Stuffed Pupusas with Quesillo and Curtido Slaw

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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 recipe (vegetarian), ready in about 50 minutes, pairs masa harina, warm water, 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.

Ingredients

• 2 cups masa harina
• 1 1/2 cups warm water
• 8 oz, shredded quesillo cheese
• 3 cups, thinly sliced green cabbage
• 1 medium, grated carrot
• 1/2 small, thinly sliced white onion
• 1 tsp dried oregano
• 1/2 cup white vinegar
• 1/2 cup water (for curtido)
• 1 tsp salt
• 2 tbsp vegetable oil

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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.