This mouthwatering Pollo Fundido brings together tender chicken and melted cheese in a perfect 20-minute masterpiece. A beloved Mexican-inspired dish that delivers an impressive 30g of protein per serving, while keeping prep work minimal.
Whether you’re planning a quick weeknight dinner or hosting friends, this cheesy chicken creation strikes the ideal balance between indulgence and nutrition. The best part? You’ll only need 10 minutes of hands-on time to create this restaurant-quality meal at home.
Ingredients for Perfect Pollo Fundido
- Chicken Base: 3 cups cooked shredded chicken, seasoned with cumin and oregano for authentic flavor
- Tortillas: 6 burrito-size flour tortillas, fresh and pliable
- Cheese Mix: 1½ cups shredded cheese, divided for filling and topping
- Salsa: ¾ cup of your preferred salsa for moisture and flavor
- Fundido Sauce Base: 4 oz cream cheese and ½ cup sour cream for creamy texture
- Seasonings: Garlic powder, onion powder, salt, and pepper for enhanced taste
- Heat Element: 2-3 tablespoons diced jalapeños for that perfect kick
Step-by-Step Instructions
- Prepare the Sauce: Blend cream cheese, sour cream, jalapeños, and seasonings until smooth and creamy
- Mix the Filling: Combine shredded chicken, salsa, spices, and 1 cup cheese until well incorporated
- Assemble Burritos: Place ½ cup filling in each tortilla and roll tightly, tucking sides in
- Crisp Them Up: Pan-fry in heated olive oil until golden brown on all sides
- Final Touch: Top with fundido sauce and remaining cheese, then broil 2-3 minutes until melty
- Alternative Baking: Or bake at 400°F for 15-20 minutes until crispy and golden
Cooking Techniques
This recipe gives you two great options to get that perfect crispy burrito texture! Pan-frying creates a wonderfully golden, crispy shell in just minutes.
Keep the oil at medium heat and turn those burritos every 30 seconds – you’ll get that beautiful crunch without burning. If you prefer a hands-off method, baking works just as well. A light brush of oil before popping them in the oven will give you that same satisfying crispiness.
Make It Your Way
Love spicy food? Add extra jalapeños to your fundido sauce or mix in some diced chipotle peppers with the chicken. For a lighter version, try using Greek yogurt instead of sour cream in the sauce, or swap in reduced-fat cream cheese.
You can also use different cheeses – pepper jack adds a nice kick, while Monterey Jack melts beautifully. Short on time? Use rotisserie chicken from your local store!
Serving Ideas
These cheesy burritos taste amazing with fresh toppings! Try diced tomatoes, sliced avocado, or a dollop of guacamole. A sprinkle of fresh cilantro adds color and flavor. Serve with Mexican rice and refried beans for a complete meal. Want extra sauce? Keep some warm fundido sauce on the side for dipping – it’s too good to waste!
Storage Tips
These burritos are best eaten fresh while the tortilla is crispy and the cheese is melty. If you have leftovers, wrap them in foil and store in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F for about 10-15 minutes.
The fundido sauce can be made ahead and stored in an airtight container in the fridge for up to 5 days – just give it a good stir before using!
Pollo Fundido
Equipment
- food processor or blender
- Skillet
- Baking sheet
Ingredients
Main Ingredients
- 3 cups cooked shredded chicken
- 3/4 cup salsa of your favorite kind
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon dried oregano leaves crushed
- 1 1/2 cups shredded cheese divided
- 6 burrito size flour tortillas
- olive oil
Fundido Sauce
- 4 ounces cream cheese softened
- 1/2 cup sour cream
- 2-3 Tablespoons canned diced jalapenos to taste
- 2 Tablespoons milk
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Prepare fundido sauce by adding all sauce ingredients to food processor or blender and mix until smooth. Taste and add additional salt and pepper if needed. Set aside (or make in advance and refrigerate).
- Mix chicken, salsa, cumin, oregano and 1 cup of cheese.
- Place a heaping ½ cup or so of the chicken mixture in the center of each tortilla. Fold the sides of the tortilla in and roll up tightly like a burrito.
- Add enough oil to a skillet to just cover the bottom of the pan. Heat to medium. Once the oil is hot, pan fry the burritos, turning every 30 seconds or so, until golden on all sides. Place on a paper towel lined baking sheet.
- Once all burritos are crispy, turn oven to high broil. Remove paper towel from under the burritos and spoon some fundido sauce over each burrito. Sprinkle with remaining cheddar cheese. Broil for 2-3 minutes until warm and melty. Serve garnished with green onion.
- To bake instead of pan fry, line burritos on a baking sheet, seem side down, and brush the tops lightly with olive oil or cooking spray. Bake at 400°F for 15-20 minutes or until golden brown and crispy.
