Recipe by Steve P.
Fried chicken filled Mexican flour tortillas topped with a melted cheddar cheese and a spicy cream cheese sauce. [Editor's note: this recipe was updated as a result of reviews with the help of Trixyinaz aka Veronica 9/25/2002]
- 12 large flour tortillas
- cooking oil
- 12 slices cheddar cheese
- 1 green pepper, chopped
- 1 medium white onion, chopped
- 2 stalks celery, chopped
- 2 tomatoes, peeled and crushed
- 1 (7 lb) whole chickens, white and dark
- 4 garlic cloves, chopped
- 1⁄4 teaspoon salt and pepper
- chicken broth, from boiling the chicken
CREAM CHEESE MIXTURE
- 1 lb cream cheese
- 1⁄2 cup half-and-half
- 1⁄2 ounce fresh jalapeno, diced
- 1⁄2 ounce chicken broth
Directions See How It's Made
- For the Guisado: Fill up large pot with water. Add salt.
- Boil the whole chicken until it is fully cooked and falling off the bones.
- Remove the chicken from pot, let it cool off and then remove the skin and bones.
- Save the chicken broth, but skim the top of it.
- Pick apart the meat, shred it and put aside.
- In a different pot, fill it with enough chicken broth to cover the bottom of the pan.
- Chop the green pepper, onion and celery.
- Add your chopped vegetables to the pot and simmer over medium heat until softened, about 30 minutes (you may want to add more broth as it evaporates).
- Crush the tomatoes and add to the cooked vegetables, along with the garlic and pepper.
- Add the cooked chicken and simmer over medium heat for 15-20 minutes.
- Remove from stove and drain any excess juice.
- For the cream cheese mixture: Soften cream cheese and place in mixing bowl along with the half and half, jalapeños, and chicken broth.
- Blend evenly and set aside.
- To make the chicken burritos: Place a few spoonfuls of the chicken meat mixture in center of a large soft flour tortilla.
- Roll the tortilla halfway, then fold both ends up (like folding a cloth diaper), and then completing the rolling process.
- If needed, use a toothpick to hold tortilla in place.
- In a large skillet, heat the oil over med-high heat and fry the burritos until golden brown. You may have to fry in batches depending on how many burritos you can fry in your pan.
- Set aside on paper towels and soak up any excess oil (a few minutes).
- Cut each burrito into thirds and place in a baking dish.
- Place one-half ounce of cream cheese mixture, along with a cheddar cheese slice, on top of each burrito.
- Preheat over to 350°F.
- Bake until cheese melts, about one minute. Serve with rice and beans.