If you ever find yourself in our kitchen on a Sunday morning, there’s a good chance someone’s flipping pupusas on the griddle. My grandma—born in Michoacán but raised near the Salvadoran border—made them with whatever cheese we had, never letting a crumb go to waste. That was her way. She’d say, “Lo que se hace con amor, se siente más rico,” and I believe it. That’s exactly why cheese pupusas feel like more than just a snack—they’re a warm bite of memory.
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Cheese Pupusas Recipe: Easy Homemade Comfort Food
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 8 servings
- Category: Appetizer, Side Dish
- Method: Griddle
- Cuisine: Salvadoran, Mexican
- Diet: Vegetarian
Description
With only 5 ingredients and about 30 minutes, this cheese pupusas recipe delivers golden, crispy Salvadoran masa cakes filled with melty mozzarella and queso fresco.
Ingredients
3 cups masa harina corn flour
2 cups water
1 teaspoon fine sea salt
1 ½ cups shredded mozzarella cheese
1/2 cup queso fresco crumbled
Instructions
1. Combine masa harina, water, and salt in a large bowl. Stir together.
2. Knead the dough until soft, smooth, and moist. Add water as needed.
3. Cover and let rest 15 minutes.
4. In a small bowl, mix mozzarella and queso fresco.
5. Divide dough into 8 pieces. Flatten each into a disc.
6. Place cheese in the center, fold over, and roll into a ball.
7. Flatten again into a disc about 1/4-inch thick.
8. Heat griddle to medium. Spray lightly.
9. Cook each pupusa 5–6 minutes per side until golden.
10. Serve hot with salsa, curtido, or refried beans.
Notes
This recipe is easy to double.
Store cooked pupusas in the fridge or freeze for up to 3 months.
Use a cast iron skillet for best results.
Try other fillings like beans or jalapeños for variation.
My first real cheese pupusa wasn’t in a restaurant. It was at our church’s cultural fair. I still remember the crispy outside and molten center, oozing just enough to be messy. That flavor stayed with me. Later, Grandma and I tried making our own version at home. She didn’t have a written recipe, just hands that knew exactly how the masa should feel. Now, I’ve turned those childhood lessons into a 5-ingredient cheese pupusas recipe that anyone can make in under 30 minutes.
Ingredients — What You Need to Make Cheese Pupusas at Home
Basic Ingredients, Bold Flavor
One of the best things about making cheese pupusas is how accessible the ingredients are. No hard-to-find spices, no specialty tools—just masa harina, water, salt, and cheese. And if you’ve ever made dishes like entomatadas, you know that Latin cuisine often does the most with the simplest pantry staples.
Here’s everything you need to make these cheese-filled masa pockets from scratch.
Cheese Pupusas Ingredients
- 3 cups masa harina (corn flour)
- 2 cups water
- 1 teaspoon fine sea salt
- 1½ cups shredded mozzarella cheese
- ½ cup queso fresco, crumbled
That’s it—just five ingredients for an authentic, golden, and melty pupusa.
Tips for Choosing the Right Ingredients
Using the right type of masa harina is key. Look for one labeled “instant corn masa flour,” such as Maseca or Bob’s Red Mill. Regular cornmeal won’t work the same—it won’t form a pliable dough. Your goal is a dough that’s soft but doesn’t crack when pressed.
As for the cheese, mozzarella gives you that stretchy melt, while queso fresco adds salty creaminess. If you’re feeling adventurous, swap in Oaxaca cheese or Monterey Jack for a twist. Just avoid cheeses that are too oily or wet, as they can leak through the dough.
You’ll also want to have nonstick spray or oil for cooking and a griddle or cast iron pan ready to go.
How to Make Cheese Pupusas — Step-by-Step Instructions
Mastering the Cheese Pupusa Method
Making cheese pupusas may sound intimidating at first, but the process is wonderfully hands-on and forgiving. Once you try it, you’ll see it’s not much different than shaping dumplings or pressing air fryer empanadas—just with a Latin twist. Let’s walk through it.
Step-by-Step Cheese Pupusa Recipe
Step 1: In a large bowl, combine the masa harina, water, and salt. Stir until it begins to come together into a dough.
Step 2: Use your hands to knead the dough for 2–3 minutes, until it’s soft, smooth, and slightly moist. Add up to ¼ cup more water if the dough feels dry. It’s ready when it holds together without cracking when pinched.
Step 3: Cover the dough and let it rest for 15 minutes to fully hydrate.
Step 4: In a separate bowl, mix the shredded mozzarella and queso fresco until well combined.
Step 5: Divide the dough into 8 equal portions. Pat each one into a flat disc about 4 inches wide.
Step 6: Place about 2 tablespoons of cheese mixture into the center of each disc. Carefully fold the edges over the filling, pinch closed, and roll gently into a ball.
Step 7: Flatten each ball into a round disc, about ¼ inch thick. Don’t worry if some cheese peeks through.
Step 8: Heat a griddle or cast iron skillet over medium heat and lightly spray with cooking spray.
Step 9: Cook each pupusa for 5–6 minutes per side, until golden and lightly charred in spots.
Step 10: Transfer to a wire rack and serve hot, preferably with curtido and refried beans for dipping.
Pro Tips for Success
- If the dough sticks, wet your hands slightly while shaping.
- Keep unused dough balls covered with a towel or plastic wrap to prevent drying.
- For crispy edges, don’t flip the pupusas too early—wait until they easily release from the pan.
And if you want to turn this into a full meal, try pairing them with milanesa steak or a fresh salsa.
Serving Ideas, Variations & Storage
Serving Suggestions for Cheese Pupusas
Cheese pupusas are best enjoyed fresh off the skillet—warm, golden, and oozing cheese with every bite. Traditionally, they’re served with curtido, a Salvadoran cabbage slaw, and a mild tomato salsa. But they’re just as delicious alongside beans, grilled veggies, or even as a side to your favorite mains like milanesa steak.
We love dipping ours in refried beans, but you could also serve them with sour cream or guacamole for a fun appetizer platter. Hosting brunch? Add a few cheese pupusas alongside a Mexican breakfast casserole and fresh fruit for a Latin-inspired spread.
Flavor Variations You Can Try
While this recipe sticks to the cheesy classic, pupusas are super versatile. Try these ideas:
- Beans & Cheese: Add a spoonful of refried black beans with the cheese for a heartier filling.
- Spicy Kick: Mix in chopped pickled jalapeños or a sprinkle of chili flakes.
- Vegan Option: Use vegan mozzarella and skip queso fresco—or try mashed seasoned potatoes as a filler.
How to Store and Reheat Pupusas
If you’re making a big batch, here’s how to keep them fresh:
- Refrigerate: Let cooked pupusas cool completely, then store in an airtight container in the fridge for up to 4 days.
- Freeze: Wrap each pupusa individually in parchment paper and freeze in a zip-top bag. They’ll last for 2–3 months.
- Reheat: From fridge, warm in a skillet over medium heat for 2–3 minutes per side. From frozen, no need to thaw—just heat gently in a covered skillet or pop into an air fryer at 350°F for 8–10 minutes.
These make a great lunchbox treat or quick dinner option when you want something comforting with minimal effort. Like our entomatadas, they reheat beautifully.
FAQs About Cheese Pupusas
What is a cheese pupusa?
A cheese pupusa is a thick, handmade corn tortilla from El Salvador that’s filled with cheese—usually a mix of mozzarella and a crumbly cheese like queso fresco—then cooked on a griddle until crispy on the outside and melty inside.
What are pupusas?
Pupusas are traditional Salvadoran griddle cakes made from masa harina (corn flour), typically filled with cheese, beans, or meat. They’re a staple street food in El Salvador and often served with curtido (cabbage slaw) and salsa roja.
Are cheese pupusas healthy?
Cheese pupusas can be a satisfying, wholesome meal when eaten in moderation. They’re made from whole corn flour and fresh cheese, but can be higher in sodium and fat due to the cheese. For a lighter option, reduce the cheese or add vegetables to the filling.
What do pupusas taste like?
Pupusas have a mild, slightly nutty corn flavor from the masa, complemented by the rich, creamy melt of the cheese inside. When griddled, they develop a crispy exterior and gooey interior—comfort food at its finest.
Conclusion
Cheese pupusas are a reminder that comfort food doesn’t have to be complicated. With just a few ingredients and your hands, you can make something deeply satisfying and rooted in tradition. Whether you’re recreating a childhood favorite or trying something new, these homemade pupusas offer a delicious way to bring your family together.