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Cheese Pupusas with Zucchini

  • Prep 30 min
  • Total 50 min
  • Ingredients 5
  • Servings 4

Ingredients

1
zucchini
1/2
pound grated quesillo cheese
Salt
3
cups tortilla mix
Curtido

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

If you want, you can fry the grated zucchini in hot oil with some chopped onion.

Cheese pupusas have always been one of my favorite dishes since I was a child. When making pupusas, the cheese melts into the soft tortilla mix, and it transforms into a traditional dish from El Salvador and other Central American countries. The corn used to make the pupusas is nixtamalized, which gives it a particular flavor and texture. For this recipe, I mixed the cheese with grated zucchini to make a new variation of delicious pupusas.

You can use pumpkin, zucchini or any other of squash.

Directions

  • 1 Grate the zucchini and mix it with the grated cheese and salt. Mix it will and let it rest for a few minutes.
  • 2 Make tortillas using portions of 1/2 cup of tortilla mix.
  • 3 Put the stuffing in the center, about 1 tablespoon per tortilla.
  • 4 Close it and pat them out by hand, if necessary, to make the tortillas.
  • 5 Cook in a hot pan and serve with curtido.

Cheese pupusas have always been one of my favorite dishes since I was a child. When making pupusas, the cheese melts into the soft tortilla mix, and it transforms into a traditional dish from El Salvador and other Central American countries. The corn used to make the pupusas is nixtamalized, which gives it a particular flavor and texture. For this recipe, I mixed the cheese with grated zucchini to make a new variation of delicious pupusas.

Rate and Comment

Morena Cuadra Morena Cuadra
September 8, 2016

Cheese pupusas have always been one of my favorite dishes since I was a child. When making pupusas, the cheese melts into the soft tortilla mix, and it transforms into a traditional dish from El Salvador and other Central American countries. The corn used to make the pupusas is nixtamalized, which gives it a particular flavor and texture. For this recipe, I mixed the cheese with grated zucchini to make a new variation of delicious pupusas.