Looking for a Lite Pollo Fundido Recipe???

[gardenjan]

we just got back from Phoenix, where I gorged on pollo fundido's at Garcia's. Apparently its a common dish there but not in any mexican eateries in the mid-west. I'd like to lighten it up too. It contains shredded spiced chicken mixed with jalapena (i think) infused creamcheese contained in a fried/baked tortilla with cheese melted on top. It's heavenly??? Anyone familiar with it???

[suziking]

I learned something from someone's post. There is a great web site that you can find some restaurant recipes:
http://www.kitchenlink.com/copycat.html

I found this recipe there! It looks sinful. I will leave it up to someone else to lighten it up!

POLLO FUNDIDO

(Serves 12)

12 large flour tortillas

GUISADO
One green pepper
One medium white onion
Two stalks celery
Two tomatoes, whole and peeled
Water to cover bottom of stock pot
Six pounds boneless chicken meat, white and dark
Garlic, salt and pepper to taste

CREAM CHEESE MIXTURE

One pound cream cheese
One-half cup half-and-half
One-half ounce fresh jalapenos, diced
One-half ounce chicken base
For the Guisado: Add vegetables, except tomatoes, to pot and cook until softened, about 30 minutes. Crush tomatoes and add, along with spices. Add chicken and cook for another 30 minutes until meat is cooked cooked.

For the cream cheese mixture: Soften cream cheese, place all ingredients in a mixer and blend evenly.

Make chicken burros by placing meat in center of large soft flour tortilla, rolling halfway, folding both ends and completing the rolling process. If needed, use a toothpick to hold tortilla in place. Fry burro in vegetable oil and set aside. Cut each into thirds. Place one-half ounce of cream cheese, along with a cheddar cheese slice, on top of each. Bake in 350· oven until cheese melts, about one minute.

Serve with rice and beans.