Pan-Fried Pupusas with Refried Beans and Quesillo Cheese

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

Traditional Salvadoran corn tortillas stuffed with melted quesillo cheese and refried beans, pan-fried to a golden finish. This Latin American-inspired street-food recipe, ready in about 35 minutes, pairs masa harina, warm water, refried beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups masa harina
• 1 1/4 cups warm water
• 1 cup refried beans
• 1 cup quesillo cheese, shredded
• 3 tbsp vegetable oil
• 1/2 tsp salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 cups masa harina with 1/2 tsp salt. Gradually add 1 1/4 cups warm water while mixing with your hands until a soft, pliable dough forms; let it rest for 10 minutes.
2. Step 2: Divide the dough into 6 equal balls about 3 inches in diameter. Flatten one ball into a 1/4 inch thick disk. Spoon 2 tbsp refried beans and 2 tbsp shredded quesillo cheese into the center.
3. Step 3: Carefully fold the edges over the filling and press gently to seal, then flatten again into a 1/2 inch thick disc, ensuring the filling is enclosed.
4. Step 4: Heat 3 tbsp vegetable oil in a skillet over medium heat. Fry each pupusa for 3-4 minutes on each side, until golden brown and slightly crispy, with the cheese melted inside.
5. Step 5: Drain on paper towels and serve warm, ideally with curtido and salsa roja.