Cheesy Jalapeno Idaho® Potato Pupusas

I would like to give a special thank you to the Idaho Potato Commission for sponsoring this post! All opinions and recipe are my own. 
Cheesy Jalapeno Potato Pupusas made with Idaho Potatoes!

My pupusa habit was becoming a bit on the expensive side, especially when ordering for the whole family a couple times a week and everyone wanted more than one. Also let’s face it, the options are limited for vegetarians at most places. This drove me to start making my own pupusas. I was pleasantly surprised at how extremely easy they are to make, and how great they taste filled with Idaho® Potatoes, cheese and jalapeno! Such a simple inexpensive meal that taste like the most decadent flavors have been invited to your table.

Give these little potato gems a spin…. you won’t be disappointed.

Potato Pupusas stuffed with mashed Idaho Potatoes, cheese and jalapeno.

Ingredients for Idaho Potato Pupusas:

  • 2 large Idaho Potatoes (peeled and cut into 2 inch cubes)
  • 4 tablespoons butter (melted)
  • ½ teaspoon garlic powder
  • 2 cups instant corn flour
  • 2 cups warm water
  • 1 teaspoon salt
  • 2 cups grated jack cheese or queso quesillo
  • 1/4 cup pickled jalapeno slices

Curtido:

  • 1 cup shredded red cabbage
  • 1 cup shredded green cabbage
  • 1 cup thinly sliced yellow onion
  • 1 cup grated carrots
  • salt and pepper to taste
  • ½ cup white wine vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed chile flakes

Red Tomato Salsa:

  • 5 large tomatoes
  • 1 small white onion
  • 2 garlic cloves
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Directions:

  1. Pupusa: Boil potatoes for 15 minutes until fork tender. Drain potatoes, and then place in a bowl. Pour butter and garlic powder over the potatoes and mash with a potato masher. Sprinkle with salt and pepper to taste. Set to the side.
  2. In a large bowl mix corn flour, water and salt together until combined and dough is formed.
  3. Wet both hands before forming dough into 2-3 inch balls. Let the balls rest in the bowl for 5 minutes before flattening each ball into a flat 5-inch disk about the size of your hand.
  4. Fill the center of the 5-inch disk with 2 tablespoons of cheese,  2 tablespoons of mashed potatoes, and a few slices of pickled jalapeños. Potato pupusas unwrapped
  5. Pull sides of disk upwards to cover filling, then pinch together to completely enclose.  Enclosed filling pupusa!
  6. Gently flatten enclosed masa ball back into a flattened 5-inch disk. Wet hands as you work to keep them from sticking to disk. Uncooked pupusa
  7. Cook pupusa on a heated comal or large griddle over medium high flame. I oiled my comal with ½ teaspoon of olive oil between each pupusa. Cook 4 to 5 minutes per side. cooked pupusa on comal
  8. Serve and top with curtido and red tomato salsa.

Curtido:Mix all ingredients in a bowl until completely combined. Can be made a few days ahead, but taste great fresh as well.

Red Tomato Salsa:Coarsely chop tomatoes, onion, and garlic cloves. Place in a blender with a ½ cup of water, and blend into a puree.Pour tomato puree into a saucepan and heat over a medium high flame for 15 minutes. Add salt and pepper, mix well and allow to cool before serving.

pupusas stuffed with Idaho Potatoes!

  • Prep time: 40 minutes
  • Cook Time: 40 minutes
  • Makes: 10 pupusas

If you’re looking for more of my potato recipes… try this one, Potato Pan De Muerto!

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