Recipe:Pollo fundito

Pollo fundito

• BRATS Pollo funditto
• 8-10servings 16/20burros 2 
• lbs  boneless skinless chicken breasts or 2 cans chicken
• 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, divide
• Sauce
  
• 2
  (8 ounce) packages cream cheese, softened
• 2
  cups  sour cream
• 1
  (4 ounce) candiced jalapenos
• 1
  cup  half-and-half
• 2
  garlic cloves
• 
  oil, for frying

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 is tender and onion is translucent.
  
  After 4 mins 
  

  
  
• Add to chicken in 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 sauce:   Combine cream cheese, sour cream, jalapeños, half and half, and garlic cloves together in a blender. Blend on high speed until smooth.
• Add half of the sauce mix to the chicken mixture.
• Add 1/2 cup of cheese to chicken mixture, and stir to combine all together. 
• Place approximately 1/2 cup of chicken mixture on a tortilla and roll up "burrito style". Repeat for remaining mixture.
• Fry "burritos" in oil until golden brown, turning once if frying in a fry pan.
• Remove to paper towels to drain. 
• Preheat oven to 325°F.
• Place chicken "burritos" in a large glass pan (9x13 is recommended).
• Pour remaining sauce over the top (you can reserve about 3/4 cup, if desired, for serving on the side). 
• Sprinkle with remaining cheese.
• Place in oven for approximately 15 minutes, or until cheese is melted. 
• Serve with rice and beans ... and enjoy!