The building block of Pollo Fundido is chicken guisado, or stew, that
founders Olivia and Julio Garcia first began serving 50 years ago in
Scottsdale, Ariz. The fundidos, deep-fried tortillas filled with the
guisado, are a hallmark of the Garcia's Arizona-style Mexican cuisine.

Garcia's Mexican Restaurants vary by region, said Rick Lamparelli,
owner/operator of the Garcia's at 1673 Central Ave. in Albany. A Garcia's
in South Carolina serves crabcakes, for instance.

Here, fajitas are easily the favorite.

Pollo Fundido
(Serves 12)

12 large flour tortillas

Guisado

1 green pepper
1 medium white onion
2 stalks celery
2 tomatoes, whole and peeled
Water to cover bottom of stock pot
6 pounds boneless chicken meat, white and dark
Garlic, salt and pepper to taste

Cream Cheese Mixture

1 pound cream cheese
1/2 cup half-and-half
1/2 ounce fresh jalapenos, diced
1/2 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 mixtu 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 3507
oven until cheese melts, about one minute.
Serve with rice and beans.

Source: http://groups.yahoo.com/group/Meat-Lovers/message/1105

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