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Sink your teeth into a luscious Pollo Fundido – a flour tortilla that’s brimming with a mouth-watering chicken filling, fried to perfection, and then smothered with a generous helping of jalapeño cream cheese and cheese. Trust me, your taste buds won’t be able to resist this delightful treat!
Pollo Fundido is a beloved Mexican dish that translates to “molten chicken”. It is typically prepared by filling a Chimichanga or burrito (baked or fried) with shredded chicken and topping it with a Jalapeño cream cheese sauce that is melted on top. Usually, this dish can be a bit spicy, but I prefer to make it milder so that my grandkids can enjoy it as well. You can choose to make it mild, medium, or spicy based on your taste preferences.
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What Ingredients Do I Need for Pollo Fundido?
Chicken filling:
- Filling: Cook chicken breast in a slow cooker, or Instant Pot, or shred a rotisserie chicken.
- Salsa: Store-bought, or Homemade salsa
- Seasonings: Ground cumin, Salt and pepper, minced dried onions, and Mexican oregano
- Cheese: Mexican blend, pepperjack cheese, or Monterey Jack cheese.
Fundido Sauce
- Cream cheese
- Sour Cream or Mexican sour cream
- Half and half milk or Whole milk
- Jalapeños or Serranos – add another pepper for spiciness
- Garlic and Onion Powder
How To Make Pollo Fundido
- Prepare Fundido sauce by adding all sauce ingredients to a food processor or blender and mixing until smooth. Taste and add additional salt and pepper if needed. Set aside 1 cup for chicken filling. Refrigerate the remaining sauce for the topping.
- Mix chicken, salsa, cumin, oregano, 1 cup of Fundido sauce, and 1 cup of cheese in a large bowl.
- Place a large spoonful in the center of the tortilla, fold the sides in, and roll into a burrito.
- Place 1/2 cup vegetable oil in a skillet and fry the burrito on both sides until light golden brown
Place burritos on a large baking dish, and spoon Fundido sauce over each burrito.
Place a cheddar slice or shredded cheese on top of the sauce, and place under high broil for 3-4 minutes until melted.
Top with chopped cilantro, green onions, or your favorite toppings.
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Storing Pollo Fundido
- Store leftovers covered in an airtight container in the refrigerator for 3 or 4 days.
- Freeze leftovers in freezer-safe containers for up to 3 months.
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Pollo Fundido
Ingredients
- 1 package 8 oz cream cheese, softened
- 1 cup sour cream
- 2 tablespoons sliced jalapenos
- 4 tablespoons half and half
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- CHICKEN FILLING
- 3 cups shredded cooked chicken
- 1 tbsp minced onion
- 1/2 tsp dried Mexican oregano
- 1 tsp ground cumin
- 1 cup salsa hot or mild (store-bought or homemade)
- 1 cup Fundido sauce
- Salt and pepper to taste
- 1 cup shredded Mexican Blend cheese
- 6 flour burrito-size tortillas
- 6 Mild Cheddar Cheese Slices shredded cheese can be used
Instructions
- Prepare Fundido sauce by adding all sauce ingredients to a food processor or blender and mixing until smooth. Taste and add additional salt and pepper if needed. Set aside
- CHICKEN FILLING INSTRUCTION
- Mix cooked shredded chicken, salsa, cumin, oregano, 1 cup of Fundido sauce, and 1 cup of cheese
- Place a large spoonful in the center of the tortilla, fold the sides in, and roll into a burrito.
- Place 1/2 cup vegetable oil in a skillet and fry the burrito on both sides until light golden brown
- Place burritos on a large baking sheet, and spoon Fundido sauce over each burrito.
- Place a cheddar slice on top of the sauce, and place under high broil for 3-4 minutes until melted.
- Top with chopped cilantro or green onions.
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