@mimigillespie2022: For the chicken rolls 8 soft taco-size flour tortillas (about 8 inches; large enough to fold in the ends) 3 cups cooked, shredded chicken breast, warmed (about 1 pound cooked) 2 cups shredded queso quesadilla cheese (about 8 ounces) 2-4 tablespoons chicken broth, only if needed to moisten chicken Salt and pepper, to taste Vegetable or canola oil, enough for 2-3 inches in a heavy pot For topping and serving 1 1/2 cups prepared queso dip, warmed 1/2 cup sour cream 1 lime, cut into wedges 3 cups prepared Mexican rice 4 cups shredded lettuce 1 cup diced tomatoes 1/2 cup shredded cheese, for the side salads (optional) Directions 1. Prepare the filling. Warm the chicken and season to taste. If dry, add just enough broth to moisten it; keep the filling free of excess liquid. Warm the tortillas briefly under a damp paper towel so they fold without cracking. 2. Fill and fold. Place about 6 tablespoons chicken and 1/4 cup quesadilla cheese in the center of each tortilla. Fold the sides inward, fold the bottom up over the filling, and roll tightly into a small burrito. Secure with a wooden toothpick if needed. 3. Fry until crisp. Heat 2-3 inches of oil to 350 F in a heavy pot, keeping the pot no more than half full. Carefully lower in 2 rolls at a time, seam side down. Fry about 3-5 minutes total, turning gently, until golden and crisp and the filling is hot. Keep the oil near 350 F between batches. Drain on a wire rack and remove all toothpicks. 4. Plate and finish. Place 2 rolls on each plate. Spoon about 6 tablespoons warm queso over them, add 2 tablespoons sour cream, and finish with a squeeze of lime. Serve each plate with 3/4 cup Mexican rice and a salad of lettuce, tomatoes and optional shredded cheese. #pollofundido #mexicanfood #copycatrecipe #deliciousfood #yummyfood

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Saturday 31 October 2026 05:14:45 GMT