Pan-Fried Pupusas with Refried Red Beans and Quesillo

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Savory Salvadoran pupusas filled with spiced refried red beans and melted quesillo cheese, pan-fried to a golden crust. This Latin American-inspired street-food recipe, ready in about 40 minutes, pairs masa harina, warm water, refried red beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.

Prep: 20 min Cook: 20 min Serves 4 Latin American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing 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, about 3 minutes.
  2. Step 2: Divide the dough into 8 equal balls, about 3 oz each. Flatten each ball into a 4-inch disc using your palms.
  3. Step 3: Spoon 2 tbsp refried red beans and 2 tbsp shredded quesillo cheese into the center of each disc. Fold the edges over the filling and gently flatten again into a 5-inch thick disc, sealing the filling inside.
  4. Step 4: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium heat until shimmering, about 2 minutes.
  5. Step 5: Fry each pupusa for 4-5 minutes on each side, pressing gently with a spatula, until golden brown and crisp on the outside and the cheese inside is melted.
  6. Step 6: Transfer to paper towels to drain excess oil and serve warm with curtido or salsa roja if desired.

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