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  • Kathie Grant

    Pollo con queso. (AKA Pollo Loco!) Previous pinner said: Made this tonight and it has to be one of the best Pinterest recipes I've made to date. Pollo - Chicken Fundido - Melted (cheese) Pollo Fundido is a Mexican dish that I stumbled upon at a Mexican restaurant. It was so cheesy, gooey, and delicious that I decided I had to learn how to make it. My search seemed to be fruitless. I decided that I would ask the restaurant the next time I was there. It kinda worked. The guy told me they use Mexican cheese and Mexican seasoning. Then one day my husband came across a different recipe that required chili salt. I thought, "that's it" Ingredients: Chicken Breast (cut in half lengthwise to make them thin) Onion Mexican Dipping Cheese (I use the jalapeno flavor) 6 to 8 ounces milk (just add enough to get to the consistency you prefer.) Chili Salt (1/4 cup sea salt, 1/4 cup pure chili powder, 1/4 teaspoon cayenne, pinch ground oregano. Mix together and store in an airtight container. This makes 1/2 cup of chili salt.) Directions: Saute your onions in a lightly greased skillet and set them aside. Sprinkle your chicken with chili salt and begin cooking it in the skillet. Grate the Cheese and melt according to directions. I add the milk a little at a time until it gets to a consistency I like. You don't want it to be so thick you can't pour it, but so thin it's like water either. Mexican Dipping Cheese After you have all your chicken cooked through, put the onions back in the skillet and turn the burner off. Now you are ready to pour your cheese over the top and it is ready to serve! #lowcarb #lowcarbrecipes #skinnyrecipes #healthyrecipes

  • JoAnne Starnes

    Pollo con queso. Mexican chicken and cheese.

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Pollo Loco 4 boneless, skinless chicken breasts 1 bottle Lawry's Baja Chipotle marinade or Lawry's Mesquite Marinade 3 Tbsp vegetable oil 1 cup uncooked long grain rice (not instant) 1 Tbsp dried minced onion flakes 1 tsp garlic salt 1 tsp Pampered Chef Southwestern Seasoning or Taco Seasoning 2 cups chicken broth 1/2 cup tomato sauce 1 container Mexican Queso (I used Gordos Cheese Dip) chopped tomato