey Jack cheese
  • 5 dinner plate size flour tortillas
  • canola oil for frying

For the Sauce:

  • 8 oz. cream cheese, softened
  • 1 c sour cream
  • 1 c half-and-half
  • 2 ounces (1/2 of a 4 oz. can) canned, diced jalapenos (I don’t recommend fresh in this recipe)
  • 3 garlic cloves, peeled
  • 1 1/4 c shredded cheddar cheese for sprinkling on top of sauce
  • sliced fresh jalapenos (optional for garnish)
  1. Saute diced bell pepper and onions in 2 Tbsp. oil until tender.
  2. While bell pepper and onions are cooking, make sauce by placing cream cheese, sour cream, jalapenos, half-and-half, and garlic cloves together in a blender.  Blend on high-speed until smooth.
  3. When bell pepper and onions are done, add in the diced chicken, and heat just until chicken is warm.  Turn off stove.  Stir 1/2 cup of the jalapeno cream sauce into the chicken mixture.  Set aside.
  4. Heat enough oil to submerge a burrito in a medium saucepan over medium heat.  When a small piece of tortilla dropped into the oil sizzles and bubbles, your oil is ready.
  5. While oil is heating, place 1 tortilla in microwave and heat for 15 seconds to soften.  Place tortilla on a plate, and spoon 1/2 cup chicken mixture into the center.  Fold top and bottom of tortilla over chicken mixture, then fold both sides towards each other so that it makes a square, and secure with a toothpick.  Do the same with the 4 other tortillas.  Be sure not to overfill them as it will be difficult to fasten the sides together and filling may fall out while frying.
  6. Very carefully using tongs, place one burrito at a time in oil, and fry until brown on both sides, turning once.  They fry up quickly so don’t leave them unattended.  If they are getting too brown or frying up too quickly, turn down to medium-low. When browned, place on a paper towel lined plate.  Repeat with all the rest of the burritos.  Important:  Take out toothpicks when cool enough to handle.
  7. You can also bake the burritos on a greased cookie sheet at 425 degrees for 12 to 20 minutes, turning once halfway (mine took 20).  They brown better if brushed with oil, but it isn’t necessary.
  8. When burritos are cooked, place on a greased cookie sheet.  Pour about a 1/4 cup sauce over each burrito, and sprinkle about a 1/4 cup of shredded cheddar cheese on top of sauce.
  9. Bake at 400 degrees for approximately 2 minutes 30 seconds until cheese is just melted, watching the whole time to make sure not to overbake.  Overbaking will cause sauce and cheese to become runny and fall off of burritos.
  10. Place on platter, and garnish with jalapeno slices if desired.  Serve immediately.  Refrigerate any leftovers.

Recipe from Cook AZ I Do, adapted from a recipe on Food.com

Pollo Fundido

 

 

 

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About Shari

My name is Shari, and I am an Arizona native and married mother of 3 who loves to cook and bake and figure out how to garden successfully in our suburban home in the desert. On this blog you will find a combination of savory and sweet recipes that have been tested by me, along with many tips to help you be successful. I hope you enjoy them! (cookazido.com)
This entry was posted in Chicken Recipes, Cinco de Mayo, Company, Main Dish, Mexican, Recipes and tagged , , , , , , , . Bookmark the permalink.

40 Responses to Pollo Fundido with Jalapeno Cream Sauce

  1. Cinco de Mayo is so fun! I always have Mexican food on my mind too. These look so good…and fun!

    • Shari says:

      Hi Seana, I’m glad to know of another Mexican food fan!:) I think I could eat it every day. Cinco de Mayo is a lot of fun. In Arizona all the Mexican food restaurants go all out on this day. Thanks so much for stopping by and commenting!

  2. This looks like a great dish for a party. Thank you for posting, I love Mexican food and have pinned it.

    • Shari says:

      Hi Liz! It’s very nice to meet you. This is a great dish for a party. Thanks so much for pinning it. I think we might need to start a Mexican food lovers’ club as so many of us out there love it!:) I appreciate you stopping by and look forward to checking out your blog!

  3. Angie says:

    I love Mexican food, too! Why else would I call my party FIESTA Friday?! 😀 But I’ve never had pollo fundido! I’ve been missing out on the fun! This needs to be corrected pronto! Thanks for the recipe now I can do just that. Bookmarked! Sounds muy delicioso! 🙂

    P.S. Fixed your link!

    • Shari says:

      You have been missing out, Angie! I’m glad I could pass along the recipe so you no longer have to go without!:) I’m not usually big on frying things at home, but this was totally worth it. Thank you so much for fixing the link! It is humbling being technologically challenged. As if you didn’t have enough to do today…. You’re a peach!

      • Angie says:

        Anytime! I was once technologically challenged myself, haha… that implies I’m no longer one, but did you hear what happened to me on Pinterest? We’re all in the same boat! 🙂

      • Shari says:

        I did read your post about what happened on Pinterest. That is so frustrating! It’s amazing how many scammers are out there. I am still learning about Pinterest, too. I sure love it, though. I think you’re right about all being in the same boat. It just seems like everyone else knows more, but you have to try to learn. I learned a lot today!:)

  4. Jhuls says:

    This is my first time to hear this dish and I immediately one to grab some. These look so good and a perfect way to celebrate Cinco de Mayo. Thank you for introducing this to me and for bringing at FF. Have a lovely weekend. xx

    • Shari says:

      You’re so welcome, Jhuls! I’m glad to let you know about it. Thanks for hosting Fiesta Friday. I’m having a great time. You have a wonderful weekend, too!

  5. Whisked Away says:

    Mmmmm…..good Mexican food is definitely one thing I miss about AZ! The jalapeno cream sauce sounds absolutely delicious, I’ll have to give it a try!

    • Shari says:

      The Mexican food is a definite benefit of living in Arizona, that’s for sure. It might even make up for the summer heat…maybe!:) I hope you enjoy the jalapeno cream sauce if you try it. Definitely not low calorie, but so worth it. Thanks so much for stopping by, Jamie!

  6. Loretta says:

    Great contribution to Fiesta Friday Shari, and just in time for Cinco de Mayo. Love all the ingredients and the vibrant colors. The jalapeno garnish looks ever so tempting 🙂

    • Shari says:

      Thanks so much, Loretta! I love the vibrant colors of Mexican food, too, as well as the taste. I am also loving jalapenos more and more all the time. I’m so glad you stopped by. Hope you are enjoying your weekend!

  7. OMG Shari! My husband and I would just love these! We are always looking for the best Mexican food place, and a lot of time it’s home. I love the oil comparison. Thanks for including it!

    • Shari says:

      Thank you, Julie! I hope you get a chance to try these since you like Mexican food. I love how spicy the sauce is, but then when you combine it with everything else, it is just right. I’m still trying to figure out how to make a lot of Mexican food items at home, but am happy to have this one in my recipe file. I appreciate you dropping by!

  8. nancyc says:

    This looks so yummy–I bet it tastes wonderful! It’s nice that you can bake or fry them.

    • Shari says:

      Thanks, Nancy! It is great that either way works. I also have just eaten the burritos as a soft flour burrito without cooking them in the oven, but just heating them up in the microwave. It isn’t the same and really doesn’t count as Pollo Fundido, but they still taste great. I appreciate your comment!

  9. Sandra says:

    Those look delicious! I must try them soon. Thanks for sharing the recipe!

  10. elamb says:

    Oh my yum!! These look and sound amazing! And your tips were very helpful. I think everyone has a Mexican-inspired recipe that they had when they were younger that they are either still trying to find or recreate. Thanks for sharing this with FF#65!

  11. cheri says:

    Hi Shari, these little gems look wonderful, great tips!! Mexican food is one of my favorites and we have such great restaurants here. Love this time of year in Arizona it is the best. The farmers market that I love to go to is where the Mcclendon farms have their produce. On Saturdays downtown Scottsdale. On Wednesday’s Central and Bethany Home. They have the best produce. Sorry it took so long to get back to you.

    • Shari says:

      Thank you so much for getting back to me with the information about the farmers’ markets. I have been so frustrated with the ones I’ve been to. I have to get over to those before it gets too hot. You are so right about the good Mexican food restaurants here. Which one is your favorite? I think I like Macayo’s the best, but there are many more that I love as well.

  12. I love mexican dishes and love to. Looks interesting….Am a vegetarian so what would you suggest me instead of chicken…

    • Shari says:

      Hi Chitra, I’ve been thinking about your question as to what to substitute for the chicken. What about your favorite beans and/or rice? Since it is the sauce that mostly gives it flavor, I think most any sauteed vegetable would be good as long as you mix it with the jalapeno sauce. I also thought of avocados. The flavor really goes with Mexican food, too. Let me know if you do try it. I would be curious to see what you use and how it tasted. Thanks so much for your question.

  13. rozpaige says:

    YAY! I’m not the only one who has heard of “Pollo Fundidoho and who is also not the only fanatic about it! Eight years ago when we moved to this town, our truly authentic, numero uno Mexican restaurant had it on the menu. I ordered it, fell in love with it, and always order it religiously . . . with extra cheese sauce dolloped on top of course. Thank you for sharing this wonderful recipe Shari! I will definitely prepare it!
    Roz

    • Shari says:

      That is so interesting that you are able to get that dish in the south, Roz. So many people have never heard of it. I would be curious to know if this recipe is similar. That sauce is just amazing, isn’t it? I want to put it on everything I make! Thanks so much for letting me know. I’m glad you can get good Mexican food there!

  14. rozpaige says:

    typo above in “Fundido” ….. my keyboard is going funky on me again!

  15. These look soooo tasty! Thanks for including both the frying & baking options when making these. How can a meal go wrong with all this sour cream and cheese?

    • Shari says:

      Thanks a lot, Ruth! We have also eaten these without baking, just as a soft burrito. They are best when fried, though. Really, with the sour cream and cheese, it doesn’t matter how you cook them. Actually, just forget the burrito and drink the sauce!;) Sorry, I think I am just hungry. Wish I had one right now. I appreciate your comment!

  16. foodessen says:

    This sounds perfect! I can’t wait to try it. 🙂

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