Pollo Fundido
By: Anonymous
Published: Saturday, February 13, 2010 - 3:53am

Ingredients




12 lrgs flour tortillas
1 green pepper
1 medium white onion
2 stalks celery
2 tomatoes, whole and peeled
water to cover bottom of stock pot
6 pounds boneless chicken meat, white and dark
garlic, salt and pepper
1 pound cream cheese
cup half-and-half
ounce fresh jalapenos, diced
ounce chicken base





Preparation

1 For the Guisado: Add vegetables, except tomatoes, to pot and cook until softened, about 30 minutes. Crush tomatoes and add, along with spices. Add chicken and cook for another 30 minutes until meat is cooked cooked. 2 For the cream cheese mixture: Soften cream cheese, place all ingredients in a mixer and blend evenly. Make chicken burros by placing meat in center of large soft flour tortilla, rolling halfway, folding both ends and completing the rolling process. If needed, use a toothpick to hold tortilla in place. 3 Fry burro in vegetable oil and set aside. Cut each into thirds. Place 1/2 ounce of cream cheese, along with a cheddar cheese slice, on top of each. Bake in 3507 oven until cheese melts, about one minute. Serve with rice and beans. 


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Preparation

 1  For the Guisado: Add vegetables, except tomatoes, to pot and cook until softened, about 30 minutes. Crush tomatoes and add, along with spices. Add chicken and cook for another 30 minutes until meat is cooked cooked.  2  For the cream cheese mixture: Soften cream cheese, place all ingredients in a mixer and blend evenly. Make chicken burros by placing meat in center of large soft flour tortilla, rolling halfway, folding both ends and completing the rolling process. If needed, use a toothpick to hold tortilla in place.  3  Fry burro in vegetable oil and set aside. Cut each into thirds. Place 1/2 ounce of cream cheese, along with a cheddar cheese slice, on top of each. Bake in 3507 oven until cheese melts, about one minute. Serve with rice and beans.