Description
A quick and delicious Polo Fundido recipe that combines tender chicken, a blend of melted cheeses, and flavorful spices for a warm, cheesy, and satisfying dish perfect for weeknight dinners or cozy gatherings.
Ingredients
Scale
Chicken & Aromatics
- 1 lb boneless, skinless chicken breast, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Cheese Blend
- 1 cup shredded mozzarella cheese
- 1 cup shredded Oaxaca or Monterey Jack cheese
Vegetables & Peppers
- 1 cup diced fresh tomatoes
- 1–2 jalapeños or mild chilies, diced (adjust to taste)
Oils & Spices
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
Garnishes (Optional)
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Prepare the Ingredients: Dice the chicken breast into bite-sized pieces. Finely chop the onion and garlic. Dice the tomatoes and jalapeños. Grate or shred the mozzarella and Oaxaca (or Monterey Jack) cheeses if not pre-shredded. This prep ensures quick cooking and even flavor distribution.
- Sauté the Aromatics and Chicken: Heat olive oil in a skillet over medium heat. Add the chopped onions and garlic and sauté until translucent and fragrant. Add the diced chicken, then season with ground cumin, paprika, salt, and black pepper. Stir frequently and cook until the chicken is cooked through and lightly golden.
- Add Tomatoes and Chilies: Stir in the diced tomatoes and jalapeños. Cook for a few minutes until the tomatoes soften slightly and the mixture forms a colorful, juicy blend.
- Combine with Cheese: Remove the skillet from heat. Stir half of the shredded cheese into the chicken mixture to help bind the flavors and prepare for the melty topping.
- Bake Until Melty and Bubbling: Transfer the chicken and cheese mixture into a small baking dish. Sprinkle the remaining cheese generously on top. Bake in a preheated oven at 375°F (190°C) for 10-15 minutes, or until the cheese is bubbly, golden, and melted.
Notes
- Use freshly shredded cheese for smoother melting compared to pre-packaged shredded cheese with anti-caking agents.
- Cook chicken just until done to keep it tender and juicy beneath the cheese.
- Let the dish rest for a few minutes after baking to allow the cheese layer to set for easier serving.
- Adjust spice levels gradually by starting mild and adding more chili or chipotle peppers as desired.
- Use a broiler for 1-2 minutes at the end to get a crispier cheese topping, but watch closely to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 recipe
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Polo Fundido, cheesy chicken, melted cheese recipe, quick dinner, Mexican appetizer, baked cheese chicken, gluten free, easy skillet casserole