Gluten-Free Pollo Fundido with Jalapeño Cream Sauce
This gluten-free pollo fundido is a Mexican food you must try. It's a new way to explore Mexican cuisine without ordering takeaways.
Equipment
10-inch non-stick skillet
Small skillet (for jalapeño cream cheese sauce)
Colander
Rimmed baking sheet
Aluminium foil
Instant-read thermometer
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
Storage: Fried bundles keep in an airtight container in the fridge for up to 3 days. Store cream cheese sauce separately.
Freezing: Freeze assembled, unfried bundles on a tray until solid, then transfer to a freezer bag for up to 2 months. Fry from frozen over medium heat, adding 3–4 extra minutes per side until the filling reaches 165°F (74°C).
Reheating: Reheat fried bundles in an oven or air fryer at 375°F (190°C) for 8–10 minutes. Avoid the microwave — it makes the crepes soggy. Top with sauce and cheese after reheating and broil for 2–3 minutes.
Substitution: Ground turkey works as a 1:1 swap for ground chicken. Full-fat cream cheese is essential — low-fat versions won't hold up under the broiler.
Pro Tip: Drag a spoon through the cooked filling before wrapping. If liquid pools back into the gap, keep cooking over medium heat until the pan looks nearly dry.
Nutrition
Serving: 1servingCalories: 1502kcalCarbohydrates: 31gProtein: 37gFat: 138gSaturated Fat: 31gPolyunsaturated Fat: 28gMonounsaturated Fat: 71gTrans Fat: 0.4gCholesterol: 217mgSodium: 863mgPotassium: 810mgFiber: 1gSugar: 14gVitamin A: 1339IUVitamin C: 20mgCalcium: 415mgIron: 2mg
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