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Cheese Pupusas with Zucchini

cheese pupusas with zucchini Entree El Salvador
Cheese Pupusas with Zucchini
  • Prep 30 min
  • Total 50 min
  • Ingredients 5
  • Servings 4

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. MORE + LESS -

Ingredients

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

Directions

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  • 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

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