Find burritos at el pollo loco stuffed with fresh ingredients like our ranchero burrito chipotle chicken avocado and the original brc all customizable.
Chicken avocado quesadilla el pollo loco.
Variation in serving sizes preparation techniques product testing and sources of supply as well as regional and seasonal differences may affect the nutrition values for each product.
Grill master pollo bowls.
All nutrition information is based on average values for ingredients from el pollo loco s suppliers and is rounded to meet current federal guidelines.
56 fat 24 carbs 19 protein.
The double pollo overstuffed quesadilla is made with fire grilled chicken more chicken pico de gallo salsa queso blanco and cheese melted in a folded flour tortilla.
Information shown on the website may not cover recent changes.
There are 970 calories in 1 serving of el pollo loco chicken avocado stuffed quesadilla.
El pollo loco is a fast food restaurant specializing in fire grilled chicken and mexican inspired foods such as burritos tacos and quesadillas.
Above are the latest el pollo loco menu prices.
The resulting chicken is different in flavors from american style grilled chicken but it s a familiar one for tex mex fans.
All nutrition information is based on average values for ingredients from el pollo loco s suppliers and is rounded to meet current federal guidelines.
The other items on the menu are burritos tacos quesadillas and enchiladas which are also prepared the mexican way with a touch of american style.
For a limited time el pollo loco is offering the crunchy nacho overstuffed quesadilla at the reduced price of 5 at participating locations.
From our first location on alvarado street in los angeles to over 480 restaurants across the united states.
Avocado quesadilla chicken 5 79.
Avocado quesadilla shrimp 13 6 940 560 62 22 0 5 175 1740 59 6 3 39 tacos taco al carbón chicken 3 1 150 40 4 5 1 0 40 260 17 1 0 10.
Born in mexico raised in l a.
Avocado quesadilla baja shrimp 6 89.
Menu also available on el pollo loco menu disclaimer.
Variation in serving sizes preparation techniques product testing and sources of supply as well as regional and seasonal differences may affect the nutrition values for each product.