University of Illinois Extension
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Pupusas Revueltas
Total : 75 min


  • 1 pound ground chicken breast
  • 1 tablespoon vegetable oil
  • ½ pound low fat mozzarella cheese, grated
  • 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


  1. In a nonstick skillet over low heat, sauté chicken in oil until chicken turns white. Constantly stir the chicken to keep it from sticking.
  2. Add onion, garlic, green pepper, and tomato. Cook until chicken mixture is cooled through. Remove skillet from stove and let mixture cool in the refrigerator.
  3. While the chicken mixture is cooling, place the flour in a large mixing bowl and 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 and flatten each ball into a ½-inch thick circle. Put a spoonful of the chicken mixture in the middle of each circle of dough and bring the edges to the center. Flatten the ball of dough again until it is ½-inch thick.
  6. In a very hot, iron skillet, cook the pupusas on each side until golden brown.
  7. Serve hot with Curtido Salvadoreño.
Exchange: 3 starch, 3 lean meat
Carbohydrate Units: 3
Nutrition Facts
Servings per Recipe:
12 2-pupusas servings
 Amount Per Serving
 Calories 385      Calories from Fat 124
% Daily Value 
22% Total Fat 14g
18% Cholesterol   53mg
20% Sodium   469mg
14% Total Carbohydrate   43g
20%   Dietary Fiber   5g
0%   Sugars   0g
2% Protein   1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: