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Pupusas Revueltas
Source: Food Stamp Nutrition Connection

Pan-fried cornmeal balls filled with a mixture of chicken and vegetables.

Prep Time: 20 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 252.7
Total Carbs 37.5 g
Dietary Fiber 4.9 g
Sugars 0.7 g
Total Fat 6.9 g
Saturated Fat 1.8 g
Unsaturated Fat 1.6 g
Potassium 185.6 mg
Protein 11.9 g
Sodium 159.5 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1/2 Meat , 2 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  Chicken, ground, raw
1 tbsp  vegetable oil
0 1/2 lb  part skim shredded mozzarella
0 1/2 each  small onions
1 each  medium garlic cloves
1 each  chopped green bell peppers
1 each  small tomato
0 1/2 tsp  salt
5 cup  masa harina flour
6 cup  cold water
  1. In a nonstick skillet over low heat, sauté chicken in oil until chicken turns white. Constantly stir the chicken to keep it from sticking.
  2. Add onion, garlic, green pepper, and tomato. Cook until vegetables are cooked through. Remove skillet from stove and let mixture cool in the refrigerator.
  3. While the chicken mixture is cooling, place the flour in a large mixing bowl and stir in enough water to make a stiff tortilla-like dough.
  4. When the chicken mixture has cooled, mix in the cheese.
  5. 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.
  6. 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.
  7. In a very hot, iron skillet, cook the pupusas on each side until golden brown.

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