MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pupusas Revueltas (Salvadoran Style Stuffed Masa Cakes)
Categories: Salvadorian
Yield: 1 Batch

1 lb Ground chicken breast
1 tb Vegetable oil
1/2 sm Onion; finely diced
1 cl Garlic; minced
1 md Green pepper;
- seeded & minced
1 sm Tomato; finely chopped
1/2 ts Salt
5 c Instant corn flour
- (masa harina)
6 c Water
1/2 lb Low-fat mozzarella cheese;
- grated

In a nonstick skillet over low heat, saute chicken in oil until
chicken turns white. Constantly stir the chicken to make sure it is
evenly cooked.

Add onion, garlic, green pepper, tomato, and salt, and mix well. Cook
until chicken mixture is cooked through (internal temperature,
165?F). Remove the skillet from the stove. Put the mixture in a bowl
and cool in the refrigerator.

While the chicken mixture is cooling, place the corn flour in a large
mixing bowl and gradually 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. Press a hole in each ball with your thumb.

Put about 1 tb chicken mixture into the hole in each ball. Fold the
dough over to completely enclose it. Press the ball out with your
palms to form a disk.

In a very hot iron skillet, cook the pupusas on each side until golden
brown.

Serve hot with Encurtido Salvadoreno.

Recipe FROM: Delicious Heart Healthy Latino Recipes Cookbook, 2008

Recipe FROM: <https://web.archive.org/web/20230328022318/
https://www.nhlbi.nih.gov/sites/default/files/publications/
08-4049.pdf>

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