Craving something deliciously different for dinner tonight? Look no further! Our roundup of 20 Flavorful Chicken Pupusas Recipes for Every Occasion is here to spice up your meal planning. From quick weeknight fixes to festive gatherings, these stuffed delights promise a taste adventure that’s both easy and exciting. Dive in and discover your next favorite dish!
Classic Cheese and Chicken Pupusas
Unveiling the comfort of Salvadoran cuisine, these Classic Cheese and Chicken Pupusas are a delightful blend of gooey, melted cheese and savory shredded chicken, all encased in a soft, handmade corn tortilla. Perfect for a cozy dinner or a festive gathering, they promise a taste of tradition with every bite.
Ingredients
- 2 cups masa harina
- 1 1/2 cups warm water
- a pinch of salt
- 1 cup shredded cooked chicken
- 1 cup shredded mozzarella cheese
- a splash of vegetable oil
Instructions
- In a large bowl, mix the masa harina with warm water and a pinch of salt until a soft dough forms. Let it rest for 5 minutes to hydrate fully.
- Divide the dough into 8 equal portions, rolling each into a ball. Keep them covered with a damp cloth to prevent drying.
- Flatten a dough ball in your palm, creating a small well in the center. Fill with a tablespoon of shredded chicken and a tablespoon of mozzarella cheese.
- Carefully fold the edges over the filling, sealing tightly, then gently flatten into a disc about 1/2 inch thick. Tip: If the dough cracks, dab a little water to help seal it.
- Heat a splash of vegetable oil in a skillet over medium heat. Cook each pupusa for 3-4 minutes per side, until golden brown and crispy edges appear.
- Serve hot off the skillet. Tip: For an extra crispy exterior, press lightly with a spatula while cooking. Another tip: Keep cooked pupusas warm in a low oven while you finish the batch.
With their crispy exterior giving way to a molten, cheesy center, these pupusas are a textural dream. Serve them with a side of curtido and a drizzle of salsa roja for an authentic Salvadoran experience that’s sure to impress.
Spicy Jalapeño Chicken Pupusas
Yearning for a dish that marries the fiery kick of jalapeños with the comforting embrace of homemade pupusas? These Spicy Jalapeño Chicken Pupusas are a delightful fusion of flavors, offering a perfect balance of heat, savory chicken, and the soft, pillowy texture of masa.
Ingredients
- 2 cups of masa harina
- 1 1/2 cups of warm water
- 1 cup of cooked, shredded chicken
- 2 finely chopped jalapeños (seeds removed for less heat)
- 1/2 cup of shredded Monterey Jack cheese
- A splash of vegetable oil
- A pinch of salt
Instructions
- In a large bowl, mix the masa harina with warm water and a pinch of salt until a smooth dough forms. Let it rest for 5 minutes to hydrate fully.
- While the dough rests, combine the shredded chicken, chopped jalapeños, and Monterey Jack cheese in a separate bowl for the filling.
- Divide the dough into 8 equal portions. Roll each into a ball, then flatten into a disc about 1/4 inch thick.
- Place a spoonful of the chicken mixture in the center of each disc. Carefully fold the edges over the filling, sealing it inside, then gently flatten to about 1/2 inch thick.
- Heat a splash of vegetable oil in a skillet over medium heat. Cook each pupusa for 3-4 minutes per side, until golden brown and crispy.
- Serve hot, with a side of curtido or your favorite salsa for an extra layer of flavor.
Each bite of these pupusas offers a burst of spicy, cheesy goodness, encased in a perfectly crispy yet tender masa shell. For an unforgettable presentation, arrange them on a platter with vibrant garnishes like lime wedges and fresh cilantro.
Garlic Butter Chicken Pupusas
Perfectly blending the rich, savory flavors of garlic butter with the comforting warmth of chicken-stuffed pupusas, this dish is a delightful twist on a traditional favorite, promising to elevate your culinary repertoire with its irresistible aroma and taste.
Ingredients
- 2 cups of masa harina
- 1 1/2 cups of warm water
- 1 cup of cooked, shredded chicken
- 4 tablespoons of unsalted butter, melted
- 3 cloves of garlic, minced
- A splash of olive oil
- A pinch of salt
- A couple of tablespoons of grated mozzarella cheese
Instructions
- In a large bowl, mix the masa harina with warm water and a pinch of salt until a soft dough forms. Let it rest for 5 minutes to hydrate fully.
- While the dough rests, heat a splash of olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Stir in the shredded chicken and half of the melted butter, cooking for another 2 minutes to infuse the flavors.
- Divide the dough into 8 equal portions. Flatten each into a disc, spoon a tablespoon of the chicken mixture and a sprinkle of mozzarella into the center, then fold the edges over to seal, forming a stuffed ball.
- Press each ball gently between your palms to form a thick patty, about 1/2 inch thick.
- Heat a griddle or large pan over medium-high heat. Cook each pupusa for 3-4 minutes per side, or until golden brown and crispy. Brush with the remaining melted butter halfway through cooking for extra flavor.
- Serve hot, with a side of curtido or your favorite salsa for dipping. The pupusas should be crispy on the outside, with a soft, flavorful filling that oozes slightly when cut into.
The garlic butter chicken pupusas boast a crispy exterior that gives way to a moist, savory filling, with the garlic butter adding a luxurious depth of flavor. For an extra touch, drizzle with a bit of lime juice before serving to brighten the dish.
BBQ Pulled Chicken Pupusas
Brimming with smoky sweetness and a tender, juicy texture, BBQ Pulled Chicken Pupusas are a delightful twist on the traditional Salvadoran staple, perfect for those who love a fusion of flavors.
Ingredients
- 2 cups of shredded cooked chicken
- 1 cup of your favorite BBQ sauce
- 2 cups of masa harina
- 1 1/2 cups of warm water
- A pinch of salt
- A splash of vegetable oil
- A couple of cups of shredded cheese (like mozzarella or Monterey Jack)
Instructions
- In a mixing bowl, combine the shredded chicken with the BBQ sauce until the chicken is evenly coated. Set aside.
- In another bowl, mix the masa harina with warm water and a pinch of salt to form a smooth dough. If it’s too sticky, add a bit more masa harina; if too dry, a splash more water.
- Divide the dough into 8 equal balls. Flatten each ball into a disc about 1/4 inch thick.
- Place a spoonful of the BBQ chicken and a sprinkle of cheese in the center of each disc. Fold the edges over the filling and pinch to seal, then gently flatten into a thick pancake shape.
- Heat a splash of vegetable oil in a skillet over medium heat. Cook each pupusa for about 3-4 minutes per side, until golden brown and crispy.
- Serve hot with extra BBQ sauce on the side for dipping.
Yield: These pupusas boast a crispy exterior with a gooey, flavorful center, making them irresistible. Try serving them with a side of coleslaw for a crunchy contrast.
Cheesy Spinach and Chicken Pupusas
Savory and satisfying, these Cheesy Spinach and Chicken Pupusas are a delightful twist on the traditional Salvadoran staple, blending the earthy tones of spinach with the rich, comforting flavors of melted cheese and tender chicken.
Ingredients
- 2 cups of masa harina
- 1 1/2 cups of warm water
- A pinch of salt
- 1 cup of cooked, shredded chicken
- 1 cup of chopped spinach, lightly steamed
- 1 cup of shredded mozzarella cheese
- A splash of vegetable oil for frying
Instructions
- In a large bowl, mix the masa harina with warm water and a pinch of salt until a smooth dough forms. Let it rest for 5 minutes to hydrate fully.
- Divide the dough into 8 equal portions, rolling each into a ball. Keep them covered with a damp cloth to prevent drying.
- Flatten each ball into a disc about 1/4 inch thick. Spoon a tablespoon of shredded chicken, a tablespoon of chopped spinach, and a sprinkle of mozzarella cheese onto the center of each disc.
- Carefully fold the edges of the disc over the filling, sealing tightly to form a stuffed ball. Gently flatten the ball back into a disc, about 1/2 inch thick, ensuring the filling is evenly distributed.
- Heat a splash of vegetable oil in a skillet over medium heat. Cook each pupusa for 3-4 minutes per side, or until golden brown and crispy.
- Serve hot, with a side of curtido and salsa roja for an authentic touch. The pupusas should be crispy on the outside, with a gooey, cheesy center that oozes out with every bite.
Absolutely perfect for a cozy dinner or as a crowd-pleasing appetizer, these pupusas offer a harmonious blend of textures and flavors that are sure to impress. Try serving them with a dollop of sour cream or a sprinkle of fresh cilantro for an extra layer of flavor.
Pineapple Salsa Chicken Pupusas
Whisking together the vibrant flavors of tropical pineapple salsa with the hearty comfort of chicken-stuffed pupusas, this dish is a delightful fusion that promises to transport your taste buds to sun-drenched beaches with every bite.
Ingredients
- 2 cups of masa harina
- 1 1/2 cups of warm water
- a pinch of salt
- 1 cup of shredded cooked chicken
- 1/2 cup of pineapple salsa (store-bought or homemade)
- a splash of vegetable oil
- a couple of lime wedges for serving
Instructions
- In a large bowl, mix the masa harina with warm water and a pinch of salt until a soft dough forms. Let it rest for 5 minutes to hydrate fully.
- Divide the dough into 8 equal portions, rolling each into a ball. Cover with a damp cloth to prevent drying.
- Flatten each ball into a 4-inch circle on a piece of plastic wrap. Spoon 2 tablespoons of shredded chicken and a tablespoon of pineapple salsa onto the center of each circle.
- Carefully fold the edges over the filling, sealing tightly to form a stuffed ball. Gently flatten into a 1/2-inch thick disc.
- Heat a splash of vegetable oil in a skillet over medium heat. Cook each pupusa for 3-4 minutes per side, until golden brown and crispy.
- Serve hot with lime wedges on the side for an extra zing.
Juxtaposing the crispy exterior with the juicy, flavorful filling, these pupusas are a textural dream. For an extra touch, serve alongside a dollop of sour cream or a fresh avocado slice to complement the pineapple’s sweetness.
Black Bean and Chicken Pupusas
Venturing into the heart of Salvadoran cuisine, these Black Bean and Chicken Pupusas offer a delightful fusion of flavors and textures, wrapped in a soft, handmade corn tortilla. Perfect for a cozy dinner or a festive gathering, they’re a testament to the beauty of simple ingredients coming together in harmony.
Ingredients
- 2 cups masa harina
- 1 1/2 cups warm water, plus a splash more if needed
- A pinch of salt
- 1 cup cooked black beans, slightly mashed
- 1 cup shredded cooked chicken
- A couple of tablespoons of vegetable oil
- 1/2 cup grated mozzarella cheese
- 1/4 cup finely chopped onion
- A small handful of chopped cilantro
Instructions
- In a large bowl, mix the masa harina with warm water and salt until a soft dough forms. If it’s too dry, add a splash more water.
- Divide the dough into 8 equal balls. Cover with a damp cloth to prevent drying.
- Flatten a dough ball in your palm, spoon a tablespoon of black beans, a tablespoon of chicken, a sprinkle of onion, cilantro, and cheese in the center.
- Carefully fold the edges over the filling, sealing it inside, then gently flatten into a thick disc.
- Heat a tablespoon of oil in a skillet over medium heat. Cook each pupusa for about 3 minutes per side, until golden and crispy.
- Repeat with the remaining dough and filling, adding more oil to the skillet as needed.
- Tip: Keep the uncooked dough covered to prevent it from drying out while you work.
- Tip: Don’t overfill the pupusas, or they might burst during cooking.
- Tip: Serve them hot off the skillet for the best texture.
Zesty and satisfying, these pupusas boast a crispy exterior with a melt-in-your-mouth filling. Pair them with a tangy curtido slaw for an authentic Salvadoran experience, or enjoy them as they are for a comforting meal any day of the week.
Avocado Lime Chicken Pupusas
Elevate your culinary repertoire with these Avocado Lime Chicken Pupusas, a delightful fusion of creamy avocado, zesty lime, and succulent chicken, all encased in a soft, handmade masa shell. Perfect for a summer soirée or a cozy night in, these pupusas promise a burst of flavor in every bite.
Ingredients
- 2 cups of masa harina
- 1 1/2 cups of warm water
- 1 teaspoon of salt
- 1 cup of shredded cooked chicken
- 1 ripe avocado, mashed
- Juice of 1 lime
- A handful of fresh cilantro, chopped
- A splash of olive oil
- A couple of tablespoons of sour cream for serving
Instructions
- In a large bowl, mix the masa harina, warm water, and salt until a soft dough forms. Let it rest for 5 minutes to hydrate fully.
- While the dough rests, combine the shredded chicken, mashed avocado, lime juice, and chopped cilantro in a separate bowl. Season lightly with salt.
- Divide the dough into 8 equal balls. Flatten each ball into a disc about 1/4 inch thick.
- Place a tablespoon of the chicken-avocado mixture in the center of each disc. Carefully fold the edges over the filling and pinch to seal, then flatten gently into a thick patty.
- Heat a splash of olive oil in a skillet over medium heat. Cook the pupusas for 3-4 minutes on each side, or until golden brown and crispy.
- Serve hot with a dollop of sour cream on top. For an extra kick, add a slice of jalapeño or a drizzle of hot sauce.
Just out of the skillet, these pupusas boast a crispy exterior that gives way to a moist, flavorful filling. The avocado lime chicken shines against the earthy masa, creating a harmonious blend of textures and tastes. Try pairing them with a crisp, citrusy salad for a complete meal that’s as visually appealing as it is delicious.
Chipotle Chicken Pupusas
Savory and satisfying, Chipotle Chicken Pupusas are a delightful fusion of smoky, spicy flavors encased in a soft, handmade masa shell. Perfect for a cozy dinner or a festive gathering, these stuffed treats are sure to impress with their bold taste and comforting texture.
Ingredients
- 2 cups of masa harina
- 1 1/2 cups of warm water
- a pinch of salt
- 1 cup of shredded cooked chicken
- 2 tbsp of chipotle in adobo, finely chopped
- a splash of olive oil
- 1/2 cup of shredded Monterey Jack cheese
- a couple of tbsp of refried beans
Instructions
- In a large bowl, mix the masa harina with warm water and a pinch of salt until a soft dough forms. Let it rest for 5 minutes to hydrate fully.
- While the dough rests, heat a splash of olive oil in a skillet over medium heat. Add the shredded chicken and chipotle in adobo, stirring until the chicken is evenly coated and heated through, about 3 minutes.
- Divide the dough into 8 equal balls. Flatten each ball into a disc about 1/4 inch thick.
- Spread a teaspoon of refried beans onto the center of each disc, then top with a tablespoon of the chipotle chicken and a sprinkle of Monterey Jack cheese.
- Carefully fold the edges of the dough over the filling, sealing it inside, then gently flatten the pupusa to about 1/2 inch thick.
- Heat a griddle or large skillet over medium-high heat. Cook each pupusa for 3-4 minutes per side, until golden brown and crispy spots appear.
- Serve hot with a side of curtido or your favorite salsa for an extra kick.
Zesty and rich, these Chipotle Chicken Pupusas offer a perfect balance of smoky heat and creamy cheese, with the refried beans adding a comforting depth. Try serving them with a dollop of sour cream to cool down the spice, or alongside a crisp, citrusy salad for a refreshing contrast.
Pesto Chicken and Mozzarella Pupusas
Merging the rustic charm of Salvadoran pupusas with the vibrant flavors of Italian pesto, this dish is a delightful fusion that promises to transport your taste buds to a world of culinary bliss. Perfect for a cozy dinner or a festive gathering, these Pesto Chicken and Mozzarella Pupusas are a testament to the beauty of cross-cultural cuisine.
Ingredients
- 2 cups of masa harina
- 1 1/2 cups of warm water
- a pinch of salt
- 1 cup of shredded cooked chicken
- 1/2 cup of homemade or store-bought pesto
- 1 cup of shredded mozzarella cheese
- a splash of olive oil for frying
Instructions
- In a large bowl, mix the masa harina, warm water, and salt until a soft dough forms. Let it rest for 5 minutes to hydrate fully.
- Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball into a disc about 1/4 inch thick.
- Spread a tablespoon of pesto onto the center of each disc, leaving a small border. Top with shredded chicken and a sprinkle of mozzarella.
- Carefully fold the edges of the disc over the filling, sealing it inside, and gently flatten to form a thick patty.
- Heat a splash of olive oil in a skillet over medium heat. Cook each pupusa for 3-4 minutes per side, until golden brown and crispy.
- Tip: Ensure the skillet is properly heated before adding the pupusas to prevent sticking and achieve that perfect golden crust.
- Tip: Don’t overfill the pupusas to avoid leaks while cooking. A little filling goes a long way in delivering flavor.
- Tip: Serve immediately for the best texture, but they can also be kept warm in a low oven if preparing in batches.
Savory with a hint of basil from the pesto, these pupusas boast a crispy exterior that gives way to a gooey, cheesy center. Pair them with a tangy curtido slaw or a dollop of sour cream for an extra layer of flavor.
Buffalo Chicken Pupusas with Blue Cheese
Kickstarting your culinary adventure with a twist on a classic, these Buffalo Chicken Pupusas with Blue Cheese blend the fiery zest of buffalo sauce with the creamy tang of blue cheese, all encased in a soft, handmade masa shell. Perfect for those who crave bold flavors and comforting textures, this dish is a testament to the beauty of fusion cuisine.
Ingredients
- 2 cups of masa harina
- 1 1/2 cups of warm water
- A pinch of salt
- 1 cup of shredded cooked chicken
- 1/4 cup of buffalo sauce
- A couple of tablespoons of crumbled blue cheese
- A splash of vegetable oil for frying
Instructions
- In a large bowl, mix the masa harina with warm water and a pinch of salt until a soft dough forms. Let it rest for 5 minutes to hydrate.
- While the dough rests, toss the shredded chicken with buffalo sauce in a separate bowl until evenly coated.
- Divide the dough into 8 equal portions. Roll each into a ball, then flatten into a disc about 1/4 inch thick.
- Place a tablespoon of the buffalo chicken mixture and a sprinkle of blue cheese in the center of each disc.
- Carefully fold the edges of the dough over the filling, sealing it inside, then gently flatten to form a thick patty.
- Heat a splash of vegetable oil in a skillet over medium heat. Cook each pupusa for about 3 minutes per side, or until golden brown and crispy.
- Tip: Keep the heat medium to ensure the pupusas cook through without burning the exterior.
- Tip: If the dough cracks while sealing, dab a little water on the edges to help it stick together.
- Tip: Serve immediately for the best texture, as the cheese will be delightfully melty.
Finished with a golden crust that gives way to a spicy, cheesy center, these pupusas are a crowd-pleaser. For an extra kick, drizzle with additional buffalo sauce or serve with a side of cool ranch dressing to balance the heat.
Sweet Corn and Chicken Pupusas
These savory pockets of joy, Sweet Corn and Chicken Pupusas, are a delightful fusion of tender chicken and sweet corn encased in a soft, masa dough. Perfect for a cozy dinner or a festive gathering, they promise a burst of flavor in every bite.
Ingredients
- 2 cups of masa harina
- 1 1/2 cups of warm water
- 1 cup of cooked, shredded chicken
- 1 cup of sweet corn kernels
- 1/2 cup of grated mozzarella cheese
- 1/4 cup of finely chopped onion
- A splash of vegetable oil
- A pinch of salt
Instructions
- In a large bowl, mix the masa harina with warm water and a pinch of salt until a soft dough forms. Let it rest for 5 minutes to hydrate fully.
- Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball into a 4-inch circle on your palm.
- In a separate bowl, combine the shredded chicken, sweet corn, grated mozzarella, and chopped onion. Mix well.
- Place a generous tablespoon of the chicken and corn mixture in the center of each masa circle. Carefully fold the edges over the filling and seal tightly, then flatten gently into a thick disc.
- Heat a splash of vegetable oil in a skillet over medium heat. Cook each pupusa for about 3 minutes on each side, or until golden brown and crispy.
- Serve hot with a side of curtido or your favorite salsa for an extra kick.
Velvety and rich, these pupusas boast a perfect contrast between the crispy exterior and the juicy, flavorful filling. For an unforgettable meal, pair them with a chilled horchata or a light, citrusy salad.
Chorizo and Chicken Pupusas
Venturing into the realm of Salvadoran cuisine, this dish combines the smoky depth of chorizo with the tender succulence of chicken, all encased in a soft, handmade masa dough. Perfect for a weekend feast or a festive gathering, these pupusas are a testament to the beauty of simple ingredients transformed into something extraordinary.
Ingredients
- 2 cups masa harina
- 1 1/2 cups warm water, plus a splash more if needed
- 1/2 tsp salt
- 1 cup cooked chicken, shredded
- 1/2 cup chorizo, cooked and crumbled
- 1/4 cup quesillo or mozzarella cheese, grated
- A couple of tbsp of vegetable oil for frying
Instructions
- In a large bowl, mix the masa harina, warm water, and salt until a soft dough forms. If the dough feels dry, add a splash more water.
- Divide the dough into 8 equal balls. Cover with a damp cloth to prevent drying.
- Flatten a dough ball in your palm, then spoon a tablespoon of chicken, a teaspoon of chorizo, and a pinch of cheese into the center.
- Carefully fold the edges over the filling, sealing it inside, then gently flatten into a disc about 1/2 inch thick.
- Heat a non-stick skillet over medium heat and brush lightly with oil. Cook each pupusa for 3-4 minutes per side, until golden brown and slightly crispy.
- Repeat with the remaining dough and filling, keeping the cooked pupusas warm in a low oven.
Creating these pupusas at home fills your kitchen with the enticing aromas of chorizo and melted cheese. The contrast between the crispy exterior and the gooey, flavorful center is nothing short of divine. Serve them with a side of curtido and a drizzle of salsa roja for an authentic Salvadoran experience.
Lemon Herb Chicken Pupusas
Captivating the essence of summer with every bite, these Lemon Herb Chicken Pupusas blend zesty citrus and aromatic herbs into a comforting, hand-held delight. Perfect for a breezy evening or a vibrant brunch, they promise a burst of flavor wrapped in a soft, masa shell.
Ingredients
- 2 cups masa harina
- 1 1/2 cups warm water
- A pinch of salt
- 1 cup shredded cooked chicken
- Zest of 1 lemon
- A couple of tablespoons of chopped fresh cilantro
- 1 minced garlic clove
- A splash of olive oil
- 1/2 teaspoon cumin
Instructions
- In a large bowl, mix masa harina, warm water, and salt until a soft dough forms. Let it rest for 5 minutes to hydrate fully.
- While the dough rests, combine shredded chicken, lemon zest, cilantro, garlic, olive oil, and cumin in a bowl. Mix well to ensure the chicken is evenly coated.
- Divide the dough into 8 equal portions. Roll each into a ball, then flatten into a disc about 1/4 inch thick.
- Place a tablespoon of the chicken mixture in the center of each disc. Carefully fold the edges over the filling, sealing it inside, then gently flatten to about 1/2 inch thick.
- Heat a non-stick skillet over medium heat. Cook each pupusa for 3-4 minutes per side, until golden brown and slightly crispy.
- Serve immediately with a side of curtido or a squeeze of fresh lemon for an extra zing.
Now, these pupusas boast a delightful contrast between the crispy exterior and the juicy, flavorful filling. For an unforgettable presentation, arrange them on a platter with lemon wedges and a sprinkle of cilantro, inviting everyone to dig in.
Mango Habanero Chicken Pupusas
Mango habanero chicken pupusas are a vibrant fusion of sweet and spicy, wrapped in a soft, handmade corn tortilla. This dish brings a burst of tropical flavor to your table, perfect for those who love a little heat with their sweet.
Ingredients
- 2 cups of masa harina
- 1 1/2 cups of warm water
- A pinch of salt
- 1 cup of shredded cooked chicken
- 1/2 cup of mango, finely diced
- 1 habanero pepper, seeded and minced
- A splash of lime juice
- A couple of tablespoons of chopped cilantro
- 1/2 cup of shredded Monterey Jack cheese
- A drizzle of vegetable oil for cooking
Instructions
- In a large bowl, mix the masa harina, warm water, and salt until a soft dough forms. Let it rest for 5 minutes to hydrate fully.
- While the dough rests, combine the shredded chicken, diced mango, minced habanero, lime juice, and cilantro in a bowl. Mix well to distribute the flavors evenly.
- Divide the dough into 8 equal portions. Roll each into a ball, then flatten into a disc about 1/4 inch thick.
- Place a tablespoon of the chicken mixture and a sprinkle of Monterey Jack cheese in the center of each disc. Fold the edges over to enclose the filling, then gently flatten into a thick patty.
- Heat a drizzle of vegetable oil in a skillet over medium heat. Cook each pupusa for 3-4 minutes per side, until golden brown and crispy.
- Tip: Keep the heat medium to ensure the pupusas cook through without burning the outside.
- Tip: If the dough cracks while shaping, wet your fingers with water to smooth it out.
- Tip: Let the pupusas rest for a minute after cooking to allow the cheese to set slightly.
Enjoy these mango habanero chicken pupusas hot off the skillet, where the creamy cheese meets the fiery habanero and sweet mango in every bite. Serve with a side of curtido for a traditional touch or a dollop of sour cream to cool the heat.
Bacon Ranch Chicken Pupusas
Kickstarting your culinary adventure with a dish that marries the smoky allure of bacon with the creamy zest of ranch, these Bacon Ranch Chicken Pupusas are a testament to comfort food with a gourmet twist. Perfect for a cozy dinner or a lively gathering, they promise a delightful fusion of flavors wrapped in a soft, handmade masa shell.
Ingredients
- 2 cups of masa harina
- 1 1/2 cups of warm water
- A pinch of salt
- 1 cup of cooked, shredded chicken
- 1/2 cup of crumbled bacon
- 1/4 cup of ranch dressing
- A handful of shredded Monterey Jack cheese
- A splash of vegetable oil for frying
Instructions
- In a large bowl, mix the masa harina with warm water and a pinch of salt until a soft dough forms. Let it rest for 5 minutes to hydrate fully.
- Divide the dough into 8 equal portions, rolling each into a ball. Flatten each ball into a disc about 1/4 inch thick.
- In a separate bowl, combine the shredded chicken, crumbled bacon, and ranch dressing. Spoon a generous tablespoon of the mixture onto the center of each masa disc.
- Sprinkle a bit of Monterey Jack cheese over the filling, then fold the edges of the masa over the filling, sealing it tightly to form a stuffed ball. Flatten gently back into a disc, about 1/2 inch thick.
- Heat a splash of vegetable oil in a skillet over medium heat. Cook each pupusa for 3-4 minutes per side, or until golden brown and crispy.
- Serve hot, with extra ranch dressing on the side for dipping. Tip: For an extra crispy exterior, press the edges slightly thinner than the center when forming the discs.
Pupusas emerge from the skillet with a golden, crispy exterior that gives way to a molten center of smoky bacon, tender chicken, and creamy ranch. For a festive twist, serve them with a side of pickled jalapeños or a fresh cabbage slaw to cut through the richness.
Teriyaki Chicken Pupusas
Glistening under the kitchen lights, these Teriyaki Chicken Pupusas marry the comforting warmth of Salvadoran tradition with the bold, sweet-savory notes of Japanese teriyaki, creating a fusion that’s as delightful to the palate as it is to the eye.
Ingredients
- 2 cups masa harina
- 1 1/2 cups warm water
- A pinch of salt
- 1 cup shredded cooked chicken
- 1/4 cup teriyaki sauce
- A splash of vegetable oil
- A couple of green onions, finely chopped
- 1/2 cup shredded Monterey Jack cheese
Instructions
- In a large bowl, mix masa harina, warm water, and salt until a soft dough forms. Let it rest for 5 minutes to hydrate fully.
- While the dough rests, toss the shredded chicken with teriyaki sauce in a separate bowl, ensuring each piece is well-coated.
- Divide the dough into 8 equal portions. Roll each into a ball, then flatten into a disc about 1/4 inch thick.
- Place a tablespoon of the teriyaki chicken mixture in the center of each disc, sprinkle with green onions and a bit of cheese.
- Carefully fold the edges of the dough over the filling, sealing tightly to form a stuffed ball. Flatten gently back into a disc, about 1/2 inch thick.
- Heat a splash of vegetable oil in a skillet over medium heat. Cook each pupusa for 3-4 minutes per side, or until golden brown and crispy.
- Serve hot, with extra teriyaki sauce on the side for dipping.
With each bite, the crispy exterior gives way to a juicy, flavorful filling, the teriyaki’s sweetness perfectly balanced by the savory cheese and fresh green onions. Try serving these pupusas with a side of pickled vegetables for an added crunch and tang.
Cilantro Lime Chicken Pupusas
Transform your dinner routine with these Cilantro Lime Chicken Pupusas, a delightful fusion of zesty flavors and comforting textures that promise to elevate any meal. The vibrant cilantro and tangy lime meld beautifully with the savory chicken, all encased in a soft, masa-based dough that’s irresistibly tender.
Ingredients
- 2 cups masa harina
- 1 1/2 cups warm water
- a pinch of salt
- 1 cup cooked chicken, shredded
- a handful of fresh cilantro, chopped
- the zest and juice of 1 lime
- a splash of olive oil
- a couple of garlic cloves, minced
- 1/2 teaspoon cumin
Instructions
- In a large bowl, mix the masa harina, warm water, and salt until a soft dough forms. Let it rest for 5 minutes to hydrate fully.
- While the dough rests, heat a splash of olive oil in a pan over medium heat. Add the minced garlic and cumin, sautéing until fragrant, about 30 seconds.
- Add the shredded chicken, lime zest, and juice to the pan, stirring to combine. Cook for 2 minutes, then remove from heat and fold in the chopped cilantro.
- Divide the dough into 8 equal portions. Flatten each into a disc, place a spoonful of the chicken mixture in the center, then fold the edges over to encase the filling.
- Heat a griddle or large pan over medium-high heat. Cook each pupusa for 3-4 minutes per side, until golden brown and slightly crispy.
- Serve hot, with a side of curtido or a dollop of sour cream for an extra layer of flavor.
The pupusas boast a perfect contrast between the crispy exterior and the juicy, flavorful filling, making each bite a delightful experience. For a festive twist, pair them with a mango salsa to complement the lime’s acidity.
Smoky Chipotle Chicken Pupusas
These smoky chipotle chicken pupusas are a delightful twist on the traditional Salvadoran staple, offering a perfect blend of spicy, smoky flavors encased in a soft, masa-based dough. The addition of chipotle peppers brings a depth of flavor that’s both bold and nuanced, making each bite a memorable experience.
Ingredients
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 teaspoon salt
- 1 cup shredded cooked chicken
- 2 tablespoons chipotle peppers in adobo, finely chopped
- 1/2 cup shredded Monterey Jack cheese
- A splash of vegetable oil for cooking
Instructions
- In a large bowl, mix the masa harina, warm water, and salt until a soft dough forms. Let it rest for 5 minutes to hydrate fully.
- While the dough rests, combine the shredded chicken with the chopped chipotle peppers in a separate bowl, ensuring the chicken is evenly coated.
- Divide the dough into 8 equal portions. Roll each into a ball, then flatten into a disc about 1/4 inch thick.
- Place a tablespoon of the chicken mixture and a sprinkle of Monterey Jack cheese in the center of each disc. Carefully fold the edges over the filling, sealing it inside, then gently flatten to about 1/2 inch thick.
- Heat a splash of vegetable oil in a skillet over medium heat. Cook each pupusa for 3-4 minutes per side, or until golden brown and crispy.
- Serve hot, accompanied by a tangy curtido slaw for a refreshing contrast to the smoky flavors.
The pupusas boast a crispy exterior that gives way to a tender, flavorful filling, with the smokiness of the chipotle perfectly complementing the mild cheese. For an extra kick, drizzle with a bit of the adobo sauce from the chipotle peppers before serving.
Crispy Fried Chicken Pupusas
Savory and satisfying, these Crispy Fried Chicken Pupusas are a delightful twist on the traditional Salvadoran staple, combining the comforting crunch of fried chicken with the soft, masa-based embrace of a pupusa.
Ingredients
- 2 cups of masa harina
- 1 1/2 cups of warm water
- A pinch of salt
- 1 cup of shredded cooked chicken
- A splash of vegetable oil for frying
- A couple of tablespoons of your favorite salsa for serving
Instructions
- In a large bowl, mix the masa harina with warm water and a pinch of salt until a soft dough forms. Let it rest for 5 minutes to hydrate fully.
- Divide the dough into 8 equal portions. Flatten each portion into a disc about 1/4 inch thick.
- Place a tablespoon of shredded chicken in the center of each disc. Fold the edges over the filling, sealing tightly to form a ball. Flatten gently back into a disc, ensuring the filling is evenly distributed.
- Heat a splash of vegetable oil in a skillet over medium heat (350°F). Cook each pupusa for 3-4 minutes per side, until golden and crispy.
- Serve hot with a couple of tablespoons of your favorite salsa on the side.
Offering a perfect contrast between the crispy exterior and the juicy, flavorful chicken inside, these pupusas are best enjoyed fresh off the skillet. For an extra kick, drizzle with a spicy crema or serve alongside a tangy cabbage slaw.
Summary
How delightful it is to explore these 20 flavorful chicken pupusas recipes, each offering a unique twist for any occasion! We hope this roundup inspires your next kitchen adventure. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking, and may your meals be as joyful as they are delicious!
