Green Chile and Cheese Pupusas


Lush masa wraps around cheese and chiles in these gluten-free Salvadoran treats.

Categories: ,


Green Chile and Cheese Pupusas
Recipe Type: Entree
Cuisine: South American
Author: Kimberly Lord Stewart
Serves: Makes 6-8
Pupusa corn cakes are cooked on the griddle and can be filled with just about anything. Try them with refried beans and chopped vegetables. These are traditionally served with a cabbage slaw.
  • 2 cups masa harina corn flour
  • 1 teaspoon kosher salt
  • 1½ cups water
  • 1½ cups sharp cheddar cheese, grated
  • 1 (4-ounce) can green chiles, diced
  • 3–4 tablespoons canola oil
  • Plastic wrap or wax paper
  1. Place masa harina and salt in a large bowl. Add water, and stir until well combined.
  2. Divide dough into eight rounds. Roll each into a ball, and flatten into a disk with your hands. Form a dough cup in your palm, and add cheese and ½ teaspoon chiles. Don’t overfill. Bring edges together to encase the cheese and form a ball.
  3. Pat out the pupusa into a disk on the plastic wrap or wax paper. Repeat with the rest of the dough.
  4. Heat 2 tablespoons of oil in a nonstick skillet over medium-high heat. Cook 4 minutes on each side, until browned. Add more oil as needed to cook all pupusas. Serve immediately.



There are no reviews yet.

Be the first to review “Green Chile and Cheese Pupusas”

Your email address will not be published. Required fields are marked *