Recipe Source: Delicious Heart Healthy Latino Recipes
Prep time |
Cook time |
Yields |
Serving Size |
10 minutes |
45 minutes |
12 servings |
2 pupusas |
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1 lb ground chicken breast
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1 Tbsp vegetable oil
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½ small onion, finely diced
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1 clove garlic, minced
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1 medium green pepper, seeded and minced
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1 small tomato, finely chopped
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½ tsp salt
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5 C instant corn flour (masa harina)
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6 C water
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½ lb low-fat mozzarella cheese, grated
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Directions
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Heat oil in a large nonstick pan. Add chicken, and sauté until chicken turns white. Constantly stir the chicken to make sure it is evenly cooked.
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Add onion, garlic, green pepper, tomato, and salt, and mix well. Cook over medium heat until the mixture is cooked through (to a minimum internal temperature of 165 °F). Remove the pan from the stove. Put the mixture in a bowl and cool in the refrigerator.
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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.
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When the chicken mixture has cooled, mix in the cheese.
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Divide the dough into 24 portions. With your hands, roll the dough into balls. Press a hole in each ball with your thumb.
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Put about a tablespoon of the chicken mixture into the hole formed in each ball. Fold the dough over to completely enclose it. Press the ball out with your palms to form a disk.
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In a very hot iron skillet, cook the pupusas on each side until golden brown.
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