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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.)
Preparation
Step 1
Places I Visit
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.
Chicken Breast (cut in half lengthwise to make them thin)
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:
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.
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!