Pollo Fundido is basically a Mexican chicken casserole type of dish with black beans, corn, cheese, tortilla chips, and so much more.
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This recipe is perfect to make or bring to a Cinco De Mayo celebration.
Pollo Fundido Recipe
1 ½ lbs. Chicken breasts, sliced into ¼ inch thick slices, then cut in half.
2 heaping tbsp. Rockin Robin’s Taco seasoning
⅓ cup plain greek yogurt
2 cups cheddar cheese, grated
½ cup monterey jack cheese, grated
2 jalapenos, deseeded and finely diced
3 cloves garlic, minced
1 lime, juiced
1/2 cup chicken broth
1 can black beans, drained and rinsed
1 can whole kernel corn, drained
1 ½ Tbsp. butter
½ large yellow onion, finely diced
2 Tbsp. olive oil
Preheat oven to 400 degrees F.
Place the olive oil in a preheated large (12 inch) cast iron pan over medium high heat. Add the onion and jalapeno and saute for 10 minutes stirring frequently.
Then add the butter. When it melts add the chicken and cook for 5 minutes stirring frequently. Add the garlic and cook for one minute.
Lower the heat to low and add the lime juice, the chicken broth and the taco seasoning. Stir the spices in until incorporated into the liquid. Turn up the heat to medium high and add the beans and the corn.
Once everything is nice and hot and bubbly turn the temperature down to low and add the yogurt. Stir to combine well.
Sprinkle half the cheese over the chicken. Then add a layer of tortilla chips on top and finish with the rest of the cheese.
Place in the 400 degree F. oven for 10 to 15 minutes or until the cheese is completely melted and bubbly.
Serve this with my Spanish rice recipe: https://youtu.be/8EFaB_HujAc and
Refried beans: https://youtu.be/5slGn7jgbDo
How To Make Taco Seasoning Video: https://youtu.be/72XMMUzsYOc
2 Tbsp chile powder
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp. dried oregano
1 tsp. smoked paprika
1 Tbsp. ground cumin
2 tsp. salt
1/2 tsp. ground pepper
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