Ingredients
- 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
Directions
- In a nonstick skillet over low heat, sauté chicken in oil until chicken turns white. Constantly stir the chicken to keep it from sticking.
- 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.
- 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.
- When the chicken mixture has cooled, mix in the cheese.
- 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.
- In a very hot, iron skillet, cook the pupusas on each side until golden brown.
- Serve hot with Curtido Salvadoreño.
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Prep Time
75 min
Nutrition Facts
- Servings per Recipe: 12
- Serving Size: 2 pupusas
- Calories: 385
- Calories from Fat: 124
- Total Fat: 14
- Cholesterol: 53 mg
- Sodium: 469 mg
- Carbohydrate: 43 g
- Dietary Fiber: 5 g
- Protein: 5 g
- Exchange: 3 starch, 3 lean meat
- Carbohydrate Units: 3