An easy cheese pupusas recipe using only a few basic ingredients. This step-by-step tutorial is fun for the whole family and results in perfectly crispy flatbread stuffed with molten cheddar cheese.
Fellow cheese enthusiasts, buckle up because we’re about to embark on a gooey, crispy, flavor-packed adventure. These homemade cheese pupusas are golden on the outside, soft on the inside, and loaded with melted cheesy goodness.
My original approach to this recipe was to create a spin on classic pupusas. Authentic pupusas often include white onion, mashed beans, and queso Oaxaca. My version keeps it simple and approachable with just masa dough and melty cheese, making it easy, fun, and oh-so satisfying.
If you’ve never made pupusas before, don’t worry – this recipe is surprisingly simple and way more fun than it looks. Think of it as playing with edible playdough that transforms into the most irresistible snack or side dish.
What are Pupusas?
Pupusas are a traditional dish from El Salvador, beloved street food made from masa harina (corn flour dough) stuffed with cheese, beans, or meat.
They’re similar to gorditas or arepas but uniquely their own. Crispy, chewy, and oh-so-satisfying. From a nutrition standpoint, pupusas are naturally gluten-free, rich in fiber, and offer a nice boost of complex carbs for energy. A good pupusa is impossible to beat!
Add in cheese for protein and healthy fats, and you’ve got yourself a nourishing comfort food that doesn’t skimp on flavor.
Why You’ll Love This Recipe
If you love anything bread-like, crispy, and/or molten cheesy, chances are you’re about to love these cheese pupusas. They’re everything you want in comfort food: a little crunchy, a little chewy, and stuffed with gooey cheese that stretches with every bite.
This recipe also proves that simple ingredients can create major magic. With just masa harina, water, a touch of spice, and your favorite cheese, you get a meal or snack that feels way more impressive than the effort it takes to pull off. Here are a few more reasons why you’ll love this recipe:
- Crispy edges, soft center
- Melty, gooey cheese filling
- Simple ingredients, big flavor
- Customizable & naturally gluten-free
- Fun, hands-on cooking project
Let’s chat about the simple ingredients for pupusas. You can find the full list at any grocery store.
Ingredients for Cheese Pupusas
Masa harina (corn flour): The foundation of pupusas! It’s gluten-free and has a soft, earthy corn flavor. Look for finely ground golden masa harina (Maseca is a popular choice).
Ground cumin: Adds a warm, earthy spice that gives the dough a little extra depth.
Paprika: For a subtle smoky-sweet undertone. Skip if you want to keep it super simple.
Sea salt: Balances and enhances the flavor of the masa dough.
Warm water: Hydrates the dough and helps everything bind together.
Grated cheddar cheese: The star of the show. Mozzarella cheese, Monterey jack, queso fresco, or Oaxaca cheese also work beautifully.
Avocado oil: Keeps the pupusas golden and crisp. Algae oil, grapeseed oil, vegetable oil, or even olive oil will work too.
How to Make Cheese Pupusas
Mix the dry ingredients (masa harina, cumin, paprika, and salt) in a stand mixer or large bowl. Slowly add in the warm water until a thick dough forms.
Form the pupusa dough into a large dough ball. Cover the bowl with a damp kitchen towel, and let it rest for 15 to 20 minutes to fully hydrate the masa.
Divide the dough into 6 to 8 balls.
Using your hands, press each ball into a small bowl shape with thick sides. Scoop in 2 to 3 tablespoons of grated cheese and press it down gently.
Fold the dough over the cheese, pinching to seal, then press into a disc about 4 ½ to 5 inches wide.
Heat oil in a large skillet (I use a cast-iron skillet) over medium heat until shimmering. Cook 2 to 3 pupusas at a time for 2-4 minutes per side, until golden brown and crispy. Repeat for the remaining pupusas.
Serve hot with salsa, beans, sour cream, or curtido (traditional Salvadoran pickled cabbage slaw) for the full pupusa experience!
Recipe Adaptations and Additions
- Change up the cheese – Use mozzarella, jack, Oaxaca, or even crumbled queso fresco for a fun twist.
- Add beans – A spoonful of refried beans, black beans, or mashed red beans makes it extra hearty.
- Make it meaty– Stuff with shredded chicken, beef, or pork for a protein boost.
- Spice it up – Add chopped jalapeños, green chilies, or a sprinkle of cayenne to the filling.
- Veggie boost – Fold in sautéed mushrooms, caramelized onions, roasted zucchini, or bell peppers for a veggie-packed version.
- Herby upgrade – Mix chopped cilantro, parsley, or scallions into the filling for a fresh pop of flavor.
- Double-stuffed – Use a combo of fillings, like beans + cheese, green bell pepper, or mushrooms + onions + jack cheese, for next-level flavor.
What to Serve with Cheese Pupusas
This cheesy flatbread is delicious on its own, but they’re next-level when paired with sauces, dips, and sides. Traditionally, they’re served with curtido (a tangy cabbage slaw) and salsa roja (a mild tomato sauce). But you can mix and match depending on your mood. Here are a few tasty ideas:
Other Latin-Inspired Recipes to Try
- Mexican Vegan Black Bean & Sweet Potato Skillet
- Roasted Vegetable Stacked Enchiladas
- Crock Pot Carnitas Burrito Bowls
- Dairy Free Horchata (Naturally Sweetened)
Enjoy this easy pupusa recipe the next time Salvadoran food is on the menu!
Cheese Pupusas
Ingredients
- 2 cups masa harina corn flour
- 1 tsp ground cumin
- 1/2 tsp paprika optional
- 3/4 tsp sea salt
- 1 1/2 cups warm water
- 2 cups grated cheddar cheese or cheese of choice
- 3 Tbsp avocado oil for cooking
Instructions
- Add the dry ingredients (masa corn flour, ground cumin, paprika, and sea salt) to a stand mixer fitted with a paddle attachment and mix on low speed until combined. Add the hot water and beat until a thick dough forms.
- Use your hands to form the dough into a large ball and place back in the mixer bowl. Cover with a damp towel and allow dough to sit 15 to 20 minutes.
- Divide the dough into 6 to 8 portions (depending upon the size of papusa you’re aiming for). Roll each portion into a ball.
- Press the dough to form a well. It should look like a small bowl with thick sides.
- Fill the well with 2 to 3 tablespoons of grated cheese. Press the cheese down into the well to compress it and make it easier to fold the dough over the top.
- Using both hands, fold the corners of the pupusa dough over the cheese filling. Keep pressing together until you have a ball of dough and the cheese filling is entirely enclosed.
- Press the dough into a disc, about 4 1/2 to 5 inches in diameter. Place the discs onto a plate or cookie sheet, and repeat for remaining dough.
- Heat 2 to 4 tablespoons of avocado oil or high-temperature cooking oil of choice (algae oil works great if you have it because it has a very high smoke point!) in a large cast iron skillet over medium heat.
- Once the skillet is completely hot, carefully place two to three papusas on the hot surface. Cook 2 to 3 minutes, until golden-brown and crispy. Carefully flip, then cook another 2 to 3 minutes until papusas are cooked through and both sides are crispy.
- Serve pupusas with choice of salsa, sauce, and/or bean dip!
Nutrition
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! Make the dough up to a day in advance and keep it covered in the fridge. Bring to room temperature before shaping.
What if my pupusas crack while shaping?
A little cracking is normal – just pinch the dough back together with damp fingers to seal.
Can I make these dairy-free?
Try vegan cheese shreds that melt well. They won’t be as gooey, but still tasty.
Can I bake pupusas instead of frying?
They’ll be less crispy, but yes – you can bake them at 400°F for 15 to 18 minutes, flipping halfway through.
How do I store leftovers?
Keep pupusas in an airtight container in the fridge for up to 3 days. Reheat in a skillet for the best crispiness.
Thank you for a great idea to add to my rotation of easy, delicious accompaniments for the Central America cuisine. Flavor and spice are big around our table.
Question can I use a keto flour to make these?
Hi Sarah! I haven’t tested the recipe using keto flour. My guess is it will work just fine as long as you’ve had success with a similar recipe in the past. My only concern would be whether or not the flour would hold together when handling it. If you’ve made other dough-like recipes, it should work great 😉 Hope this helps!
I love Pupusas… and the Curtido that is served along with the red salsa… this recipe from Mexican Please looks close to what the Salvadorian restaurant here serves.
Ingredients
1/2 head green cabbage
1 carrot
1/2 onion
1/2 jalapeno
1 cup vinegar
1.5 cups water
1 teaspoon Mexican oregano
freshly cracked black pepper
2 teaspoons salt (Kosher or sea salt)
Instructions
Thinly slice the 1/2 head of cabbage, 1/2 onion and 1/2 jalapeno. Grate the carrot.
Combine the remaining ingredients in a bowl: 1 cup vinegar, 1.5 cups water, 1 teaspoon Mexican oregano, freshly cracked black pepper, 2 teaspoons salt (Kosher or sea salt).
Add the liquid mixture to the veggies and combine well. Crush the cabbage a bit so that it will fit into the jars.
Fill two pint-sized Mason jars with the veggies and top with the brine.
Seal well and let pickle overnight in the fridge.
Notes
Kosher or pure sea salt are most commonly used for pickling. The additives in iodized salt will sometimes affect the brine so it isn’t recommended.
Using a half jalapeno still creates some real heat even though it doesn’t sound like much. You can always dial back and use less (or none) if you want a milder version.
If you don’t have Mexican oregano you can simply omit the oregano.
A non-reactive container is best to house the vinegar brine, with glass being the preferred choice.
Hi Julia,
Thank you so much for sharing!
I’m very sorry for the people who might get “offended” because is not the real deal. However, u made it clear this isn’t the traditional dish.
U know, I’m soooo so happy as a Salvadoran that you’re posting this. So glad that u give your approach and your own version of this “cheesy flatbed” xD otherwise known as pupusas xD they look so good and look just like a pupusa de queso (cheese pupusa). How cool u even made the sauce.
U know, even back home people tries making then with different nontraditional ingredients which come up great.
sure this is something I’ll try myself!
Hi David,
I could hug you right now! Thank you so much for the support! This was a big lesson for me in blogging…just when you think you’ve experienced it all, right?! I very much appreciate you taking the time to provide a level-headed perspective, and I hope you have a wonderful weekend! Much love to you, my friend! xoxox
Any chance the water measurements is too high? I’ve worked with mass before and it’s practically soupy…?
Oh man..It should be 1 1/2 cups of water, not 2 1/2. If you’ve already started, you can add 1 more cup of masa harina, in which case you’ll end up with a larger batch of flatbread. You may also need to add a couple tablespoons of water if it’s too dry after adding the third cup. My apologies!! I hope they turn out amazing! xoxo
I ?appreciate your tact in your responses to all of the above! ?
Thank you lady…I really appreciate that! 😀 I wasn’t sure how to navigate the situation. I completely understand that if someone is just happening upon my site and doesn’t know my character that misinformation could be offensive. Everyone who knows me knows I would never intentionally spread incorrect information and have zero bad intentions in sharing my content. Anyway, I hope my changes to the post have dissolved any frustration…it truly is a delicious recipe. Thanks so much for your support…that really helped calm my soul! xoxox
Please refer to the previous comments.
Hi Yuly,
My sincere apologies – I made corrections to the post to indicate that this is not a traditional Salvadoran recipe, but a different version. Thank you for the note! xoxo
Hi Beatrice,
No problem at all..we all make mistakes 😀 My apologies for any confusion my post caused. I added to it to clarify that this is not the traditional version. Hope you stay well! xoxo
Hi Evelyn,
My apologies I didn’t make them as thin as they are traditionally made. I was relying on internet research when discussing the origin, and I found several articles saying pupusas are traditional in Honduras as well as El Salvador. Nevertheless, I have made the change. Let me know if you notice anything else that is incorrect.
These sound amazing. We are doing unleavened bread all week so I’m going to give these a go! I have shredded chicken ready and I’ll probably throw in some refried beans bc my kiddos love them. Thanks for the idea!!
Ooh, I love that idea, Lauri! Let me know how they turn out! xoxo
My store only carries the instant kind of masa harina, will that still work in this recipe?
Hi Cindy!
Yes! That’s exactly what you want! Hope you love them!
What a fun recipe. Do you think this is easy enough for pre-tens to make?
I think so! They probably just need to be shown once and then it will be easy peasy for them. xo