Cafe Gratitude Magazine - Best Cooking Channel

Cheese and Zucchini Pupusas

Cheese pupusas have been one of my favorites ever since I was a child. When cooking the pupusas, the cheese melts and mixes wonderfully with the soft tortilla dough that surrounds it and which becomes one of the traditional favorite foods in El Salvador and other Central American countries. The corn used to make the pupusas is nixtamalized, which gives it its characteristic flavor and texture. This time combine the cheese with grated zucchini to make different but equally tasty pupusas.


  • one zucchini
  • 1/2 pound of grated cheese Salt
  • 3 cups tortilla dough


1. Grate the zucchini and combine it with the grated cheese and salt. Knead well and let it rest for a few minutes.

2. Using 1/2 cup portions of dough, make tortillas.

3. Place portions of the filling in the center, about 1 tablespoon.

4. Close and pat, moistening hands, if necessary, to make pupusas.

5. Cook in a hot skillet and serve with tanning.

Cheese Empanadas and Black Beans

6 Ingredients
1 black beans (15 oz), drained and rinsed
1 Tablespoon of chipotle chile in the chopped marinade
1 Teaspoon ground cumin
1/4 Cup of green onions in slices
1/2 Cup of shredded cheese
1 Pillsbury Grands! refrigerated biscuit can (16.3 oz)

Preheat the oven to 350 F. Mix the beans, chilli, cumin, onions and cheese in a medium bowl or bowl.
Crush each biscuit or bisquet with your hands until they are around 6 inches. Place 1/3 cup of the mixture in the center of the dough.
Seal two sides and join them as the batter. Carefully stretch the dough onto the filling and press down to seal.
Place the pie on the side. With a fork, press the sealed dough. Place on an ungreased baking sheet. Repeat these steps with the biscotti and the remaining filler. Bake for 24 to 26 minutes.