Oh no friends, I am in trouble! Why am I in trouble? Because I have figured out how to make Pollo Fundido at home...and I have to say it is just as good, if not better than versions that I have had in Mexican restaurants around town! And adding to the trouble....it is way too easy to make...which makes it way too convenient for me to make it way too often! I am going to have to put some limits on myself on how frequently this can show up on my plate...but it is going to be oh so hard!
For those of you not familiar with Pollo Fundido, it is one of my all-time favorites to order at Mexican restaurants. It is basically a chicken chimichanga, covered in a jalapeno cream cheese sauce and melted cheese. It is cheesy, gooey and spicy all rolled into one, basically it is just plain delicious! I have been on a mission for the last few months to try and re-create the jalapeno cream cheese sauce that comes with fundidos, and not because I wanted to make a fundido, but because I am obsessed with using it as a dip for chips...it is like a cold queso dip...divine! I have tried a few versions before, and none of them ever quite worked out. I recently came across a recipe for a version of the cream cheese that called for chicken base. I wasn't quite sure what chicken base was, so I of course googled it, it turns out that it is a liquid form of chicken bouillon. Well, chicken base is not that easy to track down, I searched grocery stores far and wide, and was finally able to find some at Super Wal-Mart...jackpot!
So tonight was the night that I decided to put all the pieces together, to make one of my favorite meals! The chicken cooked in the Crock Pot, and then after that, the sauce came together in about 2 minutes, and 10 minutes later, I had dinner! This chicken was delicious, and I am not usually a chicken person, I much prefer beef or pork, but I can for see using this in quesadillas, tacos, burritos and tostadas too. I am planning to freeze some to keep for another time...which means I can have Pollo Fundido....pronto!
1.5 lbs. chicken breasts (I just threw mine in frozen)
16 oz. jar Salsa Verde (I used La Victoria Thick N' Chunky)
2 cubes Chicken bouillon
Throw everything in the Crock Pot and cook on high for 3 - 4 hours or until chicken is cooked. Remove chicken and shred, put chicken back into Crock Pot with remaining sauce and mix thoroughly. Keep warm until ready to use.
Cream Cheese Sauce
8 oz. cream cheese (I used light)
1/4 c. Half & Half
2 Tbsp. chopped jalapenos (I got mine from a 4 oz. can and then saved the rest)
1 tsp. chicken base (liquid bouillon)
1 tsp. garlic salt
Soften cream cheese, and then mix in all the other ingredients. Add more jalapenos if you like things really spicy. Set aside. (I mixed mine in my Magic Bullet.)
4 - 6 burrito size tortillas (I buy the ones you have to cook first)
4 - 6 slices cheddar or American cheese
Canola Oil (about 1/2 cup)
Preheat oven to 350 degrees.
Heat about 1/2 inch of oil in a medium sauce pan until hot. Place about 1/4 to 1/2 cup of chicken filling on each tortilla. Fold one end over filling, then fold in the sides and continue to roll up burrito style until sealed well. Place burritos, one at a time, in hot oil, flipping over after about 30 seconds. Once golden brown, drain on paper towel or cooling rack. Place drained burritos on baking sheet. Spread cream cheese mixture on top, then top with a slice of cheese. Bake for
5 - 10 minutes until cheese melts.
Serve with rice and beans if desired....delicioso!