3 cup chicken, cooked, shredded
¾ cup salsa, of your favorite kind
1½ tsp ground cumin
½ tsp dried oregano leaves, crushed
1½ cup cheese, shredded, divided
6 burrito size flour tortillas
olive oil
For Fundido Sauce:
4 fl oz cream cheese, softened
½ cup sour cream
3 tbsp jalapenos, canned, diced, to taste
2 tbsp milk
¼ tsp garlic powder
⅛ tsp onion powder
¼ tsp salt
⅛ tsp black pepper
Prepare fundido sauce by adding all sauce ingredients to food processor or blender and mix until smooth. Taste and add additional salt and pepper if needed. Set aside (or make in advance and refrigerate).
Mix chicken, salsa, cumin, oregano and 1 cup of cheese. Place a heaping ½ cup or so of the chicken mixture in the center of each tortilla. Fold the sides of the tortilla in and roll up tightly like a burrito.
Add enough oil to a skillet to just cover the bottom of the pan. Heat to medium. Once the oil is hot, pan fry the burritos, turning every 30 seconds or so, until golden on all sides. Place on a paper towel lined baking sheet.
Once all burritos are crispy, turn oven to high broil. Remove paper towel from under the burritos and spoon some fundido sauce over each burrito. Sprinkle with remaining cheddar cheese.
Broil for 2 to 3 minutes until warm and melty. Serve garnished with green onion.
To bake instead of pan fry, line burritos on a baking sheet, seem side down, and brush the tops lightly with olive oil or cooking spray. Bake at 400 degrees F for 15 to 20 minutes or until golden brown and crispy.
Sugar: 3g
:
Calcium: 269mg
Calories: 294kcal
Carbohydrates: 5g
Cholesterol: 82mg
Fat: 24g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 2g
Potassium: 262mg
Protein: 14g
Saturated Fat: 13g
Sodium: 602mg
Trans Fat: 1g
Vitamin A: 957IU
Vitamin C: 10mg
