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Cheese Pupusas
Ingredients:
Curtido
- 2 cups shredded green cabbage
- ½ cup apple cider vinegar
- ½ cup water, more/less as needed
- ½ onion, thinly sliced
- 1 carrot, grated
- ¼ tsp. ground oregano
- ¼ tsp. red pepper flakes
- 1 pinch of salt, to taste
Pupusa Dough
- 3 cups masa harina flour
- 1½ cups water, more/less as needed
- ½ tsp. salt
Pupusa Filling
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 Tbsp. heavy whipping cream, more/less to taste
- 1 scallion, finely chopped
- Cooking spray
Directions:
- Bring a large pot of lightly salted water to a boil. Add cabbage and cook uncovered until slightly softened (about 3 minutes). Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process.
- Mix cabbage, apple cider vinegar, water, onions, carrot, oregano, red pepper flakes, and 1 pinch of salt together in a large bowl. Refrigerate until flavors combine, 8 hours to
- Combine masa harina, water, and ½ tsp. salt together in a large bowl; knead until a smooth, moist dough forms. Add water if dough cracks when you press down on it. Let dough rest, 5-10 minutes.
- Stir ricotta cheese, mozzarella cheese, heavy cream, and scallions together in a bowl to make a paste.
- Divide dough into 8 balls. Press your thumb into the center of each ball to form an indentation. Fill indentations with ricotta cheese paste. Pinch edges together around the filling; flatten and smooth into round ¼ inch thick patties between your
- Grease a skillet with cooking spray; preheat over medium heat. Cook pupusas in batches until browned, 2-3 minutes per
- Drain cabbage mixture and serve alongside pupusas.
Nutrition Facts:
Makes 8 Servings |
|
Calories |
236 |
Fat |
6.1 g |
Sat Fat |
3 g |
Carb |
37.2 g |
Fiber |
5 g |
Protein |
9 g |
Sodium |
93 mg |