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.

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.

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:

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.
In a large bowl mix corn flour, water and salt together until combined and dough is formed.
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.
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.
Pull sides of disk upwards to cover filling, then pinch together to completely enclose.
Gently flatten enclosed masa ball back into a flattened 5-inch disk. Wet hands as you work to keep them from sticking to disk.
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.
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.