Hearty Gluten-Free Pollo Fundido

In a small skillet (or large if you only want to use a medium one so that you can reuse the skills for the chicken step later), heat oil over medium-high heat and sauté the minced jalapeno and onions until its translucent and soft, but not brown. Let cool for a few minutes.

Once the jalapeno onion mixture is cooled, mix it into the cream cheese. Stir in half and half.

Refrigerate till ready to assemble.

Medium skillet over medium-high heat, sauté the onions in the olive oil until they are translucent.

Add green chillies and continue cooking for a few more minutes. Add Chicken and gluten-free stock and heat until the stock reduces and is not wet. If your filling is too wet, it will not work, so make sure the mixture is not overly wet mixture. Set Aside. If you have any stock in the chicken, drain it out in a colander.

To assemble, take about a ¼ to a ½ of a cup of filling, depending on the size of your crepe, and place it in the centre. Do not wrap it like a burrito. Instead, think of it more like a “square-ish” package.

Set aside till all are assembled. If you prefer, you can roll these in a burrito shape.

Turn on the oven to broil high.

Over medium-high heat in a skillet, place about an inch of canola oil. Heat oil to fry the bundles. I recommend frying them seam side down first and then flipping them over to fry the other side till nice and crispy. Place on a foil-covered cookie sheet until all are fried.

Evenly distribute your cream cheese mixture over the bundles. Place a slice of cheddar cheese over the top of the cream cheese mixture. Place your fundido bundles in the oven under the broil until cheese is melted.

Serve immediately.