Pupusas Revueltas: Salvadoran-style Stuffed Masa Cakes

Pupusas Revueltas: Salvadoran-style Stuffed Masa Cakes

Prep Time: 50 minutes
Servings: 12

  • 1 pound ground chicken
  • 1 Tablespoon vegetable oil
  • ½ small onion, finely diced
  • 1 clove garlic, minced
  • 1 medium green pepper, seeded and minced
  • 1 small tomato, finely chopped
  • ½ teaspoon salt
  • 5 cups instant corn flour (masa harina)
  • 6 cups water
  • ½ pound low-fat mozzarella cheese, grated
  1. In a non-stick skillet over low heat, saute chicken in oil until chicken turns white. Constantly stir the chicken to make sure it is evenly cooked.
  2. Add onion, garlic, green pepper, tomato and salt and mix well. Cook until chicken mixture is cooked through (internal temperature, 165°F). Remove the skillet from the stove. Put the mixture in a bowl and cool in the refrigerator.
  3. While the chicken mixture is cooling, place the corn flour in a large mixing bowl and gradually stir in enough water to make a stiff tortilla-like dough.
  4. When the chicken mixture has cooled, mix in the cheese.
  5. Divide the dough into 24 portions. With your hands, roll the dough into balls. Press a hole in each ball with your thumb.
  6. Put about a Tablespoon of the chicken mixture into the hole in each ball. Fold the dough over to completely enclose it. Press the ball out with your palms to form a disk.
  7. In a very hot iron skillet, cook the pupusas until golden brown.

Low-fat ground chicken and cheese help reduce the saturated fat and calories in this tasty Salvadoran dish.


Per serving: 290 calories, 5g fiber, 38g carbohydrates, 223mg sodium

Recipe source: https://www.nhlbi.nih.gov