Easy Cheese Pupusas are a popular Salvadoran snack! Stuffed with Jack cheese and diced jalapeno then griddle fried until golden and crispy!
Traditional Pupusas, just like their cousin the Mexican Quesadilla, can be served as an Appetizer, main dish, or side. For an appetizer, serve them with Homemade Salsa for dipping.
Sabrina’s Pupusas Recipe
My version of these classic savory stuffed flatbreads has a delightful blend of jack cheese, jalapeno, and cilantro nestled in a soft cornmeal dough. You’ll love the warm bread and melty cheese filling. Feel free to add Black Beans, refried beans, meat, or other stuffing to your Pupusas.
Ingredients
- 2 cups masa harina
- 1 1/2 cups warm water , (110 Degrees)
- 8 ounces jack cheese
- 1 jalapeno , deseeded, deveined and minced
- 1/2 cup cilantro , minced
Instructions
- In a large bowl add the masa harina and water together.
- Mix to form a soft moldable dough. If it's too wet add more masa harina, if too dry add more water by the tablespoon until it makes a nice soft dough.
- Using a large ice cream scoop or a ½ cup measure, scoop the dough into your hand and form into a disk about ½ inch thick and 3" wide.
- Add the cheese, jalapeno and cilantro to the middle of the disk then gently bring the edges up to form a closed ball with the filling in the middle.
- Place on a baking sheet lined with parchment paper.
- Heat a large griddle on medium-high heat and coat with vegetable oil.
- Add the ball to the griddle and with a large flat spatula carefully flatten it back into a disk, about 1/2" thick.
- Serve immediately or cut through the middle when cooked and stuff with additional ingredients as desired.
Notes
- Click on the yield amount to slide and change the number of servings and the recipe will automatically update!
- Click on times in the instructions to start a kitchen timer while cooking.
- To convert measurements to grams, click on the Metric option next to Ingredients in the recipe card.
Nutrition
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Table of contents
About this Recipe
Pupusas start with a corn flour dough that is shaped by hand around a savory filling into a round flatbread, that looks similar to a thick griddle cake. The thick flatbread cakes are then fried on a flat griddle until they’re cooked through. They are often served alongside the vibrant curtido, a zesty cabbage slaw, as well as salsas and hot sauces. Since this version only has a cheese filling, you can enjoy them along with Refried Beans, Spanish Rice, and other favorite dishes to make them into a more filling meal.
Ingredients
- Masa Harina: The cornmeal flour serves as the base for the dough, providing its characteristic flavor and texture.
- Warm Water: This binds the masa harina to form a soft, moldable dough. Adjust the amount of water or masa harina as necessary to achieve the right consistency for the dough.
- Jack Cheese: Jack cheese is a classic filling that melts into gooey deliciousness when cooked. If preferred, you can substitute mozzarella or any other melting cheese of your choice.
- Jalapeno: Adding minced jalapeno to the filling provides a spicy kick. If you prefer less heat, you can use a milder chili pepper or omit it altogether.
- Cilantro: Minced cilantro adds a fresh and aromatic flavor to the filling. If you’re not a fan of cilantro, you can substitute it with parsley or omit it entirely.
Kitchen Tools & Equipment
- Large Bowl: Used for mixing masa harina and water to form the dough. Ensure it’s large enough to comfortably combine the ingredients without spillage.
- Griddle: This is needed to cook the flatbread, providing an evenly heated surface for even cooking. Make sure to preheat it.
- Parchment Paper: Lined on a baking sheet for shaping and transferring the flatbread, preventing them from sticking and making for easy cleanup.
- Large Flat Spatula: Used for flattening the flatbreads on the griddle, ensuring they cook evenly. Choose a sturdy spatula to handle the weight of the pupusas without bending.
How to Make
Time needed: 20 minutes
- Mix Dough
In a large bowl, combine masa harina corn flour and warm water to form a soft dough. Adjust the consistency if needed by adding more water or masa harina until it’s moldable.
- Shape and Fill
Form the dough into disks about ½ inch thick. Place cheese, minced jalapeno, and cilantro in the center of each disk. Seal the edges to enclose the filling, forming balls.
- Flatten and Cook
Heat a griddle over medium-high heat and coat it with vegetable oil. Place the dough balls on the griddle and flatten them into disks about ½ inch thick using a large flat spatula. Cook until golden on both sides.
- Serve
Serve the flatbreads immediately while they’re hot and crispy. Optionally, cut them open and stuff with additional ingredients before serving. Enjoy the delicious Salvadoran flavors straight from the griddle!
Can These Be Made In Advance?
Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to a day in advance until ready to use. However, it’s best to fill and cook the pupusas just before serving to ensure they’re fresh and retain their texture and flavor.
Nutritional Facts
How to Store
Storing: Enjoy the warm flatbreads fresh from the griddle while the cheese filling is still melty. They’ll stay good at room temperature for up to 2 hours. Seal them in a ziplock bag or another airtight container. Leftovers can stay good in the fridge for up to 3 days.
Reheating Tips: To reheat, gently warm them in a regular oven or toaster oven at a low temperature until heated through, or put them over medium heat on your skillet until warmed through. An air fryer on 350 for 5-7 minutes can also be used to reheat them.
Freezing: Make sure to let them cool first. Wrap them individually in a piece of parchment paper or plastic wrap before sealing them in a freezer bag. They will stay good for up to 4 months. Reheat from frozen.
Ideas to Serve
- Toppings: You can load these delicious cheesy flatbreads up with all your favorite toppings for Hispanic cuisine. Try them with sour cream, salsa, Guacamole, fresh cilantro with white onions, Pico de Gallo and more.
- Lunch: Layer them with some protein and veggies similar to a tostada for a tasty lunch. A smear of smashed refried black beans and a sprinkle of cojita cheese is a simple vegetarian dish, or try leftover meat like Carne Asada plus lettuce, tomatoes, and lots of toppings.
- Curtido: One of the most popular ways to serve the flatbread is with Curtido, a spicy cabbage slaw with chili peppers. To make your cabbage slaw, you’ll need 1/ 2 head of shredded green cabbage, 3 medium grated carrots, ½ white onion sliced, 2 sliced serrano chiles, 1 minced garlic clove, ¼ cup olive oil, and apple cider vinegar. Mix it together and chill for at least 2 hours.
Frequent Questions
If your pupusas are falling apart, the dough may be too dry. Add a bit more water to the dough to improve its moldability.
The dough and filling are cooked through when the outside is golden brown on both sides and feel firm to the touch.
Variations
- Cheese Filling: Instead of Jack cheese, you can try any of your favorite kinds of cheese in the center of the flatbread recipe. Mozzarella cheese, cheddar, or Pepper Jack will melt particularly well for a nice gooey center. You can also add mozzarella cheese, provolone, or any other cheese you like along with the Jack cheese.
- Meat: If you want to make your flatbread into a more filling dish, you can add ground meat to the filling. Cook it through, drain any excess liquid, season with your favorite spices and let it cool before adding it to the stuffing.
- Bean & Cheese: You can add beans to the cheese and jalapeno filling. Refried pinto or black beans would taste great..
- More Fillings: One of the best things about this recipe is the variety of fillings that you can try out. After cooking the flatbread, slice them in half and add more vegetables. Sweet corn, green pepper, sliced medium tomatoes, green cabbage, or white onion would taste great. Or, add salsa or tomato sauce to the center.
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