Green Chile and Cheese Pupusas


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

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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.
Recipe Type: Entree
Cuisine: South American
Author: Kimberly Lord Stewart
Serves: Makes 6-8


  • 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.


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