Pollo fundido is a Southwest-style dish of seasoned ground chicken wrapped in a thin shell, pan-fried until crispy, then topped with a jalapeño cream sauce and melted cheddar. This version swaps flour tortillas for gluten-free crepes, so the whole dish works without wheat. At 932 calories a serving and a full pound of ground chicken across four portions, it pulls real weight as a complete meal.
What makes this version work
Two things carry this recipe. First, the ground chicken filling has to be genuinely dry before you wrap it — stock that hasn’t fully reduced will steam the crepe from the inside and kill any crispiness. Cook it down until the pan looks almost dry, then drain through a colander if needed. Second, the cream cheese sauce is made separately and chilled, which keeps it thick enough to sit on top of the fried bundles without running off before the broiler sets it. A warm sauce would just pool on the baking sheet. These aren’t optional steps — skip either one and the texture falls apart.
What can go wrong
- Crepes tear during wrapping: Gluten-free crepes are more fragile than flour ones. Let them come to room temperature before filling — cold crepes crack. If one tears, overlap a second crepe around the outside before frying.
- Bundles unravel in the oil: Always place them seam-side down first and don’t move them until that side is fully set and golden. Pressing gently with a spatula for the first 30 seconds helps seal the seam.
- Oil temperature too low: If the oil isn’t hot enough before you add the bundles, the crepe absorbs oil instead of crisping. Test with a small piece of crepe — it should sizzle immediately on contact.
- Cheese doesn’t melt evenly under the broiler: Cheddar slices can bubble unevenly if they’re straight from the fridge. Let the slices sit out for a few minutes before topping so they melt at the same rate.
- Ground chicken stays pink inside the bundle: The filling is cooked before wrapping, but check it reached 165°F (74°C) during that initial cook — use an instant-read thermometer. Don’t rely on color alone with ground poultry.
Ingredient notes
- Gluten-free crepes: Store-bought GF crepes vary a lot in thickness. Thinner ones crisp better; thicker ones tend to stay chewy. If you’re making your own, a rice flour blend works well. Check the label on any store-bought version — some contain oat flour, which isn’t safe for celiac.
- Half-and-half: This is the US product that’s half whole milk, half cream. Outside the US, use equal parts whole milk and single cream mixed together.
- Canned green chillies: These are mild roasted chillies, not jalapeños. They add flavor without much heat. Hatch green chillies are the standard choice; any mild diced canned variety works. Skip the garnish of fresh chilli on top — not worth the extra dish.
- Canola oil for frying: Any neutral high-smoke-point oil works — vegetable or sunflower oil are fine substitutes.
Leftovers and meal prep
Fried bundles keep in the fridge for up to 3 days in an airtight container. Reheat in an oven or air fryer at 375°F (190°C) for 8–10 minutes — the microwave will make them soggy. Store the cream cheese sauce separately and spoon it on after reheating, then give the topped bundles 2–3 minutes under the broiler to melt fresh cheese. The assembled, unfried bundles can be frozen before frying: freeze them on a tray until solid, then transfer to a bag for up to 2 months. Fry from frozen over slightly lower heat, adding 3–4 extra minutes per side to ensure the filling reaches 165°F (74°C) all the way through.
Gluten-Free Pollo Fundido with Jalapeño Cream Sauce
Equipment
Ingredients
Jalapeño Cream Cheese Sauce
1 tablespoon olive oil
2 medium jalapeño - finely minced
¼ medium yellow onion - finely minced
8 ounces cream cheese - softened, 225g- 3 tablespoons half and half - 45ml
Chicken Filling
- 1 tablespoon olive oil
½ medium white onion - chopped- 1 can green chillies - diced ; 4 oz / 113g, drained
1 pound ground chicken (minced chicken) - cooked, 450g
¼ cup chicken stock - gluten-free, 60ml
Assembly and Frying
- 10 small crepes - gluten-free
10 slices cheddar cheese - 1 per bundle, approximately 8 oz / 225g total
1-1½ cups canola oil - for frying, approximately 240–360ml, enough for 1 inch depth in your skillet
Instructions
Jalapeño Cream Cheese Sauce
- In a small skillet, heat 1 tablespoon olive oil over medium-high heat. Sauté the minced jalapeño and yellow onion until soft and translucent but not browned, about 3–4 minutes. Remove from heat and let cool for 5 minutes.1 tablespoon olive oil, 2 medium jalapeño, ¼ medium yellow onion
- Once the jalapeño onion mixture is cooled, mix it into the cream cheese. Stir in half and half.8 ounces cream cheese, 3 tablespoons half and half
- Refrigerate till ready to assemble.
Chicken Filling
- Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Sauté the white onion until translucent, about 3–4 minutes.1 tablespoon olive oil, ½ medium white onion
- Add the diced green chillies and continue cooking for a few more minutes. Add the cooked ground chicken and gluten-free chicken stock. Cook over medium-high heat, stirring frequently, until the liquid has fully reduced and the pan looks nearly dry — about 5–7 minutes. Drag a spoon through the filling; if any liquid pools back, keep cooking. If needed, drain the filling through a colander to remove excess moisture. Set aside.1 can green chillies, 1 pound ground chicken (minced chicken), ¼ cup chicken stock
Assembly and Frying
- To assemble, place ¼ to ½ cup of filling in the centre of a gluten-free crepe. Fold the top and bottom edges over the filling, then fold in the left and right sides to create a flat, square-shaped package. Place seam-side down on a plate. Repeat with remaining crepes and filling.10 small crepes
- Turn on the oven to broil on high (approximately 500°F / 260°C), positioning an oven rack 6 inches from the element.
- Line a rimmed baking sheet with aluminium foil and set aside. Pour approximately 1 inch (2.5cm) of canola oil into a 10-inch skillet and heat over medium-high heat until the oil reaches 350°F (175°C) — test with a small piece of crepe; it should sizzle immediately. Carefully place the bundles seam-side down into the oil, working in batches of 2–3 to avoid crowding. Fry for 2–3 minutes per side until golden brown and crispy. Transfer to the prepared baking sheet.1-1½ cups canola oil
- Spoon the chilled jalapeño cream cheese sauce evenly over each fried bundle. Place a slice of cheddar cheese on top of each one. Position an oven rack 6 inches from the broiler element and broil on high for 2–3 minutes, watching closely, until the cheddar is melted and beginning to bubble. Serve immediately.10 slices cheddar cheese
Notes
Nutrition
Your questions, answered
Can I use ground turkey instead of ground chicken?
Yes — ground turkey works as a direct swap in the same quantity. The same food safety rule applies: cook it to an internal temperature of 165°F (74°C) before wrapping, since it’s ground poultry.
How do I know the filling is dry enough before wrapping?
When you drag a spoon through the filling, no liquid should pool back into the gap. If it does, keep cooking over medium heat and stir frequently until the pan looks nearly dry.
Can I bake these instead of frying them?
You can bake at 425°F (220°C) for about 20 minutes, flipping halfway, but the exterior won’t get as crispy as pan-frying. Brushing the outside of each bundle lightly with oil before baking helps.
Is this dish actually filling enough as a main meal?
Each serving comes in at 932 calories with a full quarter-pound of ground chicken plus cream cheese and cheddar, so yes — it’s a substantial plate on its own. A simple green salad or sliced avocado on the side rounds it out without adding much prep time.
What to cook next
- Colombian Chicken Cheese Empanadas
- Chicken Macadamia Sausage Rolls
- Spicy Beef Stuffed Peppers
- Golden Colombian Beef Empanadas
