Pupusas Revueltas

60 min · Serves 12

From USDA MyPlate Kitchen. Delicious Heart-Healthy Latino Recipes/ Platillos Latinos Sabrosos y Saludables US Department of Health and Human Services National Heart, Lung, and B

Steps written by Kubbord

What goes in

• 16 ozground chicken breast
• 14.8 mlvegetable oil
• ½ lbmozzarella cheese
• ½onion
• 1garlic clove
• 1green pepper
• 1tomato
• 2½ mlsalt
• 5 cupsmasa harina
• 6 cupswater

How to cook it

1. Finely dice the onion, mince the garlic clove, and finely chop the green pepper and tomato.
2. Heat the vegetable oil in a non-stick skillet over low heat. Add the ground chicken breast and cook, stirring constantly to prevent sticking, for 4 to 5 minutes until the chicken turns white.
3. Add the diced onion, minced garlic, chopped green pepper, chopped tomato, and salt to the skillet. Cook, stirring frequently, for 6 to 8 minutes until the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C).
4. Remove the skillet from the heat and place the cooked chicken mixture into the refrigerator for about 20 minutes until fully cooled. Once cold, mix in the mozzarella cheese until thoroughly combined.
5. In a large mixing bowl, combine the masa harina with the water and knead with your hands for 2 to 3 minutes until a smooth, pliable, stiff dough forms.
6. Divide the dough into 24 equal portions, roll each into a ball, and flatten each ball with your hands into a ½-inch-thick circle.
7. Place a spoonful of the cooled chicken and cheese filling into the center of each dough circle, fold the edges up over the filling to seal it completely, and gently flatten the filled ball again into a ½-inch-thick disc.
8. Heat an iron skillet over high heat until very hot. Cook the pupusas in batches for 3 to 4 minutes per side until golden brown with charred spots on both sides, then serve hot.

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