Friday, July 9, 2010

Pollo Fundido


Pollo - Chicken
Fundido - Melted (cheese)


Pollo Fundido is a Mexican dish that I stumbled upon at a Mexican restaurant. It was so cheesy, gooey, and delicious that I decided I had to learn how to make it. I went on a search for the recipe, but did not find any that matched what I had that day. All the recipes I found were of chicken and cheese wrapped in a tortilla and deep fried. They all seemed a lot like chimichangas to me. I have a really good Hispanic friend, so I called her asking if she knew how to make it. She didn't.

My search seemed to be fruitless. I decided that I would ask the restaurant the next time I was there. It kinda worked. The guy told me they use Mexican cheese and Mexican seasoning. Needless to say, that wasn't that big of a help to me. It was good to know about the cheese, but Mexican seasoning could be any number of things. I gave my friend another call and she said they like to use Lemon Pepper. I knew that was NOT what was being used in this recipe. I kept on searching.

Then one day my husband came across a different recipe that required chili salt. I thought, "that's it". I just knew that was the missing ingredient to the Pollo Fundido. I began looking high and low for chili salt and couldn't find it anywhere. So, guess what I did? I did a quick Google search and it came up with a recipe for chili salt. We then made some and gave our own Pollo Fundido recipe a whirl. It worked!! It turned out perfect. I am telling you, this is one of the best Mexican dishes I have ever eaten. I used to favor fajitas, but now I favor Pollo Fundido.

Because I realized how difficult it was to find this recipe, I decided to share it with all of you.

Ingredients:

Chicken Breast (cut in half lengthwise to make them thin)
Onion
Mexican Dipping Cheese (I use the jalapeno flavor)
6 to 8 ounces milk (just add enough to get to the consistency you prefer.)
Chili Salt (1/4 cup sea salt, 1/4 cup pure chili powder, 1/4 teaspoon cayenne, pinch ground oregano. Mix together and store in an airtight container. This makes 1/2 cup of chili salt.)

Directions:

Saute your onions in a lightly greased skillet and set them aside.

Sprinkle your chicken with chili salt and begin cooking it in the skillet.

Grate the Cheese and melt according to directions. I add the milk a little at a time until it gets to a consistency I like. You don't want it to be so thick you can't pour it, but so thin it's like water either.

Mexican Dipping Cheese (I wanted to include a picture of what I use so you would know what to look for).

After you have all your chicken cooked through, put the onions back in the skillet and turn the burner off. Now you are ready to pour your cheese over the top and it is ready to serve!

Of course, you can pair this with your favorite sides and it is absolutely excellent rolled into a tortilla.

Enjoy!

I've linked this recipe to it's a blog party!



Edit:  I have had several say they are having a hard time finding this particular cheese.   I have not tried these two cheeses, but they may be worth a try.  Ole Original Queso Dip   and  El Viajero White Mexican Dip.

112 comments:

  1. This looks so yummy! We love Mexican food here, so I will definitely have to try this recipe!

    I see a blog post on pillowcase dresses below...I must go read this one, too! I am so glad to know about your blog! I will be back soon!

    Have a great night! :)

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  2. Thank you!! I am going to try to post a tutorial on the pillowcase dresses soon. That post was my first time to ever make them, so I was scared to take pics as I went. I enjoy your blog, too.

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    1. how many servings for this recipe?

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    2. If you would like to try a different cheese try this. I have made Mexican white sauce. Which was what I was told they called it. They told me to buy Chihuahua cheese shred it or buy shredded. Then put it in a pan add a little milk at a time as the cheese melts. This takes a while to melt it I can't think if I added any spices but the recipe in on the web under Mexican white sauce . Very good

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  3. My name is Belle, sister to Jenni at Nest to Keep.

    This meal looks so good. I'll have to make this soon! Thanks for sharing the recipe.

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  4. That looks awesome! You need to link this post to Delicious Dishes.
    http://itsablogparty.com/delicious-dishes-week-6-2/

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  5. I also have been looking for a recipe on how to make this! It sounds just like a chicken fundido that a resturant made where I used to live, although mine was also served with vegetables covered in the fundido sauce. I haven't been able to find it anywhere else. So good! Thank you for sharing!

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    1. You're welcome! I hope you enjoy it!

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  6. Where would you find the Mexican dipping cheese? I cannot find it anywhere.

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    1. I purchase it from Walmart. It is located with the cream cheese instead of the other block/shredded cheeses. Good luck and Enjoy!

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    2. There is a mexican product by Velvetta also that is in dry grocery.

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    3. I have also gotten this from walmart.

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    4. Just bought kraft velveeta, flavor......Queso Blanco. Check your velveeta isle!

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    5. There are GREAT recipes for queso dip on Pinterest that taste just like restaurant white cheese dip. Uses white american cheese instead of Monterrey jack. Very yummy!

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    6. I cannot find the cheese anywhere either. I have gone to several grocery stores (including Hispanic stores) and I can't find it. I live in the Houston area, so if anyone has found the cheese in this area, please let me know where. Thank you in advance!

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  7. The milk wasn't included in the ingredients list...how much are you using?

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    1. Sorry that should have been 6 ounces or 3/4 cup milk....it was a bad math day, LOL!

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  8. This looks reaaaaally delicious. Perfect soulfood to me and definitely on this weekend's list!

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  9. Can you purchase chili salt already made? If so, where can you find it? After a long day of working and coming home to an active 7 year old and hungry husband, the quicker the better!

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    1. I have not been able to find it at the grocery stores by me. I don't have a lot of big stores like Kroger nearby though. If you find some, please let us know where you found it. =)

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    2. Lawry's makes a spicy season salt that looks pretty close

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  10. Can you use soy, rice, or almond milk instead of regular milk? I don't really have a problem with dairy if it's cooked, but I don't keep it on hand. Thank you~Mindy

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    1. I honestly don't know. You could sure give it a try. Let us know how it turns out. =)

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    2. We are not milk drinkers so I don't keep it on hand either. But I DO keep evaporated milk for recipes that call for milk. Just mix it with equal parts water to get the amount called for in the recipe.

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  11. Any ideas of what you could substitute for the meican dipping cheese? My Walmart does not carry it.

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    1. I have heard that Chihuahua cheese would work as well and as the poster below said you might could use White American Cheese. I can't find chihuahua cheese anywhere here. Good luck and Enjoy!

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    2. Queso blanco is the generic name of the cheese they use at Mexican restaurants. Hope that helps!

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    3. Cream cheese and green chiles

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  12. Our local Mexican restaurant uses land I lakes white American cheese, and it the best! I'm sure if you can't find the Mexican dipping cheese you surely could find the other. This is a great dish I've also wanted to find a recipe! Thanks so much!

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  13. Made this recipe this weekend and it was great!! It really did taste like I it ordered from the Mexican restaurant. This is a favorite. Love Love Love :)

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    1. Thank you so much! I am glad you enjoyed it.

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  14. Love the name of your blog--it is what I call my abode as I too am a Neagle. Maybe we are related. With the recipe that I intend to make tomorrow, I sure hope it is good and that we are related! Maybe some of that creative cooking will rub off on me. Thanks! Valerie

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    1. That's so neat! We may very well be related. =)

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  15. Anyone have a good recipe for the Mexican rice that's usually served with this at the restaurants?! The chicken & rice is my hubby's fav. Thanks for posting this!! :)

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    1. Try the recipe from Allrecipes Mexican Rice II. It is so delicious!! I make it with every mexican dish (which is like weekly!!) :)

      http://allrecipes.com/recipe/mexican-rice-ii/

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    2. I am a cheater when it comes to the rice. I just buy Knorr Mexican Rice and follow the directions on the back. Hehehe! =)

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    3. I am going to be making this tonight and I am very excited. The rice that I am going to make..is very simple and will be very tasty. You take some rice, put it in a pan with oil and fry it. Add a small can of tomato sauce and then about half a cup of beef broth and let it simmer for 20min.

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  16. Throw some shrimp in it and pour it over rice and it's delicious also. We have a mex rest around here that does that and it's called the Monica's Platter

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    1. Oooohhhh, that does sound good!! =)

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  17. My husband didn't eat chicken I wonder if steak.or pork.would work

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    1. You may could sub those. Let us know how it turns out for you.

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  18. you are awesome!!!! this is my favorite mexican dish!!! of course with mushrooms and bacon!!! yummy! great job and thanks for posting!

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    1. BACON?? Oh my goodness! That would be heavenly! =)

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  19. I made these and we loved them. We substituted the cheese with Velveeta Jalapeno because I couldn't find the one called for in the recipe. I also added a little white wine which really made the cheese sauce yummy. Next time I might add some mushrooms.

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  20. I can't hardly see the words because of the patterned birds

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  21. This has always been my to die for Mexican dish I order it every time we go to our favorite authentic Mexican restaurant. They add sauteed shrimp and its called pollo guanajauto. Yum! I have tried everything to recreate this at home and I am pretty sure you just did. I absolutely will be making this for Sunday dinner. THANK YOU

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    1. Shrimp would be delicious added to it!

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  22. Can't wait to try this tonight. Quick question. How do you melt the cheese?

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    1. I normally put mine in a glass bowl and microwave it a couple of minutes at a time stirring constantly in between. You can also double boiler it.

      Enjoy!

      ~Lark

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  23. I have been eating this for 14 years at the same restaurant because I have never seen it anywhere else, and the online recipes I found were nothing like what this restaurant makes. I am so excited to make this at home now! Thank you, thank you, thank you!

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    1. You are SO welcome! It was the same for us. I had never seen the recipe before and couldn't find one just like what was made at our mexican restaurant. All the recipes online had the chicken wrapped in a tortilla, fried and then covered in queso. To me that's a lot like a chimichanga, not pollo fundido!

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  24. This was delicious! We made it with white american cheese and it was yumm! There is a spice we got at our local little Mexican store called Pico de Gallo and the English description is hot chile and salt, which we used on the chicken. It was a little spicy so might cut back next time, but will definitely make again.
    Vicki

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    1. Kroger makes their own Queso Blanco. It's very good. I'm making this tonight, but I'll have to substitute cream cheese and green chilis. I've already been to the store today and I can't wait till tomorrow.. Sounds so Gooooood..Sally from Humble, Texas...

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  25. I moved from Tenn to Mass and can't find ANY Mexican dipping cheese. I could get it all day in Tenn., but not here. So when we go back to visit, I end up with a cooler loaded with the cheese and my favorite tea bags! So....if you have any suggestions on making this cheese from scratch or what ingredients I can buy here to make it...PLEASE give it to me!

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    1. Several have said they have just bought the Velveeta Queso Blanco (white cheese). I think it would work just as well. You may could try Monterrey Jack cheese. I am not sure how well it would melt, but you could sure try it. I am sorry you can't find it anywhere.

      ~Lark

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  26. I made this the other night and my son, who loves Pollo Loco, from the local Mexican restaurants, said this was better than the restaurants and that I could make it often. I have to agree with him. It was GREAT!

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    1. I am so glad you and your son liked it! =)

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  27. Thanks for sharing and thanks for including a photo of the cheese you used. I would have been wondering through the store trying to find it. I went directly to Walmart to get it! Looks great, it's on the menu for tomorrow:)

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  28. I made this tonight for my husband. When we go to a Mexican restaurant, this is what he always gets. (They call it Pollo Loco at our loco restaurant.) Long story short, he LOVED it and has added it to the list of his favorite homecooked meals. THANK YOU!!! :o)

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    1. You are welcome. I am glad that y'all enjoyed it! =^)

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  29. Could you bake the chicken with the seasoning? I want to make a lot of it.

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    1. I woul think so. Give it a try and let us know how it turns out.

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  30. What did you grease the pan with? Oil, butter, non-stick spray?

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  31. This is delicious! However, I am having trouble melting the cheese. Any hints? I've made it twice. The second time, I added green chilies. Yum!!!

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    1. I normally grate the cheese up so and stir it frequently.

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  32. I made this tonight without the cheese and LOVED IT! One of my favorite mexican resturaunts has a dish called arroz ala parrilla and i've been looking for a copy...Thank you!!!

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  33. About to try this tonight...can't wait. Pictures look yummy.

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  34. So about how much cheese do i melt??

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    1. I normally melt the whole package and only pour about half of it over the chicken in the skillet, because we like to use it for dip too.

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  35. I want to try this and throw some sliced plabono peppers in it...they aren't spicy but add amazing flavor. That's what the Mexican restaurant I go to does. Can't wait to try this.

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  36. So, I've made this twice now and just cannot get the cheese to melt right. Any tips? There are no instructions on melting the cheese on the package. I just shredded it and put it in the microwave with milk, but it just doesn't get smooth. What am I doing wrong?

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    1. I'm sorry I don't know what to tell you. I always shred mine and then stir frequently and it works every time.

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    2. I had this same problem - the cheese didn't want to mix with the milk, it just kind of lumped together and sat in the milk... What exactly are the instructions on your package? Mine didn't have any.

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  37. I've been trying to find this recipe for years! I ask at every mexican restaurant too! A nice manager did tell me the spice they used and I think it's Farmer Brothers Season All. I lost the info on my old phone! Anyway, here's the link to buy it but it doesn't list the ingredients... :( http://www.thebeveragegourmet.com/index.php?main_page=product_info&cPath=1_16_89&products_id=1221
    Thanks for your recipe though, I'm sure gonna try it!

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  38. Any tips for making the rice Mexican restaurants serve? I love getting what I see places around here just calling "The Pollo Platter" or Chicken Plate, which is exactly like this with the rice. None of the microwave or mixes taste the same.

    Debra

    Mother, Interrupted
    www.motherinterrupted.com

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    1. A good rice recipe can be found here: http://foodwishes.blogspot.com/2009/02/side-dish-stagnation-spicy-tomato-rice.html

      Good luck!

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    2. Hi there. I just stumbled upon this blog and am entirely smitten by the Pollo fundido. I know what I'm having for dinner!

      I wanted to comment on your request for a Mexican rice recipe. It's so simple, it kills me when folks use the mixes. It will never taste the same as a restaurant from a mix. Ever. I once had dinner at a friend's house and she made her versin of Mexican rice which was steamed white rice with tomato sauce stirred it. EW. Since then, I share the recipe my family has always used...

      Let me preface by saying I learned to cook with my late grandmother, who was cooking for a very large family nearly all of her 97 years. We're Mexican. We do LARGE families. In any case, try this, you'll be glad you did ~

      1 cup white, long-grain rice
      2 TBSP oil (your choice - I like canola)
      1 smallish white or yellow onion peeled and diced

      1 8oz can tomato sauce
      2 tsp (or to taste) KNORR CHICKEN BOUILLON GRANULES
      2 cups water

      Heat the oil in a sauce pan over medium high heat. When it's hot but not smoking, add the raw rice. Stir constantly for about a minute and then add the diced onion. Keep stirring until the rice is evenly toasted to a light brown color. Stir in the tomato sauce and cook while stirring for a full minute. You want the tomato sauce to turn from a ketchup-y red to a more orange-red. Stir in the Knorr granules and the water. Bring the whole shebang to a boil and then cover, reduce heat to LOW, and leave it be for 20 minutes. Set a timer. Don't lift the lid. After 20 minutes, uncover, fluff with a fork and serve it with whatever awesome Mexican food you've whipped up. Like this pollo fundido!!

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  39. This reminds me of a dish served at our local Mexican Restaurant only the chicken is cut in strips and served on top of chips for awesome chicken nachos.
    Thanks for sharing.

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  40. I eat this all the time at our mexican place, however the dish I get has cherizo on top....it is soooo good. Thanks for sharing!

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  41. I cant wait to try this tonight. I found queso blanco at the market. I have jarred chili peppers, do you think they will work if I chop up a couple?

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  42. I'm making this now..DO NOT try to use queso blanco! It is a cross between feta & mozzarella & it doesnt melt right! It comes out like a semi smooth cottage cheese.

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  43. Has anyone actually tried this and if so was it any good.....Not really interested if you are going to try it would like to know if it was worth it or not

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  44. Anonymous - a bunch of people have already commented that they tried it and loved it

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  45. Yummy, yummy! I made this tonight and we ALL gobbled it up! Even my horribly picky 2yr old, who never eats chicken, took down 2 servings and asked for more, apparently he was just too slow because we had already eaten the whole shebang! This dish never stood a chance......Thanks for the delicious recipe!

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    1. I am so glad you all enjoyed it! Thanks for stopping by and commenting. The funny thing is, I submitted this recipe to Taste of Home around the same time I posted it here and didn't even make it in the runner-up category...in fact, I didn't hear anything back from them at all....LOL! And now, all of the sudden, everyone has discovered it and love it.

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  46. we tried this tonight and it was hit! this is definitely going to be a repeat in our house! My daughter(4) who is obsessed with tortillas asked for hers to be made into a taco, it was a delicious cheesy taco! Thank you for sharing the recipe!

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    1. I am so glad you enjoyed it! =)

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  47. Would this still be good without the onion? No one in my house eats onions! But this looks delicious!

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  48. I made this last night and it was WONDERFUL!!!! Thank you so much for the recipe!!

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  49. I noticed that in the ingredients list you didnt include how much of most ingredients besides the chili salt mix. Would you mind posting an approximate amount for each ingredient? Please and thankyou!

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    1. To be honest, I didn't post amounts because I really don't measure them. We are a family of four, so I use around 4 chicken breasts sliced in half to make them thinner. That gives me 8 pieces to have to cook in my skillet. I use the whole package of cheese and add 6 ounces of milk to it to melt it. I then only pour about 1/2 the cheese on top of the chicken, because we like to dip tortilla chips into the rest of the cheese. We usually have some left over to have for lunch the next day. It works out perfect for us. I don't know if this helps you or not, but if you have any more questions, just ask.

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  50. Found you through Pinterest. This is the first recipe I have tried after finding on Pinterest that my husband liked. Thank you for posting it! The chili salt was perfect to make the chicken taste exactly like our favorite Mexican restaurant.

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  51. Thank you for the picture of the cheese package. That helped at TON! :)

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  52. I just came across your recipe via Pinterest and I definitely will be repinning to try out. This looks and sounds VERY good! Thanks for sharing! Debi @ That Crafty Lunch Lady

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  53. Great dish! Do you season both sides of the chicken?

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  54. Made this tonight and it was delicious! The hubs loved it too! Thanks for sharing.

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  55. The Mexican chli salt can be bought at Big Lots or Only 99 cents store. It's called Chili Mix, chili with salt and lemon, 4oz bottle.

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  56. This looks fabulous and trying it tonight.

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  57. I made this tonight but the cheese sauce was a disaster. I used Mexican melting cheese, couldn't find the white processed cheese and realize I can't use the melting cheese because it doesn't blend with the milk. It comes out like melted mozzarella in one big clump.
    I decided to make my own cheese sauce; a roux of butter and flour; added cheddar cheese, milk and cooked until creamy.
    The dish turned out very good, I'll continue to look for the cheese at Walmart or buy Kraft Velveeta Queso blanco. Good recipe, Lark!

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  58. I would like to say that most times recipes like this never taste like the restaurant version but this! Oh my word! It is spot on and delicious! My husband told me to add that to my recipe list!

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  59. GIRLS, YOU CAN USE QUESO PARA FUNDIR, OR QUESO MANCHEGO,THE CHLI SALT YOU CAN BUY AT WALMART THE NAME IS TAJIN, AND YOU CAN FIND ON THE FRUIT AND VEGETABLE SECCTION. THANK YOU LARK FOR SHARE THE RECIPE.

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  60. Amazon sells chili salt...well amazon pretty much sells everything!

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  61. I made this, and my family and I loved it.. great for left overs too :)

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  62. How many ounces is the package of cheese that you use? I cannot find that anywhere in my area, and really want to try this recipe! Thanks!

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  63. I have made this and it is wonderful..I found the mexican cheese in the dairy section at LOWES foods beside of the sour cream

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  64. My parents and I LOOOVE this dish!! When I make it, I add fresh jalapenos and mushrooms with the onions. Of course to reduce the heat of the dish, I remove the seeds from the jalapenos. It is AMAZING.

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