Pupusas Revueltas with Chicken
Ground chicken and low fat cheese help reduce fat and calories.
|1 pound ||ground chicken breast
|1 tablespoon || vegetable oil
|1/2 pound || low fat mozzarella cheese, grated
|1/2 || small onion, finely diced
|1 clove ||garlic, minced
|1 medium || green pepper, seeded and minced
|1 small ||tomato, finely chopped
|1/2 teaspoon ||salt
|5 cups ||instant corn flour (masa harina)
|6 cups ||water
In a nonstick skillet over low heat, saute´‚ 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 in
a large mixing bowl and stir in enough water to make a stiff
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
1/2-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 1/2-inch thick.
In a very hot, iron skillet, cook the pupusas on each
side until golden brown.
Serve hot with Curtido salvadoreño
Yield: 12 servings--Serving size: 2 pupusas
Each serving provides:
Total fat: 6 g
Saturated fat: 3 g
Cholesterol: 31 mg
Sodium: 211 mg
Calcium: 149 mg
Iron: 2 mg