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Pupusas with Pickled Cabbage
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Pupusas with Pickled Cabbage

45 Min(s)
30 Min(s) Prep
15 Min(s) Cook
Healthy Living
Enjoy a traditional Salvadoran dish of Pupusas with Pickled Cabbage! Try these cheese-stuffed pupusas for a weeknight dish!
What You Need
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8 servings
Original recipe yields 8 servings
2 cups masa harina
5-1/4 cups water, divided
1/2 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
3 cups coleslaw blend (cabbage slaw mix)
1 large onion, thinly sliced (about 3 cups)
1/3 cup KRAFT Zesty Italian Dressing
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Let's Make It
1
Mix masa harina and 1-1/4 cups water. If dough seems dry, add additional water, 1 Tbsp. at a time, for proper consistency. Let rest 5 min. Divide into 16 equal balls.
2
Flatten each dough ball on lightly floured surface or with tortilla press into 5-inch round. Cover to keep from drying out. Place 1 Tbsp. cheese between 2 tortillas; pinch edges together to seal.
3
Add coleslaw blend and onions to 4 cups boiling water; cook 5 min. Drain; place in bowl. Add dressing; toss to coat.
4
Heat skillet on medium-high heat. Cook pupusas, in batches, 2 min. on each side or until cheese is melted and tortillas are lightly browned. Served topped with pickled cabbage.
Kitchen Tips
Tip 1
Substitute
Substitute 2-1/2 cups shredded cabbage and 1/2 cup grated carrots for the coleslaw mix.
Tip 2
Substitute
Prepare using a red onion for a more colorful topping.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value*
Total Fat 4.5g
6%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 150mg
7%
Total Carbohydrates 28g
10%
Dietary Fibers 3g
11%
Sugars 3g
6%
Protein 5g
10%
Vitamin A
15%
Vitamin C
6%
Calcium
8%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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