Pollo Fundido
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6
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Calories
381 kcal
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Course
Main Course
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Cuisine
Mexican
Pollo Fundido
Description
Pollo Fundido combines cooked shredded chicken blended with salsa and spices, mixed with shredded cheese and rolled into flour tortillas. The assembled burritos are pan-fried in olive oil until evenly golden and crisp on all sides, providing a contrast between the crunchy tortilla and the savory, moist filling.
The fundido sauce is a creamy blend of cream cheese, sour cream, jalapeno peppers, milk, and seasonings, pureed to smooth consistency. After frying, the burritos are topped with this sauce and additional cheese, then briefly broiled to melt and slightly brown the topping, enhancing the dish's richness and flavor layers.
This dish is well suited to a casual meal, served hot for satisfying textures and cheesy flavors. Garnishing with green onion adds freshness and color.
Notes indicate the fundido sauce can be made up to a week ahead and stored refrigerated. Burritos can be refrigerated assembled for up to a few days or frozen for several months before cooking. For best texture and flavor, avoid freezing the sauce separately.
Ingredients
- 3 cups chicken cooked shredded
- 3/4 cup salsa , of your favorite kind
- 1 1/2 teaspoons cumin ground
- 1/2 teaspoon oregano crushed, dried
- 1 ½ cups cheese divided, shredded
- 6 flour tortilla burrito size
- olive oil
Fundido Sauce:
- 4 ounces cream cheese , softened
- 1/2 cup sour cream
- 2-3 Tablespoons jalapeno pepper to taste, canned, diced
- 2 Tablespoons milk
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Prepare fundido sauce by adding all sauce ingredients to food processor or blender and mix until smooth. Taste and add additional salt and pepper if needed. Set aside (or make in advance and refrigerate).
- Mix chicken, salsa, cumin, oregano and 1 cup of cheese. Place a heaping 1/2 cup or so of the chicken mixture in the center of each tortilla. Fold the sides of the tortilla in and roll up tightly like a burrito.
- Add enough oil to a skillet to just cover the bottom of the pan. Heat to medium. Once the oil is hot, pan fry the burritos, turning every 30 seconds or so, until golden on all sides. Place on a paper towel lined baking sheet.
- Once all burritos are crispy, turn oven to high broil. Remove paper towel from under the burritos and spoon some fundido sauce over each burrito. Sprinkle with remaining cheddar cheese.
- Broil for 2-3 minutes until warm and melty. Serve garnished with green onion.
- To bake instead of pan fry, line burritos on a baking sheet, seem side down, and brush the tops lightly with olive oil or cooking spray. Bake at 400°F for 15-20 minutes or until golden brown and crispy.
Notes
- The fundido sauce can be prepared up to a week in advance and refrigerated.
- Assembled burritos can be stored in the fridge for 2-3 days before frying or baking.
- Burritos freeze well for 3-6 months; thaw overnight in the fridge before cooking.
- Freezing the sauce separately is not recommended to maintain flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 20g | 7% |
| Protein | 30g | 60% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 97mg | 32% |
| Sodium | 886mg | 37% |
| Potassium | 392mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 684IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 242mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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