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1
For the Guisado: Fill up large pot with water. Add salt.
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2
Boil the whole chicken until it is fully cooked and falling off the bones.
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3
Remove the chicken from pot, let it cool off and then remove the skin and bones.
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4
Save the chicken broth, but skim the top of it.
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5
Pick apart the meat, shred it and put aside.
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6
In a different pot, fill it with enough chicken broth to cover the bottom of the pan.
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7
Chop the green pepper, onion and celery.
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8
Add your chopped vegetables to the pot and simmer over medium heat until softened, about 30 minutes (you may want to add more broth as it evaporates).
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9
Crush the tomatoes and add to the cooked vegetables, along with the garlic and pepper.
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10
Add the cooked chicken and simmer over medium heat for 15-20 minutes.
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11
Remove from stove and drain any excess juice.
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12
For the cream cheese mixture: Soften cream cheese and place in mixing bowl along with the half and half, jalapenos, and chicken broth.
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13
Blend evenly and set aside.
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14
To make the chicken burritos: Place a few spoonfuls of the chicken meat mixture in center of a large soft flour tortilla.
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15
Roll the tortilla halfway, then fold both ends up (like folding a cloth diaper), and then completing the rolling process.
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16
If needed, use a toothpick to hold tortilla in place.
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17
In a large skillet, heat the oil over med-high heat and fry the burritos until golden brown. You may have to fry in batches depending on how many burritos you can fry in your pan.
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18
Set aside on paper towels and soak up any excess oil (a few minutes).
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19
Cut each burrito into thirds and place in a baking dish.
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20
Place one-half ounce of cream cheese mixture, along with a cheddar cheese slice, on top of each burrito.
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21
Preheat over to 350u00b0F.
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22
Bake until cheese melts, about one minute. Serve with rice and beans.
