It’s amazing how differently food is prepared from state to state. Being a born and bred Arizona native, I grew up eating Mexican inspired dishes.
When I moved to the east coast a few months ago, I experienced quite a bit of culture shock. No more 24 hour Mexican places, no more fresh salsa, my neighbors don’t sell tamales, and nobody makes their own tortillas.
I decided to take matters into my own hands and figured out how to make my favorite Mexican entree right at home.
The Pollo Fundido.
- 4 chicken breasts
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 2 tsp. garlic powder
- 1 can diced green chilies
- 1/2 C italian salad dressing
Put all ingredients in crockpot. When chicken is cooked through, take it out and give it a rough chop. It will begin to shred on it’s own. Place chicken back in crockpot and stir.
- 1- 8oz pkg. cream cheese
- 1 C. sour cream
- 1/2 C. half&half
- 1 jalapeno, diced (I used roasted canned jalapenos, but you can use a fresh jalapeno, remember to remove the seeds.)
- salt, to taste
- pepper, to taste
Mix all ingredients until creamy.
- flour tortillas, large
- vegetable oil, for frying
- shredded cheese
- green onions
Heat oil in large pot. While oil is heating, prepare a pan for fundido’s to rest on. (I used a cookie sheet, then put a lot of paper towels down to catch the oil, then put a cooling rack on top of that.) Turn oven to 350 degrees.
Put a big spoonful of chicken in the middle of the tortilla. Roll tortilla, making sure to close both ends. Use toothpicks or twine to keep the tortilla closed. Gently place the tortilla in the oil, being careful to avoid splashing. Cook until golden brown.
Remove from oil, and place on cooling rack. Take off twine, or remove toothpicks. Transfer fundido’s to baking pan.Top with cream cheese mixture, then sprinkle cheese over the top. Place in oven until cheese is melted, about 5 minutes. Garnish with green onion.
Serve with Spanish rice and enjoy!