Pronto 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.

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!

HOMEMADE POLLO FUNDIDO

Steps:

• Add all the sauce ingredients to a food processor or blender and mix until smooth. Give it a taste and make any adjustments necessary, such as adding more salt or more jalapeno flavor. Set it aside while you make the burritos. Can be made a day or two ahead, just mix well before using.
• Mix sour cream and salsa together in a small bowl.
• In a large bowl, combine shredded chicken, salsa mixture, cumin,oregano, salt, pepper, and 1 cup of shredded cheese. Mix well.
• Place about ½ cup of the chicken mixture in the middle of a tortilla. Fold the tortilla on the right and left sides over the chicken mixture, then roll up from the bottom to the top to form a sealed burrito. Repeat to make 6 burritos.
• Add enough oil to the bottom of a large skillet and heat to medium. When the oil is hot, carefully place the burritos, seam side down, into the skillet and fry until golden brown, about 30 seconds per side. Repeat until all burritos have been fried, adding more oil to the pan if needed. Drain burritos on a paper towel lined baking sheet.
• Heat broiler to high. Remove paper towels before broiling. Spoon about ½ cup (or more) Fundido sauce over burritos and top with remaining cheese. Broil until the cheese is melted. Best served immediately.

POLLO FUNDIDO

Steps:

• 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.

QUESO FUNDIDO

Steps:

• Preheat broiler with rack 4 inches from heating element. Heat a large ovenproof skillet over medium-high. Swirl in oil. Add poblano and cook, 3 minutes. Add onion and season with salt. Cook until onion is softened and poblano is slightly charred, 4 minutes. Add serrano and cook until softened, 2 minutes more. Remove from heat. Add both cheeses. Broil until bubbly and browned in spots, 2 to 3 minutes. Serve with jicama sticks, radishes, and tortilla chips.

QUESO FUNDIDO

Steps:

• Preheat the oven to 400 degrees F.
• In a 9-inch cast-iron skillet, heat the olive oil over medium heat. Add the chorizo and cook, crumbling it as you go, until browned and cooked through.
• Remove the chorizo from the skillet and drain it on paper towels (chorizo is very greasy!). Pour off any excess fat from the skillet.
• Without cleaning the skillet, add the onion and bell peppers.
• Cook the veggies over medium-high heat, stirring frequently, until they brown and soften, about 5 minutes. Turn off the heat and stir in the tequila, if using. Turn the heat back on to medium-high and cook until the vegetables are golden brown and the liquor has reduced, 2 to 3 minutes more. Remove the vegetables from the skillet and set them aside. Turn off the heat.
• Mix the cheeses together, then cover the bottom of a medium ovenproof skillet with one-third of the cheese mixture . . .
• Add one-third of the vegetables . . .
• And one-third of the chorizo.
• Continue with two more layers, ending with chorizo. Sprinkle the top with chili powder.
• Bake until the cheese is totally melted, hot, and slightly bubbling around the edges, 4 to 5 minutes. Watch it constantly, as you don't want the cheese to get overly melted and hard. But you want it to be sizzling!
• Top with the tomatoes, a sprinkle of kosher salt, and the cilantro.
• Serve immediately with tortilla chips . . .
• Or carrot sticks and cauliflower florets if you want to avoid chips!

CHORIZO FUNDIDO

Steps:

• Place chorizo, green onions, red bell pepper, poblano chilies, and jalapeno in a cold skillet. Turn heat to medium-high. As skillet comes up to temperature break up chorizo into very small pieces. Continue cooking until sausage is browned and peppers are barely cooked through, 4 to 6 minutes. Remove from heat. If sausage releases a lot of grease, mop up some with a paper towel.
• Mix cream cheese, sausage mixture, Monterey Jack cheese, Cheddar cheese, and sour cream in a bowl. Transfer to a shallow, heat-proof baking dish.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil on high until browned and bubbly, 5 or 6 minutes.

QUESO FUNDIDO WITH CHORIZO RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C).
• Crumble the chorizo into a large pan over high heat and cook until the fat has rendered and the chorizo caramelized and cooked through, about 10 minutes. Turn off the heat and arrange the tortillas on top of the chorizo to warm.
• Meanwhile, tear the cheese by hand into a small baking dish. Season the cheese with salt, if needed. Transfer to the oven and bake until the cheese is melted and bubbly. Top with the chorizo.
• Serve the queso fundido with the warmed tortillas.
• Enjoy!

REE DRUMMOND'S QUESO FUNDIDO

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a 9-inch cast iron skillet over medium heat. Add chorizo; cook, stirring to crumble, until browned and cooked through, about 5 minutes. Transfer to paper towels to drain. Drain any excess fat from the skillet.
• Without cleaning the skillet, add bell peppers and onion. Cook over medium-high heat, stirring often, until browned and softened, about 5 minutes. Remove skillet from heat and stir in tequila. Continue cooking vegetables, stirring often, until golden brown, about 3 minutes. Using a slotted spoon, transfer vegetables to a bowl.
• Stir together Monterey Jack and Cheddar cheeses in a bowl; spread 1/3 in the skillet. Add 1/3 of the vegetables, then 1/3 of the chorizo. Repeat with 2 more layers, ending with chorizo. Sprinkle with chili powder.
• Bake in the preheated oven until cheeses are melted and bubbling, about 8 minutes. Remove from the oven and top with tomatoes, cilantro, and salt. Serve immediately.