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Golden brown pollo fundido recipe with a double-browned crust and melted jalapeño cream cheese topping.

Creamy & Smoky Pollo Fundido

Rebecca Blumer
Experience the ultimate Tex-Mex comfort with this smoky Pollo Fundido. Featuring tender double-browned chicken and a velvety Queso Blanco sauce, it is a restaurant-style skillet dinner made easy.
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Prep Time 12 minutes
Cook Time 30 minutes
Resting Time 3 minutes
Total Time 45 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4 servings
Calories 520 kcal

Equipment

  • Large Skillet
  • Small bowl
  • Medium bowl
  • Cutting board

Ingredients
 

  • 3 large Chicken breasts, slivered
  • 1 large thinly sliced White onion
  • 1 15 oz can Queso blanco white cheese sauce
  • 1 4 oz can Diced green chili peppers

To Make The Chili Salt:

  • 1/8 cup Sea salt
  • 1/8 cup Chili powder
  • 1 pinch Cayenne pepper
  • 1 pinch Smoked paprika

Instructions
 

Mix the Chili Salt and Season the Chicken

  • In a small bowl, combine the sea salt, chili powder, cayenne, and smoked paprika. Stir with a fork until the color is even and the aroma is smoky and warm.
  • Pat the chicken slivers dry with paper towels until they feel tacky. Season the chicken liberally with the prepared chili salt and set aside for a moment to allow the seasoning to cling.

Caramelize the Onions

  • Melt two tablespoons of butter in a large skillet over medium-high heat. Add the thinly sliced white onion and cook until tender and lightly caramelized with golden edges. Remove the onions from the skillet and reserve.

Double-Brown the Chicken, Then Slice

  • Add the seasoned chicken to the hot skillet. Let it sit undisturbed for 2-3 minutes to develop a dark, flavorful crust. Continue cooking until the chicken is fully cooked through and browned.
  • Transfer the cooked chicken to a cutting board and slice into thin strips. Return the strips to the pan to pick up any remaining browned bits (the fond) for extra flavor.

Whisk the Sauce, Combine, and Simmer

  • In a medium bowl, whisk the Queso Blanco and diced green chiles until smooth. For a professional, glossy finish, you can pulse the mixture briefly in a blender.
  • Stir the reserved caramelized onions back into the skillet with the chicken. Pour the cheese sauce evenly over the mixture. Cover and simmer on low for 5 minutes until the sauce is bubbling and golden.
  • Let the skillet rest for 3 minutes before serving to allow the sauce to thicken. Serve over rice or with warm tortillas and fresh toppings.

Notes

Resting Period: Allow the skillet to sit for 3 minutes after simmering. This critical pause allows the sauce to thicken naturally so it coats the chicken perfectly.
Reheating Method: To maintain the velvety texture of the Queso Blanco, add a tablespoon of milk and reheat on low power, stirring occasionally to prevent the sauce from splitting.
Customizing Heat: This recipe is mild as written. For more heat, sauté fresh Serranos separately and scatter them on top before serving to maintain a bright, controlled spice level.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 520kcalCarbohydrates: 18gProtein: 42gFat: 32gSaturated Fat: 16gCholesterol: 145mgSodium: 1280mgPotassium: 460mgFiber: 2gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 310mgIron: 3mg
Keyword pollo fundido recipe, queso blanco chicken, skillet dinner
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