Stuffed Pupusas with Quesillo and Curtido Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Traditional Salvadoran thick corn tortillas stuffed with melted quesillo cheese, served alongside a tangy, fermented cabbage slaw called curtido. This latin american-inspired street food (vegetarian) ready in about 50 minutes pairs masa harina, warm water, shredded quesillo cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 30 min Cook: 20 min Serves 4 Latin American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 2 cups masa harina with 1 1/2 cups warm water; mix with your hands until a soft, pliable dough forms, about 3 minutes. Cover with a damp cloth and rest for 20 minutes.
  2. Step 2: Meanwhile, prepare curtido by mixing 3 cups thinly sliced green cabbage, 1 grated carrot, 1/2 thinly sliced white onion, 1 tsp dried oregano, 1/2 cup white vinegar, 1/2 cup water, and 1 tsp salt in a bowl. Refrigerate curtido for at least 2 hours to develop tangy flavor.
  3. Step 3: Divide the dough into 8 equal balls. Flatten each ball into a 4-inch disc using your palms. Place 1 oz shredded quesillo cheese in the center of each disc, then carefully fold the edges over the filling and gently flatten to form a 5-inch thick tortilla stuffed with cheese.
  4. Step 4: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium heat. Cook each pupusa for 4-5 minutes per side until golden brown and the cheese inside is melted, flipping carefully to avoid breaking.
  5. Step 5: Serve the hot pupusas immediately with a generous scoop of curtido slaw on the side for a refreshing, tangy contrast.

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Frequently asked questions

How long does Stuffed Pupusas with Quesillo and Curtido Slaw take to make?

Total time is about 50 minutes (30 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stuffed Pupusas with Quesillo and Curtido Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep masa harina from drying out.

Can I substitute ingredients in Stuffed Pupusas with Quesillo and Curtido Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stuffed Pupusas with Quesillo and Curtido Slaw for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Stuffed Pupusas with Quesillo and Curtido Slaw vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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