Hey foodies! If you're anything like me, you're always on the hunt for delicious, comforting meals that transport you to another part of the world. And let me tell you, making chicken pupusas at home has been an absolute game-changer! These thick, handmade tortillas, commonly stuffed with a savory filling, are a staple in Salvadoran cuisine, and once you try them, you'll understand why. My go-to recipe is for chicken and cheese pupusas – the ultimate combo! They're warm, cheesy, and bursting with flavor. Forget about ordering takeout; you're about to become a pupusa master right in your own kitchen. While many pupusas revueltas feature chicharrón (pork cracklings), beans, and cheese, focusing on chicken pupusas, especially with cheese, gives you that incredible savory-creamy balance that's just irresistible. Here’s how I whip up my favorite chicken and cheese pupusas: What You'll Need: For the Masa (Dough): 2 cups masa harina (special corn flour for tortillas) 1 ½ to 2 cups warm water ½ teaspoon salt 1 tablespoon vegetable oil (or lard for extra flavor) For the Chicken and Cheese Filling: 1 ½ cups cooked, shredded chicken (I usually boil a couple of chicken breasts and then shred them) 1 cup shredded mozzarella cheese (or a blend of mozzarella and Monterey Jack for better melt!) ¼ cup finely chopped onion 2 cloves garlic, minced 1 tablespoon olive oil Salt and pepper to taste Let's Get Cooking! Prepare the Chicken Filling: In a skillet, heat the olive oil over medium heat. Sauté the chopped onion until translucent, then add the minced garlic and cook for another minute until fragrant. Stir in the shredded chicken, salt, and pepper. Cook for a few minutes to let the flavors meld. Remove from heat and let it cool slightly. Once cooled, mix in the shredded cheese. This chicken cheese pupusa filling is going to be amazing! Make the Masa Dough: In a large bowl, combine the masa harina and salt. Gradually add the warm water and oil, mixing with your hands until a soft, pliable dough forms. It should be moist but not sticky. If it’s too dry, add a little more water; if too wet, add a bit more masa harina. Knead for about 5 minutes until smooth. Cover the bowl with a damp cloth and let it rest for 10-15 minutes. Form the Pupusas: Lightly oil your hands. Take a golf ball-sized piece of masa dough and roll it into a ball. Flatten it slightly into a thick disc. Make a small well in the center of the disc with your thumb. Spoon about 1-2 tablespoons of the chicken and cheese filling into the well. Carefully fold the edges of the masa over the filling, sealing it completely. Gently pat and flatten the ball into a disc again, about ½ inch thick. Don't worry if it's not perfectly round; practice makes perfect! Cook Your Pupusas: Heat a comal or a heavy-bottomed skillet over medium heat. Once hot, place the pupusas on the dry surface. Cook for about 5-7 minutes per side, or until golden brown and slightly puffy, with a few charred spots. The cheese inside should be melted and gooey. Serve and Enjoy! Traditionally, pupusas (or as some might call them, chicken papusas) are served hot with curtido (a tangy cabbage slaw) and salsa roja (a simple tomato sauce). The freshness of the curtido perfectly complements the rich, savory pupusas. This truly brings the full experience of El Salvador pupusas to your table. It’s such a rewarding experience to make these from scratch. Whether you call them pollo pupusas or pupusas con pollo, they are a fantastic meal for any day. I hope you give this chicken pupusas recipe a try and share your own pupusas pictures with me! Happy cooking!