Nutrition Facts| Serving Size | 2 pupusas | | Calories | 290 | | Total Fat | 6 g | | Saturated Fat | 3 g | | Cholesterol | 31 mg | | Sodium | 211 mg | | Calcium | 149 mg | | Iron | 2 mg |
Ingredients and Preparation| Ingredients | Measures |
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| Ground chicken breast | 1 pound | | Vegetable oil | 1 tablespoon | | Low-fat mozzarella cheese, grated | ½ pound | | Small onion, finely diced | ½ | | Garlic, minced | 1 clove | | Medium green pepper, seeded and minced | 1 | | Small tomato, finely chopped | 1 | | Salt | ½ teaspoon | | Instant corn flour (masa harina) | 5 cups | | Water | 6 cups | | Curtido salvadoreño
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Tip:
Ground chicken and low-fat cheese help reduce fat and calories.
Directions - In a nonstick skillet over low heat, sauté chicken in oil until chicken turns white. Constantly stir the chicken to keep it from sticking.
- 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.
- While the chicken mixture is cooling, place the flour and salt in a large mixing bowl and stir in enough water to make a stiff tortilla-like dough.
- When the chicken mixture has cooled, mix in the cheese.
- Divide the dough into 24 portions. With your hands, roll the dough into balls and flatten each ball into a ½-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 ½-inch thick.
- In a very hot, iron skillet, cook the pupusas on each side until golden brown.
- Serve hot with Curtido salvadoreño
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