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Cheese Pupusas with Zucchini

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  • Prep 30 min
  • Total 50 min
  • Ingredients 5
  • Servings 4
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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.
Morena Cuadra
Updated Sep 8, 2016
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Ingredients

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

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.

Expert Tips

  • tip 1
    If you want, you can fry the grated zucchini in hot oil with some chopped onion.
  • tip 2
    You can use pumpkin, zucchini or any other of squash.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
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