This Mexican restaurant I used to go to, it was a chain called Garcias.
I don't think it's the 'famous' Garcias, but I don't know if they're
related.
They made a dish that I really enjoyed, I always struggled mightily
between this and the fajitas, what to order. This looks very promising,
except for the tomato. I'll leave that out.

I have a question for you, I'll ask at the end.

http://www.cdkitchen.com/recipes/rec...ido43107.shtml

***GUISADO***
12 large flour tortillas
1 green pepper
1 medium white onion
2 stalks celery
2 tomatoes, whole and peeled
Water to cover bottom of stock pot
6 pounds boneless chicken meat, white and dark
Garlic, salt and pepper to taste

***CREAM CHEESE MIXTURE***
1 pound cream cheese
1/2 cup half-and-half
1/2 ounce fresh jalapenos, diced
1/2 ounce chicken base

For the Guisado: Add vegetables, except tomatoes, to pot and cook
until softened, about 30 minutes. Crush tomatoes and add, along with
spices. Add chicken and cook for another 30 minutes until meat is cooked.

For the cream cheese mixtu Soften cream cheese, place all ingredients
in a mixer and blend evenly.

Make chicken burros by placing meat in center of large soft flour tortilla,
rolling halfway, folding both ends and completing the rolling process. If
needed,
use a toothpick to hold tortilla in place. Fry burro in vegetable oil and
set aside.
Cut each into thirds. Place one-half ounce of cream cheese, along with a
cheddar
cheese slice, on top of each. Bake in 350· oven until cheese melts, about
one minute.

Serve with rice and beans.

Me again: No, my question is not "should I serve with the refried beans"
It is this: I don't think they used tortillas, not at all. I really
don't. I think
they used phyllo dough. Does that sound outlandish to you? and do you
think it would work in this recipe? I think it might work if I baked,
not
fried them, then just melted the cheeses on top.

Looks like a really nice site, by the way.

nancy

Nancy Young wrote:
> This Mexican restaurant I used to go to, it was a chain called Garcias.
> I don't think it's the 'famous' Garcias, but I don't know if they're
> related.
> They made a dish that I really enjoyed, I always struggled mightily
> between this and the fajitas, what to order. This looks very promising,
> except for the tomato. I'll leave that out.
>
> I have a question for you, I'll ask at the end.

> [snip recipe]

> Me again: No, my question is not "should I serve with the refried beans"
> It is this: I don't think they used tortillas, not at all. I really
> don't. I think they used phyllo dough. Does that sound outlandish to you?

It sounds very unlikely, simply because flour tortillas are so standard
and you say this was a chain. They may have had a good supplier of
flour tortillas who produced them thinner than average, which they then
did a good job of frying to non-greasy crispiness. Or made their own.

> and do you think it would work in this recipe? I think it might work ifI
> baked, not fried them, then just melted the cheeses on top.

That might work. Whether it was worth the difference is up to you. As
people often say, 'Try it and let us know how it comes out....'
Incidentally, the amount of jalapeños seems small. And if it were me,
I'd find somewhere to toss in a bit of chopped cilantro. -aem

"aem" > wrote

Nancy Young wrote:

> They made a dish that I really enjoyed, I always struggled mightily
> between this and the fajitas, what to order. This looks very promising,
> except for the tomato. I'll leave that out.
>
> I have a question for you, I'll ask at the end.

> [snip recipe]

> Me again: No, my question is not "should I serve with the refried beans"
> It is this: I don't think they used tortillas, not at all. I really
> don't. I think they used phyllo dough. Does that sound outlandish to
> you?

It sounds very unlikely, simply because flour tortillas are so standard
and you say this was a chain. They may have had a good supplier of
flour tortillas who produced them thinner than average, which they then
did a good job of frying to non-greasy crispiness. Or made their own.

Yeah, I'm having to agree with you. I don't like it! but I agree. (smile)

> and do you think it would work in this recipe? I think it might work if
> I
> baked, not fried them, then just melted the cheeses on top.

That might work. Whether it was worth the difference is up to you. As
people often say, 'Try it and let us know how it comes out....'

I will. I'm motivated because every now and then, something makes
me think of it, and I think, damm I wish I knew how to make that. The
funny thing is, I have asked before, ages ago, no response. I'd searched
on Yahoo. Nada. Now I feel silly, because now when I search on
pollo fundido, darn if there aren't 8 gazillion recipes, almost all
identical.
Well, there was this one I came across that used velveeta, but there
always is one, isn't there.

Incidentally, the amount of jalapeños seems small.

See ... when I first went to this restaurant, it was the first time for me,
Mexican food. I was very wary of spicy foods at the time, so I know
this was not spicy. I want to recreate the dish the way I remember, I'll
be thrilled if I do, then I'll add more jalapenos.

And if it were me, I'd find somewhere to toss in a bit of chopped
cilantro.

(laugh) And it's me, and I hates cilantro.

Thanks a lot for the help. nancy

hi nancy et all . . . [sorry my shift key's broken]

there's a mexican restaurant down the street from me that uses egg roll
wrappers to enclose their chiles rellenos.

they take these big green roasted chiles, stuff them full of jack
cheese, wrap 'em in an eggroll wrapper and deep fry them till the
cheese melts. then they serve them covvered with red or green 'gravy'
and maybe sour cream. they come as an appetizer or as part of a
combination plate. they're to die for, but one is not enough and 2 is
too much.

one of my favorite liunches . . .
lynn from fargo
ps - its 'mexican village' a family chain of four or five restaurants
in north dakota . . . owned by some really nice iranian folks who
happen to be ba'hai

Lynn from Fargo wrote:
> hi nancy et all . . . [sorry my shift key's broken]
>
> there's a mexican restaurant down the street from me that uses egg roll
> wrappers to enclose their chiles rellenos.
>
> they take these big green roasted chiles, stuff them full of jack
> cheese, wrap 'em in an eggroll wrapper and deep fry them till the
> cheese melts. [snip]

That's cheating! :-)

Chiles rellenos are my standard way to check out a new Mexican joint.
If they select good plump chiles and the right cheese, if they make a
smooth but substantial batter, if they fry it so it's properly cooked
and not greasy, and if they produce a smooth tasty sauce to top it --
odds are they know what they're doing with everything else on the menu.
Except fish -- you have to test that separately because it's another
skill set. -aem

"Lynn from Fargo" > wrote

> there's a mexican restaurant down the street from me that uses egg roll
> wrappers to enclose their chiles rellenos.
>
> they take these big green roasted chiles, stuff them full of jack
> cheese, wrap 'em in an eggroll wrapper and deep fry them till the
> cheese melts. then they serve them covvered with red or green 'gravy'
> and maybe sour cream. they come as an appetizer or as part of a
> combination plate. they're to die for, but one is not enough and 2 is
> too much.

Lynn, that's very interesting, and it sure addresses the 'volume' problem
I'm picturing with the tortillas. Thanks very much for that idea.!

I was eating at this particular Mexican restaurant once, this guy from
work was sitting nearby. Now, I liked the guy, but he thought a whole
lot of himself. For this reason I found the following exhange amusing:

Him: I'll take the chile relleno.
Waitress: Do you know what that is? It's a pepper stuffed with
cheese blah blah blah.
H: Chili, like with beans.
W: No, it's a pepper .......
H: It's like a bowl of soup, right?
Me: Trying not to giggle.

Don't know how it worked out for him. All I can think is the
restaurant must get chile rellenos returned often because people
didn't know what it was, hence her asking him.

nancy