Here are 2 recipes that I found on the internet. I have not tried either recipe. They sound yummy and low in calories, too :-)!!!! Not.

Pollo Fundido from PR's
Cheese makes chicken tortilla melt in mouth
Published April 24, 2003 in The Orlando Sentinal

Queso (KAY-soh), Spanish for cheese, can be found in many forms on Tex-Mex menus.

Chili con queso is a melted cheese dip flavored with mild green chilies. Queso blanco or queso fresca is white, slightly salty cheese with a texture similar to that of very dry cottage cheese. Queso fundido is melted cheese that can include peppers or bits of cooked pork, beef or chicken.

At PR's in Winter Park the pollo fundido (chicken with melted cheese) is a menu favorite. When served, the deep-fried concoction is liberally bathed in a creamy mixture of melted Velveeta, pimentos and include jalapenos.

Pollo Fundido from PR's
Yield: 1 serving.

4-ounce chicken breast
Cajun spices to taste
2 tablespoons melted butter
12-inch tortilla
2 tablespoons cream cheese

Melted Velveeta flavored with pimentos and jalapenos

1. Liberally coat chicken breast on both sides with the Cajun spice mixture.

2. Add melted butter to a cast-iron skillet. Place pan over high heat and sear and blacken the chicken on both sides. When done, slice the chicken into long strips.

3. Place cream cheese and cooked chicken down center of the tortilla. Tightly roll the tortilla and secure with wood picks. In a deep-fryer heated to 350 F, cook the filled tortilla for 2 or 3 minutes, or until golden brown.

4. Cut tortilla on the bias and douse with melted Velveeta flavored with pimentos and jalapenos.

Nutrition information per serving without sauce
Calories416Fat25 g (14 sat.)Carbohydrate17 gCholesterol128 mgSodium298 mgProtein31 g

Pollo Fundido Serves 12

12 large flour tortillas
***GUISADO***
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 cooked.

For the cream cheese mixture: 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.