Pupusas de Queso

The first time I smelled pupusas de queso cooking — that toasty corn dough-fragrance pulling me toward the stovetop — I actually paused mid-step, leaned in, and closed my eyes. There’s something about the warm, griddled masa filled with melting cheese that feels like someone wrapping a blanket around your shoulders. It’s hearty, slightly crisp outside, soft and steamy inside, and the cheese… oh, the cheese stretches just the way you hope it will. I didn’t grow up with these, but now they live solidly in my comfort food catalog, and I make them more often than I probably need to admit.

Why You’ll Crave It

• That incredible contrast — crisp-edged masa and warm oozing cheese nestled inside
• Totally customizable — the base is simple, but you can try all sorts of fillings
• Lovely with a cold drink, joyful with curtido and salsa, delicious straight from the pan
• Hands-on, forgiving dough that invites you to get tactile with your food
• Makes a genuinely satisfying meal, even with just a few ingredients you love

The first time I made this, I was full-on nervous my fingers would betray me — but they didn’t, and by the third pupusa, I knew I’d found a new old friend.

What You’ll Need

• Corn masa flour: 2 cups — this is the fine-ground kind made for tortillas, not cornmeal
• Warm water: 1 1/4 cups — just slightly warmer than room temp works best
• Salt: Just 1/2 teaspoon — but it wakes up the whole dough
• Cheese (high-moisture): 1 cup, shredded — mozzarella or quesillo melt beautifully
• Cooked and seasoned beans: 1 cup — smooth refried texture is ideal here
• Pork chicharrón: 1 cup, finely chopped — optional but amazing if you have it

Easy How-To

Get your dough started

In a large bowl, mix your masa harina and salt. Slowly pour in the warm water while you use your hand (or a wooden spoon, honestly, but hands are better) to bring it all together. You’re aiming for soft and pliable — moist but not sticky. Let it sit for a few minutes under a damp cloth while you set up the fillings.

Mix up the filling

In another bowl, combine the cheese and beans — and the pork, if using. You want a paste that holds together when you scoop a bit. Taste a pinch — I often sneak an extra spoonful of cheese here because, well… cheese.

Shape your pupusas

Grab a ball of dough, about the size of a golf ball. Flatten it gently into a disc, then press a dent in the center with your thumb. Spoon some filling in (but not too much or it’ll break through), then gently pull the edges up over the filling, sealing it like a dumpling. Flatten once more into a thick round patty. It’s okay if a little filling peeks out — they’re homemade!

Cook till golden and toasty

Heat a skillet or griddle — no oil needed — over medium heat. Lay your pupusas on and cook 2 to 3 minutes per side, maybe a bit longer if you’re going thicker. You’re looking for golden brown spots and firmness. Resist flipping too soon — let each side really settle in.

Time to serve

Serve the pupusas warm, preferably with curtido (that zingy tang of pickled cabbage and carrot) and a little ladle of warm tomato salsa. You almost don’t need anything else…

Good to Know

• If the dough cracks while forming, dip your fingers in water as you go — a little extra moisture helps
• You’ll always panic slightly about overfilling — and once in a while one will leak — it’s part of the charm
• Leftover cooked ones reheat surprisingly well in a pan (they even get a bit crispier, which honestly I love)

Serving Ideas

• A stack of pupusas with curtido and salsa on the side makes a brilliant brunch platter — casually lovely, shareable

Top Tricks

• Keep a small bowl of water nearby to wet your fingers while shaping the dough — it changes everything

Frequently Asked Questions

What fillings can I use for pupusas?

Cheese is classic, but beans, sauteed vegetables, chorizo, or even mashed potato work beautifully. Just make sure the mixture holds together and isn’t too wet, or it’ll make shaping tricky.

Can I make pupusa dough ahead of time?

Yes — just keep it wrapped tightly or covered with a damp cloth, otherwise it’ll start to dry and crack. Best used the same day, but it holds well for a few hours at least.

How do I know when the pupusas are done cooking?

They should feel firm when pressed lightly, with golden brown spots on both sides. If they’re still pale or soft, give them a minute more. Trust your eyes and nose — they’ll guide you.

Can I freeze cooked pupusas?

Absolutely. Let them cool first, then freeze in a single layer before stacking or bagging up. You can reheat straight from frozen in a pan or toaster oven.

What type of cheese is best for pupusas?

Mozzarella or Salvadoran quesillo melt beautifully. You want something stretchy with a mild flavor, so it doesn’t overpower the masa. Avoid very sharp or crumbly cheeses for this one.