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.
Chicken Breast (cut in half lengthwise to make them thin)
Mexican Dipping Cheese (I use the jalapeno flavor)
***Edited on 01/08/2014***
***Many of you have commented that you cannot find the Mexican Dipping Cheese. I haven't been able to find it in recent months either. I have started using something called Queso-Melt jalapeno flavor that comes in a plastic tub that is very good. I have included that picture below. I have also tried using Velveeta's Queso Blanco with 2 jalapeno's chopped up into it and it turned out just as tasty.***
6-8 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.)
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).
***Some of you have mentioned you can't find the Mexican Dipping Cheese. I can't find it anymore either!! So, I tried something called Queso-Melt Jalapeno Flavor and it is just as tasty!! Here are pictures of it so you know what to look for. No milk is required to melt this one. Just follow the directions that are on the package directions and go with it.***
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.
I've linked this recipe to it's a blog party!