Pollo Fundido Chimichanga

May 14, 2014

710

Chimichanga cooked to perfection

Fundido Ingredients-

1/2 a block of cream cheese (4 oz) softened.
1 cup of half and half
1 cup of sour cream
1 Jalapeno ( I used jar jalapeno, about 8 pieces) this can be adjusted to your heat preference.
1 cup or more of shredded monteray jack cheese
Salt and pepper to taste

Chimichanga ingredients-
I package of boneless/skinless chicken thighs (my pack had 6 smaller thighs)
1 package of large tortillas (I use Misson)
1 package of your favorite shredded cheese ( I use taco flavored or cheddar)
3 table spoons of cumin
2 tsp spoons of cayenne
1 tablespoon of papricka
2 tablespoons of garlic powder
1 tablespoon of chili powder
2 cans of green chiles
1 large yellow onion
1/2 cilantro
Green onions for garnish

Heat the oil so it is hot and place the rolled Chimichangas in the oil- This will only take about 3 minutes per side. You want them brown and crisp. Once they are browned place on a paper towel- My pan holds 4 at a time so just keep going until you are done. Remove toothpicks once you are done frying as the Chimi will stay closed.

Mix together the cumin, chili powder, cayenne, garlic powder and paprika. Add to the dry ingredients about 1/4 cup of olive oil and mix. Place chicken in a ziploc bag and add the seasoning. Make sure...
See the full directions on my site

Nutritions

Calories
644

Sodium
146mg
6% DV

Fat
43g
66% DV

Protein
9g
18% DV

Carbs
13g
4% DV

Fiber
3g
15% DV