Pollo Fundido Recipe burrito is a replica of burritos (additionally called burros) discovered at nearby Mexican cafés here in Arizona. I love to serve the jalapeño cream sauce over burritos or chimichangas, however, you could serve it as a dipping sauce for taquitos, quesadillas, or even on tacos and nachos.
WHAT IS POLLO FUNDIDO?
Translated directly, Pollo fundido signifies “softened chicken” and it’s a famous Mexican dish that comprises of a chimichanga or burrito (prepared or seared) loaded up with shredded chicken and a jalapeño cream cheddar sauce liquefied on top. You could likewise serve fundido sauce straight over chicken, with a side of Mexican rice and beans.
STEPS TO MAKE POLLO FUNDIDO
#1 Get ready fundido sauce by adding sauce ingredients to a food processor or blender and blend until smooth. Put away (or make ahead of time and refrigerate).
#2 Blend chicken, salsa, cumin, oregano, and 1 cup of cheese. Place a piling ½ cup or so of the chicken combination in the focal point of every tortilla.
#3 Overlay the sides of the tortilla in and roll up firmly like a burrito. Add sufficient oil to a skillet to simply cover the lower part of the pan. Hotness to medium.
#4 When the oil is hot, sauté the burritos, turning like 30 seconds intervals or something like that, until it’s golden on all sides. Put on a paper towel-lined baking sheet.
#5 When all burritos are fresh, turn the stove to high sear. Eliminate paper towels from under the burritos and spoon some fundido sauce over every burrito. Sprinkle with remaining cheese. Sear for 2-3 minutes until warm and melty.
INGREDIENTS
- 3 cups cooked shredded chicken
- 3/4 cup salsa, of your favorite kind
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon dried oregano leaves, crushed
- 1 ½ cup shredded cheese, divided
- 6 burrito size flour tortillas
- olive oil
Pollo Fundido Sauce
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 2-3 Tablespoons canned diced jalapenos, to taste
- 2 Tablespoons milk
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
To bake rather than sear, line burritos on a baking sheet, crease side down, and brush the tops softly with olive oil or cooking splash. Heat at 400°F for 15-20 minutes or until golden brown and firm.
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PREPARATION AHEAD AND FREEZING DIRECTION
To Prepare Ahead: The sauce can be prepared seven days ahead of time, put away in the refrigerator. The chicken filling or the collected burritos can be put away (prior to cooking) in the refrigerator for 2-3 days, contingent upon the newness of ingredients. Eliminate from the ice chest and proceed with the sautéing or baking procedures of the recipe.
To Freeze: Assemble the burritos and before sautéing or baking, put them in a chiller safe pack or holder and freeze for 3-6 months. Defrost throughout the night in the cooler then, at that point, proceed with the searing or baking steps of the recipes. For best outcomes in flavor and surface, I don’t propose freezing the sauce.
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