Pupusas Revueltas

This recipe is lower in saturated fat than traditional pupusas, but are still loaded with flavor! Enjoy these pupusas with curtido (cabbage salad).

• Prep: 30 min
• Cook: 30 min
• Total: 1 hr
• Servings: 12
• Cuisine: Salvadoran
• Difficulty: Medium

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar

Tags

• savory
• comfort food
• quick
• fry
• crowd-pleaser

Ingredients

• 16 ounce chicken breast (ground)
• 1 tablespoon vegetable oil
• 0.5 pound mozzarella cheese (part-skim, grated)
• 0.5 onion (small, finely diced)
• 1 clove garlic (minced)
• 1 green pepper (medium, seeded, minced)
• 1 tomato (small, finely chopped)
• 0.5 teaspoon salt
• 5 cup masa harina (instant)
• 6 cup water

Instructions

1. In a non-stick skillet over low heat, sauté chicken breast in vegetable oil until chicken turns white.
2. Constantly stir the chicken breast to keep it from sticking.
3. Add onion, garlic, green pepper, and tomato.
4. Cook until chicken mixture is cooked through.
5. Remove skillet from stove and let mixture cool in the refrigerator.
6. While the chicken mixture is cooling, place the masa harina in a large mixing bowl and stir in enough water to make a stiff tortilla-like dough.
7. When the chicken mixture has cooled, mix in the mozzarella cheese.
8. Divide the dough into 24 portions.
9. With your hands, roll the dough into balls and flatten each ball into a 1/2 inch thick circle.
10. Put a spoonful of the chicken mixture in the middle of each circle of dough and bring the edges to the center.
11. Flatten the ball of dough again until it is 1/2 inch thick.
12. In a very hot, iron skillet, cook the pupusas on each side until golden brown.
13. Serve hot.

Notes

Enjoy these pupusas with curtido (cabbage salad).

Nutrition (per serving)

• Calories: 225
• Protein: 14.2 g
• Carbohydrates: 23.1 g
• Fat: 8.8 g
• Fiber: 2 g
• Sodium: 268 mg
• Saturated Fat: 3.2 g
• Sugar: 1.6 g
• Cholesterol: 37 mg