Garcias Pollo Fundido Recipes

POLLO FUNDIDO

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.

COPYCAT GARCIA'S MEXICAN RESTAURANT POLLO FUNDIDO

Steps:

• Place chicken inside a crock pot. Cover with salsa and drop chicken bouillon cubes on top. Cover and cook on low for 6 hours, or on high for 3-4 hours.
• Prepare the jalapeno cream cheese while the chicken is cooking. Combine cream cheese, milk, chopped jalapeno, chicken base paste, and garlic salt in a chopper or food processor until smooth. Keep in the fridge until time to use.
• Remove chicken from crock pot and place in a bowl. Use two forks to shred the chicken, then place back in the crock pot with the liquid and stir together.
• Preheat the oven to 350° F. Place a tortilla on a plate and add 1/3 c. chicken to the center. Fold the sides in and roll the tortilla to form a chimichanga. If excess liquid starts to ooze out, pour it into the crock pot or a bowl.
• Place chimichangas onto a greased cookie sheet seam side down and repeat to make eight. Lightly spray tops with cooking spray and bake for 15 minutes.
• Remove chimichangas from the oven and carefully spread jalapeno cream cheese over each one. Top with a slice of cheese and two jalapenos slices. Place back in the oven until cheese is melted. Serve and enjoy!

AMAZING POLLO FUNDIDO

Steps:

• Dice your peppers, onion,and the chicken.
• Add seasonings.
• Cook in a saucepan until vegetables are soft and the chicken is fully cooked.
• Remove from heat.
• If you have a deep fryer start to heat it up.
• If you don't, use a big pot and heat the 2 cups of vegetable oil.
• You will be deep frying!
• (Tip:Flour tortillas are easier to work with when they are warm)
• Fill the tortillas with the chicken mixture and roll.
• (Tip: You might want to use tooth picks to keep the tortillas closed in the deep fryer).
• Place the filled tortilla in the deep fryer until crispy and brown.
• When done place on a paper towel to soak some of the grease.
• Put the finished tortillas in a baking dish large enough to fit all 12; set aside.
• Preheat oven to 325°F.
• To make filling: In a blender, Put the cream cheese, sour cream, half& half, garlic, and Jalapeño blend until creamy.
• Spoon the mixture over the tortillas, until covered sprinkle cheese on top.
• Bake in oven until the cheese has melted.
• Great with Mexican rice!