Pupusas Revueltas

1 pound ground chicken breast
1 tablespoon vegetable oil
1/2 pound low fat mozzarella cheese, grated
1/2 small onion, finely diced
1 clove garlic, minced
1 medium green pepper, seeded and minced
1 small tomato, finely chopped
1/2 teaspoon salt
5 cups instant corn flour (masa harina)
6 cups water
1. In a nonstick skillet over low heat, sauté chicken in oil until chicken turns
white. Constantly stir the chicken to keep it from sticking.
2. Add onion, garlic, green pepper, and tomato. Cook until chicken mixture
is cooked through. Remove skillet from stove and let mixture cool in the
refrigerator.
3. While the chicken mixture is cooling, place the flour in a large mixing bowl
and stir in enough water to make a stiff tortilla-like dough.
4. When the chicken mixture has cooled, mix in the cheese.
5. Divide the dough into 24 portions. With your hands, roll the dough into
balls and flatten each ball into a 1/2-inch thick circle. Put a spoonful of
the chicken mixture in the middle of each circle of
dough and bring the edges to the
center. Flatten the ball of dough
again until it is 1/2-inch thick.
6. In a very hot, iron skillet, cook
the pupusas on each side until
golden brown.
7. Serve hot with Curtido
salvadoreño (see page 13).


Yield: 12 servings
Serving size: 2 pupusas
Each serving provides:
Calories: 290
Total fat: 6 g
Saturated fat: 3 g
Cholesterol: 31 mg
Sodium: 211 mg
Calcium: 149 mg
Iron: 2 mg