Pollo Fundido

Recipe by Steve P.
READY IN: 1hr 20mins




  • 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.