POLLO FUNDIDO/Mexican Chicken
12 large flour tortillas
GUISADO (stew):
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 to taste
CREAM CHEESE MIXTURE:
1 pound cream cheese
1/2 cup half-and-half
1/2ounce fresh jalapenos, diced
1/2 ounce chicken base
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.
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. Fry burro in vegetable oil and set aside. Cut each into thirds. Place one-half ounce of cream cheese, along with a cheddar cheese slice, on top of each. Bake in 3507 oven until cheese melts, about one minute.
Yield: 12 servings
Serve with rice and beans.
12 large flour tortillas
GUISADO (stew):
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 to taste
CREAM CHEESE MIXTURE:
1 pound cream cheese
1/2 cup half-and-half
1/2ounce fresh jalapenos, diced
1/2 ounce chicken base
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.
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. Fry burro in vegetable oil and set aside. Cut each into thirds. Place one-half ounce of cream cheese, along with a cheddar cheese slice, on top of each. Bake in 3507 oven until cheese melts, about one minute.
Yield: 12 servings
Serve with rice and beans.
MsgID: 1422645
Shared by: Gladys/PR
In reply to: ISO: Polo Fundito
Board: Copycat Recipe Requests at Recipelink.com
Shared by: Gladys/PR
In reply to: ISO: Polo Fundito
Board: Copycat Recipe Requests at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Polo Fundito |
Barbara LeCropane | |
2 | Recipe: Pollo Fundido (Mexican Chicken) |
Gladys/PR |
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