Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Typically, a pupusa is a patty of masa harina dough that's filled with meat and cheese, flattened, and baked. This easier version dispenses with having to fill and shape the individual patties.

Velda de la Garza
Recipe by Cooking Light April 2001

Gallery

Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary test

Yield:
8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

    Advertisement
  • To prepare filling, cook nopalitos in boiling water 10 minutes. Drain.

  • Sprinkle the chicken with 1/2 teaspoon salt, cumin, and pepper. Heat a medium nonstick skillet coated with cooking spray over medium heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; cool slightly, and shred with 2 forks.

  • Heat the pan coated with cooking spray over medium heat. Add onion and garlic; sauté 4 minutes or until tender. Stir in nopalitos, chicken, and 2/3 cup cheese. Cook 5 minutes or until thoroughly heated.

  • To prepare dough, combine masa harina, water, and 3/4 teaspoon salt in a medium bowl. Turn dough out onto a lightly floured surface; knead lightly. Press one-third of dough into an 11 x 7-inch baking dish coated with cooking spray. Spread filling over dough. Gently press remaining dough into a 4-inch square on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll, still covered, into an 11 x 7-inch rectangle. Remove bottom sheet of plastic wrap; fit dough over filling. Remove top sheet of plastic wrap. Bake at 375° for 20 minutes. Sprinkle with 1/3 cup cheese. Bake an additional 5 minutes or until cheese melts.

Nutrition Facts

234 calories; calories from fat 27%; fat 7g; saturated fat 3.2g; mono fat 1.9g; poly fat 1g; protein 16g; carbohydrates 26.8g; fiber 1.6g; cholesterol 35mg; iron 3.3mg; sodium 474mg; calcium 244mg.
Advertisement