How About Some Mexican Food

[Bonz]

Wife and I had this at a local mexican restaurant and loved it.


Pollo Fundido

Shopping List
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1.5 pounds bonless chicken breast
8 oz package of "Goya Yellow Rice - Spanish Style"
12 oz meltable mexican cheese
1/2 pound of Chorizo mexican sausage


Start Yellow Rice cooking, takes 25 minutes
Remove Chorizo from tube and fry until cooked, remove excess grease and set aside for now
Pound chicken breasts until thin, add salt & pepper
Add 2 tbls olive oil to frying pan and fry pounded chicken breast over medium heat until cooked
Melt the 12 oz of mexican cheese and pour over cooked chicken breast
Sprinkle cooked Chorizo on top of the melted cheese

Serve with Goya Yellow Rice on the side. We also had some refried beans with it.

[Artful]

I've had Pollo Fundido in several Mexican Restaurants in Phoenix Arizona and never been served
what you put up? I don't know what that is???
I'm glad you liked it - but if you get out this way - this what you'll be served

http://projectsmm.com/lowcarb/recipes/mexican/pollo_fundido.jpg
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, divided
Sauce
2 (8 ounce) packages cream cheese, softened
2 cups sour cream
1 (4 ounce) can diced jalapenos
1 cup half-and-half
2 garlic cloves
oil, for frying
Directions:
1 Boil chicken in water (or broth) until cooked through.
2 Let cool enough to handle, and then shred. Place in large mixing bowl.
3 Saute green pepper and onion in a small amount of butter or oil until pepper is tender and onion is translucent.
4 Add to chicken in bowl.
5 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.
6 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.
7 Add half of the sauce mix to the chicken mixture.
8 Add 1/2 cup of cheese to chicken mixture, and stir to combine all together.
9 Place approximately 1/2 cup of chicken mixture on a tortilla and roll up "burrito style". Repeat for remaining mixture.
10 Fry "burritos" in oil until golden brown, turning once if frying in a fry pan.
11 Remove to paper towels to drain.
12 Preheat oven to 325°F.
13 Place chicken "burritos" in a large glass pan (9x13 is recommended).
14 Pour remaining sauce over the top (you can reserve about 3/4 cup, if desired, for serving on the side).
15 Sprinkle with remaining cheese.
16 Place in oven for approximately 15 minutes, or until cheese is melted.

[opos]

Urgent message...if you visit Tijuana....don't eat the street Tacos off the carts!! Just a friendly caution from a San Diegan that should know better....but now and then......well.....maybe just one

[tunnug]

Hey, if it's good it doesn't matter what you call it, at least it uses chorizo, I got a recipe once for Mexican breakfast chorizo burritos and it called for Jimmy Dean sausage (mild) :grin:, the wife and I had a good laugh over that one.

[MaryB]

Second recipe is a chicken chimichanga....

[lukeyduke]

Those sound very tasty.

[Artful]

Second recipe is a chicken chimichanga....

No, but I'll grant you their related
http://whatscookingamerica.net/History/Chimichanga.htm
Chicken Chimichanga
http://content0.tastebook.com/content/photo/user_photo/RcEYCwFE13c2234353330333ZfTw8xWf_1353101929.jpg

by Michael Michael Garcia

Delicious and quick to make

INGREDIENTS
2 Cups shredded cooked chicken
Vegetable Oil
1 (16oz) can refried beans
2 Cups green Chile sauce
12 flour tortillas
2 Cups shredded Monterrey Jack Cheese (or cheddar)
2 Cups shredded lettuce
1 (8oz) package sour cream
DIRECTIONS

1 Mix Chicken with 1/2 can of beans and 1/2 cup of green Chile sauce.
In a saute pan heat one inch of vegetable oil to 375 degrees or until oil is shimmering.

2 Soften tortillas (try heating in microwave for a few seconds)

3 Set aside 3/4 cup of the cheese for garnish.
Place about 1/4 cup of the chicken mixture and a heaping tablespoon of the cheese
on the end of each tortilla.

4 Fold one side of tortilla over filling, then fold-in the other 2 sides.
Fold fourth side over secure with toothpick.

5 Fry 2 or 3 at a time, folded side down, about 1 minute.
Turn and fry 1 minute longer, or until golden brown and crisp.
Drain on paper towels;remove toothpicks.
Serve with lettuce, sour cream, and remaining beans, Chile and cheese.

Source: The Garcia Family

[Bonz]

Both of those recipes sound great, thanks for sharing !

[williamwaco]

1.5 pounds of boneless chicken breast?

For two people?

Why didn't you call?

[Shiloh]

Then there are always chicken enchiladas.

Shiloh

[Artful]

Then there are always chicken enchiladas.

Shiloh

Simple Quick Chicken Enchiladas

1 can (10 oz) Old El Paso® enchilada sauce

1/4 cup cilantro sprigs

1/4 cup parsley sprigs

1 tablespoon lime juice

2 cloves garlic

2 cups chopped cooked chicken or turkey

1 cup shredded mozzarella cheese (4 oz)

6 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)

1 medium lime, cut into wedges

1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.

2 In blender or food processor, place enchilada sauce, cilantro, parsley, lime juice and garlic.
Cover; blend on high speed about 30 seconds or until smooth.

3 In small bowl, mix chicken and 3/4 cup of the cheese. Divide chicken mixture among tortillas.
Roll tortillas around chicken mixture; place seam sides down in baking dish. Pour sauce mixture over enchiladas.

4 Cover; bake 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake uncovered 5 to 10 minutes longer or until hot. Serve with lime wedges.

Garnish with additional cilantro sprigs if desired.
Don't forget the rice and beans! Serve with 1/3 cup cooked rice and 1/2 cup refried beans.
If you prefer green enchilada sauce to the red variety, go ahead and use it instead.

[Wag]

Dang. Now I need some enchiladas!

--Wag--

[Shiloh]

Thanks Artful.

Chicken enchilada's, chicken chimichangas, or Pollo Fundido are great comfort foods.

Shiloh

[Ajax]

http://www.simplyrecipes.com/recipes/carne_asada/ one of my favorite meals and fairly easy to make including the pico degallo.
some tortillas and some refried beans with cheese in them and Spanish rice and you will be in love.
Andy

[Col4570]

Watch out for Montezumas Revenge south of the Border.

[Artful]

Watch out for Montezumas Revenge south of the Border.

And that's just from the Ice in your drink.

[WRideout]

I grew up on beans and tortillas in SoCal. I still think Wonder Bread is ethnic food. Since moving to PA and meeting the Love of My Life, I taught her to appreciate real guacamole; not the green snot in a tub from the grocery store.

Wayne