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Cheese Pupusas with Zucchini

Name: Cheese Pupusas with Zucchini
Prep time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Latin American
Ingredients: 1 zucchini; 1/2 pound grated quesillo cheese; Salt; 3 cups tortilla mix; Curtido

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.

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.

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.

No nutrition information available for 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.