Leftover Cheesy FUNdidos recipe
Chef Reilly’s Leftover Cheesy FUNdidos
Chef Reilly’s Leftover Fundidos
Are you craving Mexican food for dinner, but the only way you can get it is through a take-out menu? Not anymore! Ditch the take-out and try this dish in the comfort of your own home. These FUNdidos are made with leftovers and taste great for lunch, dinner, or whenever! One part burrito, one part chimichanga, ALL PARTS AWESOME. In honor of Cinco de Mayo, here’s my original recipe just for you!
This recipe does require some patience and quite a few ingredients, so I’ve listed them below:
FUNdido Filling
- 1 or 2 chicken breasts
- 1 1lb Ribeye steak
- 4 tbs Garlic Oil
- ½ Med Purple Onion
- 1 4 oz can diced green chilies
- 3 tbs Taco Seasoning
- Salt and Pepper to taste
Sauce
- 1- 8oz pkg. cream cheese
- ½ Cup sour cream
- 1/2 Cup half&half
- 1 jalapeno, cut in half (remove the seeds)
- Salt, to taste
- Pepper, to taste
- ½ bulb roasted garlic
- 1 cup Cacique quesadilla cheese
Other ingredients
- flour tortillas, large
- vegetable oil for frying
- 1 cup shredded cheddar and Jack cheese
- green onions
- Roma tomatoes
Directions:
FUNDIDO FILLING
Chicken, diced.
Ribeye sliced & diced.
1. Cut the chicken breast and Ribeye into thin slices or dice however you like.
2. Add 4 tbsp of garlic oil to a large saute pan over medium heat.
Meat, onions an garlic oil.
3. Add diced onions, meat, taco seasoning, and green chiles. Cook for 8-10 minutes until onions are translucent and heated through.
4. Add salt and pepper to taste.
5. Remove from heat and set mixture aside to cool.
Chef Reilly’s Leftover Cheesy FUNdidos
Now for the FUNDIDO SAUCE
Garlic roasting in olive oil.
1. Take a sauce pan and fill it with 1 cup olive oil. Peel and add the bulb of the garlic and roast until garlic is golden brown (but don’t burn it).
2. Take garlic out and save the olive oil to cook the meat filling in.
Combine your ingredients in a blender or food processor.
Mixing the cheese.
The cheese has reached a desired consistency.
Chef Reilly’s Leftover Cheesy FUNdidos
3. In a blender or food processor, add cream cheese, sour cream, half & half, Cacique quesadilla cheese, roasted garlic, and jalapeno. Blend until creamy. For a creamier consistency, add more half & half, 1 tbsp at a time, until desired consistency.
4. Turn oven to 350 degrees. Heat oil in large pot or deep fryer. While oil is heating, prepare a pan for the Fundidos to rest on. A cookie sheet with paper towel works great!
5. Heat the tortillas until warm (easy to work with when warm).
Add Fundido cheese on top of meat.
6. Put a big spoonful of Fundido mixture in the middle of the tortilla. Add 2 or 3 table spoons of the Fundido Sauce and Roll tortilla, making sure to close both ends. Use toothpicks to keep the tortilla closed.
Fryin’ Fundidos
7. Gently place the tortilla in the oil, being careful to avoid splashing. Cook until golden brown.
8. Remove from oil, and place on the cookie sheet with paper towels to drain the oil. Remove toothpicks. Transfer Fundidos to baking pan or casserole dish.
Remove toothpicks.
9. Transfer Fundidos to baking pan or casserole dish.
Cheese sprinkles!
10. Top with the rest of the cream cheese mixture, then sprinkle the shredded cheddar and Jack cheese over the top. Place in oven until cheese is melted, about 10 to 15 minutes. Garnish with green onion and diced Roma tomatoes.
Melty goodness.
Chef Reilly’s Leftover Cheesy FUNdidos
So if you want to go by my original recipe, you can serve your Fundidos with my famous Reilly’s Pinto Beans! Here’s the recipe:
Reilly’s Pinto Beans
• 2 15 oz cans Pinto beans drained and rinsed
• 5 pieces thick cut bacon
• 2 Tblsp of your favorite taco seasoning
• 2 Tsp chopped garlic
• ¼ cup chopped parsley
• ½ small white or yellow onion
• Fresh ground pepper to taste
• 1 large yellow onion sliced
• Sea Salt and Pepper to taste
Directions
1. Cut bacon into small pieces
2. Heat saute pan on medium and cook bacon until almost crisp (medium well)
3. Add onions and garlic, cook with bacon in bacon fat until translucent
4. Add beans, taco seasoning and parsley mix until well blended and heated through
5. Add salt and pepper to taste and serve.
Finished product. Yum!!
11. Serve with your favorite Beans, Reilly’s Pinto Beans and rice and enjoy!
There it is! Your own Mexican take out, made from scratch in your own kitchen! Treat yourself with this dish and you will not regret it!
Chef Reilly’s Leftover Cheesy FUNdidos
It’s tradition for Chef Reilly to give his FAST Review score, and there is no exception for his meals!
Chef Reilly’s FAST Review score:
Food: 4 spoons
Ambiance: 4 spoons
Service: 4.5 spoons
Taste: 4 spoons
FAST Review score average: 4 spoons!
On The Road Eats, LLC
On The Road Eats & The F.A.S.T. Review with Chef Greg Reilly
See Ya On The Road – Chef Greg Reilly
