Crispy, cheesy, saucy Tex-Mex perfection. This is restaurant comfort food at home.
Pollo Fundido Flautas
Ingredients
Chicken filling
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2 cups cooked shredded chicken (rotisserie = win)
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1 tsp cumin
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1 tsp chili powder
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½ tsp garlic powder
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½ tsp onion powder
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Salt & pepper
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2 tbsp sour cream (optional but good)
Flautas
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10–12 flour tortillas (burrito-size cut in half or fajita-size)
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2 cups shredded Monterey Jack or Mexican-blend cheese
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Oil for frying (or baking/air-frying—see below)
Cheese sauce (fundido-style)
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2 tbsp butter
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2 tbsp flour
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1½ cups milk
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1½ cups shredded Monterey Jack or Oaxaca cheese
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Salt to taste
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Optional kick: diced green chiles or jalapeños
Toppings (go wild)
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Sour cream
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Guacamole
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Pico de gallo or salsa
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Chopped cilantro
Instructions
1) Make the chicken filling
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Toss shredded chicken with cumin, chili powder, garlic powder, onion powder, salt, pepper, and sour cream.
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Set aside.
2) Roll the flautas
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Warm tortillas slightly so they don’t crack.
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Add chicken + a little shredded cheese.
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Roll tightly and secure seam-side down.
3) Cook the flautas
Fry (best crunch):
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Fry in 350°F oil, seam-side down first, until golden and crisp. Drain.
Bake:
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Brush with oil. Bake at 425°F / 220°C for 15–20 min, flipping once.
Air fry:
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400°F for 8–10 min, flipping halfway.
4) Make the cheese sauce
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Melt butter, whisk in flour, cook 1 minute.
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Slowly whisk in milk until smooth and thick.
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Reduce heat, stir in cheese until melted.
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Add chiles if using.
5) Assemble
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Arrange flautas on a plate.
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Smother with cheese sauce.
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Top with sour cream, guac, pico, and cilantro.
Pro fundido tips
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Don’t overfill or they’ll burst.
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Cheese sauce should be pourable, not gluey.
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These are best eaten immediately while aggressively crispy.
If you want, I can:
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Turn this into green chile Pollo Fundido
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Make it enchilada-style
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Or do a party platter version that feeds a crowd 😌