My husband loves Mexican food…who doesn’t?! His favorite meal at our favorite Mexican restaurant is Pollo Fundido. I decided to try to replicate this meal and make it a smidge healthier than what you can get in a restaurant. I like to serve this with quinoa or brown rice, Amy’s Refried Black Beans, and chips with salsa and guacamole. Disclaimer: The picture looks a little gross, but it’s hard to make cheese and beans look appetizing! Here ya go, ole’!
1 lb chicken boneless, skinless chicken breast (beat until thin)
1 onion, finely chopped
Mexican cheese dip (I use Newman’s Own white queso dip)
Chili Salt (Mix together in small bowl: 1 tbsp salt, 1 tbsp chili powder, 1/8 tsp cayenne, 1/8 tsp oregano)
Saute the onions and then set them aside in a bowl.
Rub the chicken with the chili salt on both sides so the seasoning really sets in.
Over medium heat, cook chicken in large skillet until cooked through (about 6 minutes per side).
After the chicken has been cooked on both sides, add the onion on top of the chicken.
Pour the cheese dip on the chicken and onions and cook until well melted and heated.
Serve over rice.