Ingredients: |
Ingredients: 2 lbs boneless skinless chicken breasts
1/2 green pepper, finely diced
1/2 large onion, finely diced
15-20 small flour tortillas
2 cups shredded monterey jack and cheddar cheese blend
Sauce:
2 (8 oz) packages cream cheese, softened
2 cups sour cream
1 (4 oz) can diced jalepenos
1 cup half-and-half
2 garlic cloves
oil, for frying
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Directions: |
Directions:Boil chicken in water or broth until cooked through.
Let cool enough to handle and then shred. Place in large mixing bowl.
Saute green pepper and onion in a small amount of butter or oil until pepper tender and onion is translucent.
Add chicken to bowl.
If you have a deep fryer, fill it up and turn it on. If not, heat up 2 inches of oil in a large fry pan over medium-high heat.
While the oil is heating, make the sauce. Combine cream cheese, sour cream, jalapenos, half and half, and garlic cloves together in a blender. Blend on high speed until smooth.
And half of the sauce mix to the chicken mixture.
Add 1/2 cup of the cheese to chicken mixture, and stir to combine all together.
Place approximately 1/2 cup of the chicken mixture on a tortilla and roll up "burrito style". Repeat for remaining mixture.
Fry "burritos" in oil until golden brown, turning once if in a fry pan.
Remove to paper towels to dtrain.
Preheat over to 325.
Place "burritos" in a large glass pan. (9x13 is recommended)
Pour remaining sauce over the top.
Sprinkle with cheese.
Bake in oven approximately 15 minutes, or until cheese is melted. |
This recipe for Pollo Fundido is from