Pupusas Revueltas
Adapted from the National Heart, Lung, and Blood Institutes of Health, US Department of Health and Human Services
Nutrition Facts
| Serving Size | 2 pupusas |
| Calories | 290 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Cholesterol | 33 mg |
| Sodium | 223 mg |
| Potassium | 272 mg |
| Total Carbohydrate | 38 g |
| Dietary Fiber | 5 g |
| Protein | 14 g |
Servings and Times
| Servings | 12 |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Chicken breast, ground | 1 pound |
| Vegetable oil | 1 tablespoon |
| Lowfat mozzarella cheese, grated | ½ pound |
| Small onion, finely diced | ½ |
| Garlic clove, minced | 1 |
| Medium green pepper, seeded, minced | 1 |
| Small tomato, finely chopped | 1 |
| Salt | ½ teaspoon |
| Instant corn flour (masa harina) | 5 cups |
| Water | 6 cups |
- Directions
- In nonstick skillet, sauté chicken in oil over low heat until it turns white. Stir chicken constantly to keep it from sticking.
- Add onion, garlic, green pepper, and tomato. Cook chicken mixture through. Remove skillet from stove and let mixture cool in refrigerator.
- Meanwhile, place flour and salt in large mixing bowl and stir in enough water to make stiff, tortilla-like dough.
- When chicken mixture has cooled, mix in cheese.
- Divide dough into 24 portions. With your hands, roll dough into balls and flatten each into 1/2-inch thick circle. Put spoonful of chicken mixture in middle of each circle of dough and bring edges to center. Flatten ball of dough again until it is 1/2-inch thick.
- In very hot iron skillet, cook pupusas on each side until golden brown. Serve hot.
