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Bean and Pepper Jack Cheese Stuffed Pupusas with Summer Crisp Pear Curtido

Soft pillows of masa marina stuffed with pepper jack cheese and refried beans; pan baked to a golden brown and served with a summer crisp pear, cabbage and radish curtido. 
Difficulty: Medium
Time: 30-35 minutes
Calories: 571 Fat: 17g Carbs: 83g Protein: 27g

ABOUT THE DISH

Pupusas are amazing corn dough tortillas stuffed and pan fried. They can be filled with literally anything, most comonally refried beans and cheese. They are a common street food snack in South and Central America and are served with curtido; a lightly fermented cabbage slaw with chilies and vinegar. In our curtido we add a sweet summercrisp pear for a nice fresh kick. This dish is also Gluten-Free.

Ingredients
Curtido pickling mix
Celery seeds
Black beans
Masa harina
Green Cabbage
Radishes
Green olives
Pepper Jack cheese
Sour cream
Shallot
Garlic
Summer crisp Pear
Featured Ingredient Partners:
Sour cream: Rochdale Farms
Summer crisp pear: York Farm - Hutchinson, MN

Cooking terms for this recipe

Julienne To slice into thin strips about the size of matchsticks.
To Taste Words in a recipe that indicate the food should be tasted before adding any seasoning.
Garnish To add decorative or savory touches to food.

What you need

Large sauté pan

Medium mixing bowl

Strainer

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started.Wash and dry all the produce. Thinly slice olives and bell pepper. Remove stem and seeds from pear and thinly slice. Julienne cabbage. Rough chop cauliflower. Remove top and bottom of radish, thinly slice (use a mandoline if available). Mince shallot and garlic.Grate pepper jack cheese. Remove beans from the can, rinse and drain.

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Step 2: MAKE CURTIDO

Place the pear, cabbage,radish, olives, salt and pepper in a bowl and toss together. In a small pot bring the curtido pickling mix to a boil. Pour the boiling liquid on the cabbage and mix well. Allow to sit for 15 min.

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Step 3: Fry beans

In a medium pot heat 2 tbsp of oil. Add shallot and cauliflower cook for 5-6 minutes. Add the black beans and stir well. Cover and cook for an additional 5-6 minutes until soft, mash with a wooden spoon. Season with 2 tsp. of salt and a pinch of pepper. While the beans are cooking start to make the dough (step #4).

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Step 4: MAKE & STUFF DOUGH

In a medium mixing bowl place masa harina with 2 oz sour cream, 1/2 cup of water and a pinch of salt and pepper. Mix the dough with clean hands until smooth and malleable. Take a portion of dough and form a ball (about the size of a golfball). Make a dent in the middle with your thumbs as shown in the picture. Stuff the dent with cheese and refried beans. Close the hole carefully and pat down into a disk shape. Place all your disks in a tray for cooking.

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Step 5: COOK PUPUSAS

In a medium sauté pan heat 1 tsp. of oil to medium heat. Add pupusas and cook until golden brown about 2-3 minutes per side.

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Step 6: PLATE YOUR DISH

Mix the curtido with the remaining sour cream. Place three pupusas on each plate, top with the curtido and enjoy!