18 Delicious Chicken Pupusas Recipes Spicy

Zesty flavors and spicy kicks are what make these 18 delicious chicken pupusas recipes a must-try for any home cook looking to spice up their meal routine. Perfect for a quick dinner or a festive gathering, each recipe promises a burst of flavor that’ll transport your taste buds straight to the heart of Latin cuisine. Dive in and discover your next favorite dish!

Spicy Chicken and Cheese Pupusas

Who says comfort food can’t pack a punch? These Spicy Chicken and Cheese Pupusas are your next obsession—crispy, melty, and just the right amount of kick.

Ingredients

• 2 cups masa harina (the secret to that authentic texture)
• 1 1/2 cups warm water (trust me, warm is key for the perfect dough)
• 1 cup cooked, shredded chicken (I like to use leftovers for this)
• 1/2 cup shredded Monterey Jack cheese (because meltiness matters)
• 1/4 cup finely chopped jalapeños (seeds in if you dare)
• 1 tsp salt (don’t skip, it brings all the flavors together)
• 2 tbsp vegetable oil (for that golden crisp)

Instructions

1. In a large bowl, mix masa harina and salt. Gradually add warm water, kneading until a smooth dough forms. Tip: The dough should feel like playdough—not too sticky, not too dry.
2. Divide the dough into 8 equal balls. Cover with a damp towel to prevent drying out.
3. Flatten each ball into a 4-inch circle. Spoon 1 tbsp chicken, 1 tbsp cheese, and a pinch of jalapeños into the center. Fold the edges over the filling and seal tightly. Tip: Wet your fingers to help seal if needed.
4. Gently flatten each stuffed ball into a 1/2-inch thick disc. Tip: Don’t over-flatten or the filling might escape.
5. Heat oil in a skillet over medium heat. Cook pupusas for 3-4 minutes per side, until golden and crispy.

The first bite reveals a crispy exterior giving way to a spicy, cheesy center. Serve with a side of curtido for that crunch contrast or dunk in salsa for extra heat.

Grilled Chicken Pupusas with Curtido

Alright, let’s dive into these Grilled Chicken Pupusas with Curtido—**authentic**, bold, and packed with flavor. A must-try for anyone craving a taste of Salvadoran street food at home.

Ingredients

• 2 cups masa harina – The backbone of your pupusas; don’t skimp on quality.
• 1.5 cups warm water – Helps bind the dough perfectly.
• 1 cup shredded grilled chicken – Leftover rotisserie chicken works wonders here.
• 1/2 cup refried beans – Adds creaminess and depth.
• 1/2 cup grated mozzarella – Melts like a dream.
• 1/4 cup vegetable oil – For that golden, crispy exterior.
• 2 cups shredded cabbage – The crunch in your curtido.
• 1/2 cup grated carrots – For a sweet, colorful twist.
• 1/4 cup white vinegar – Balances the curtido’s tang.
• 1 tsp oregano – A little goes a long way.
• 1/2 tsp red pepper flakes – Kick it up a notch.

Instructions

1. Mix masa harina and warm water in a bowl until a smooth dough forms. Let it rest for 5 minutes—patience is key.
2. Divide dough into 8 balls, then flatten each into a disc. Spoon chicken, beans, and cheese into the center, sealing the edges tightly.
3. Heat a skillet over medium-high (375°F). Brush each pupusa with oil and grill for 3-4 minutes per side until golden and crispy.
4. Toss cabbage, carrots, vinegar, oregano, and red pepper flakes in a bowl. Let it sit for 10 minutes—the longer, the better.
5. Serve pupusas hot with a generous heap of curtido on top.

Dig into these pupusas—**crispy** on the outside, **gooey** inside, with curtido adding a refreshing crunch. Perfect for a weekend feast or impressing your foodie friends.

Chicken and Black Bean Pupusas

Craving something hearty and hands-on? These Chicken and Black Bean Pupusas are your next kitchen adventure—packed with flavor and perfect for sharing.

Ingredients

• 2 cups masa harina (the secret to that authentic texture)
• 1.5 cups warm water (just enough to bring the dough together)
• 1 cup cooked chicken, shredded (leftovers work wonders here)
• 1 cup black beans, rinsed and drained (I love the creaminess they add)
• 1/2 cup Monterey Jack cheese, shredded (because melty cheese is non-negotiable)
• 1 tbsp olive oil (extra virgin is my go-to for that fruity note)
• 1 tsp cumin (for that warm, earthy kick)
• Salt to taste (don’t skimp—flavor is key)

Instructions

1. In a large bowl, mix masa harina and warm water until a soft dough forms. Let it rest for 5 minutes—it’ll be easier to handle.
2. While the dough rests, toss chicken, black beans, cheese, cumin, and salt in a bowl. This filling should be flavorful and slightly chunky.
3. Divide the dough into 8 equal balls. Flatten each into a 4-inch circle—keep your hands slightly wet to prevent sticking.
4. Spoon 2 tbsp of filling onto the center of each circle. Fold the edges over, sealing tightly. Pat back into a flat disc, about 1/2-inch thick.
5. Heat olive oil in a skillet over medium heat. Cook pupusas for 3-4 minutes per side, until golden and crispy. Tip: Don’t overcrowd the pan—work in batches.
6. Serve immediately. Tip: A quick slaw or avocado crema on the side? Chef’s kiss.

What you get: A crispy exterior gives way to a gooey, savory center. Try stacking them high with pickled onions for an Instagram-worthy bite.

Cheesy Chicken Pupusas with Jalapeño

Viral on your feed for a reason—these Cheesy Chicken Pupusas with Jalapeño are the ultimate comfort food mashup. **Crispy** on the outside, **melty** in the middle, and just the right amount of spicy.

Ingredients

• 2 cups masa harina (the secret to that authentic texture)
• 1 1/2 cups warm water (trust me, warm makes all the difference)
• 1 cup shredded cooked chicken (leftovers work wonders here)
• 1 cup shredded mozzarella (for that gooey pull)
• 1/4 cup pickled jalapeños, chopped (adjust if you’re spice-shy)
• 1 tbsp vegetable oil (my skillet’s best friend)
• 1 tsp salt (because flavor)

Instructions

1. **Mix** masa harina, warm water, and salt in a bowl until a smooth dough forms. Let it rest for 5 minutes—this is your dough’s beauty sleep.
2. **Divide** dough into 8 equal balls. Keep them covered with a damp towel to prevent drying out.
3. **Flatten** each ball into a 4-inch circle. Spoon 1 tbsp chicken, 1 tbsp cheese, and a few jalapeño pieces into the center.
4. **Seal** by pinching the edges together to enclose the filling, then gently flatten to a 1/2-inch thick disc.
5. **Heat** oil in a skillet over medium-high. Cook pupusas for 3-4 minutes per side until golden and crispy.
6. **Serve** immediately. Tip: A quick slaw on the side cuts through the richness perfectly.

Look at that golden crust giving way to a cheesy, spicy center. Perfect for dipping into crema or savoring solo—either way, they’re disappearing fast.

Chicken Pupusas with Avocado Salsa

Get ready to dive into a flavor-packed journey with these Chicken Pupusas paired with a zesty Avocado Salsa. Perfect for any meal, these will steal the show!

Ingredients

• 2 cups masa harina – the foundation of our pupusas, always fresh.
• 1.5 cups warm water – just enough to bring the dough together.
• 1 cup shredded chicken – I love using leftover rotisserie for extra flavor.
• 1/2 cup refried beans – my secret for creamy texture inside.
• 1/4 cup grated cheese – Monterey Jack melts like a dream.
• 1 ripe avocado – for that creamy salsa base.
• 1/4 cup diced tomato – adds a fresh pop.
• 1 tbsp lime juice – fresh squeezed, no substitutes.
• 1/4 cup chopped cilantro – because freshness is key.
• 1/2 tsp salt – to taste, but trust me, it’s perfect.

Instructions

1. Mix masa harina with warm water in a large bowl until a soft dough forms. Tip: Let it rest for 5 minutes for easier handling.
2. Divide dough into 8 equal balls. Flatten each into a 4-inch circle.
3. Spread 1 tbsp refried beans on half of each circle, top with chicken and cheese. Fold over, sealing edges to form a stuffed disc.
4. Heat a skillet over medium heat. Cook pupusas for 3-4 minutes per side until golden. Tip: A little oil prevents sticking and adds crispiness.
5. For the salsa, mash avocado with tomato, lime juice, cilantro, and salt. Tip: Keep it chunky for texture.
6. Serve pupusas hot with avocado salsa on the side. Ultimate comfort with a crispy outside and gooey, flavorful inside. Try them with a drizzle of hot sauce for an extra kick!

Unbelievable how these pupusas turn out every time—crispy, cheesy, and utterly satisfying. The avocado salsa? A game-changer. Serve them up at your next gathering and watch them disappear!

Slow Cooker Chicken Pupusas

Zesty and effortless, these Slow Cooker Chicken Pupusas bring the streets of El Salvador to your kitchen with minimal fuss. **Shred**, **stuff**, and **sizzle** your way to a weeknight win.

Ingredients

• 2 cups shredded cooked chicken (leftover rotisserie chicken works wonders here)
• 1 cup masa harina (the secret to that authentic, corn-y goodness)
• 1 cup warm water (just hot enough to wake up the masa)
• 1/2 cup refried beans (I swear by the creamy, smooth kind)
• 1/2 cup shredded Monterey Jack cheese (because meltiness is non-negotiable)
• 1 tbsp olive oil (extra virgin, for that fruity kick)
• 1 tsp salt (don’t skimp—it’s the flavor foundation)
• 1/2 tsp cumin (for a whisper of warmth)

Instructions

1. In a large bowl, mix masa harina, warm water, and salt until a soft dough forms. **Tip**: If the dough feels dry, add water a tablespoon at a time.
2. Divide the dough into 8 equal balls. Cover with a damp towel to prevent drying out.
3. Flatten each ball into a 4-inch circle. Spoon 1 tbsp refried beans, 1/4 cup chicken, and 1 tbsp cheese onto the center.
4. Fold the edges over the filling, pinching to seal. Gently flatten into a 1/2-inch thick disc. **Tip**: A bit of oil on your hands prevents sticking.
5. Heat olive oil in a skillet over medium heat (350°F). Cook pupusas for 3-4 minutes per side, until golden and crispy. **Tip**: Don’t overcrowd the pan—give them space to crisp up.

Outrageously crispy on the outside, tender and cheesy inside. Serve with curtido and salsa roja for a full Salvadoran experience.

Chicken and Corn Pupusas

Spice up your mealtime with these Chicken and Corn Pupusas—packed with flavor and ready in a flash. Perfect for a quick dinner or a fun weekend project, these will steal the show.

Ingredients

• 2 cups masa harina (the secret to that authentic texture)
• 1 1/2 cups warm water (just enough to bring the dough together)
• 1 cup cooked chicken, shredded (leftover rotisserie works wonders)
• 1 cup corn kernels (fresh or frozen, but I love the sweetness of fresh)
• 1/2 cup queso fresco, crumbled (for that creamy, salty kick)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp salt (don’t skimp—flavor is key)
• 1/2 tsp cumin (for a hint of warmth)

Instructions

1. In a large bowl, mix masa harina, warm water, and salt until a soft dough forms. Let it rest for 5 minutes—this helps the masa hydrate.
2. While the dough rests, heat olive oil in a pan over medium heat. Add chicken, corn, and cumin. Cook for 5 minutes until everything’s warmed through and fragrant.
3. Divide the dough into 8 equal balls. Flatten each into a disc about 1/4 inch thick.
4. Spoon 2 tbsp of the chicken-corn mixture onto the center of each disc. Top with a sprinkle of queso fresco.
5. Carefully fold the edges over the filling, sealing tightly. Flatten gently back into a disc, about 1/2 inch thick.
6. Heat a non-stick skillet over medium-high heat. Cook each pupusa for 3-4 minutes per side, until golden and crispy.
7. Serve immediately with curtido or your favorite salsa. The crispy exterior and gooey, flavorful center are irresistible.

Unbelievable how these pupusas balance crunch and creaminess. Try them with a drizzle of crema for an extra layer of richness.

Chicken Pupusas with Pickled Onions

Make your taste buds dance with these Chicken Pupusas with Pickled Onions—**bold flavors**, **easy steps**, and **unforgettable crunch**.

Ingredients

• 2 cups masa harina (the secret to that authentic texture)
• 1.5 cups warm water (just hot enough to wake up the masa)
• 1 cup shredded chicken (leftover rotisserie works wonders)
• 1/2 cup refried beans (I swear by the canned kind for speed)
• 1/4 cup pickled onions (quick-pickled with vinegar and a pinch of sugar)
• 1 tbsp olive oil (extra virgin for that fruity kick)
• 1 tsp salt (don’t skimp—it’s the flavor foundation)

Instructions

1. **Mix** masa harina, warm water, and salt in a bowl until a soft dough forms. Let it rest for 5 minutes—**patience pays off**.
2. **Divide** dough into 8 equal balls. Keep them covered with a damp towel to prevent drying.
3. **Flatten** each ball into a 4-inch circle. Spoon 1 tbsp refried beans and 2 tbsp shredded chicken onto the center.
4. **Seal** the edges and re-flatten gently to about 1/2-inch thick. **Pro tip**: A little water on your fingers helps seal cracks.
5. **Heat** olive oil in a skillet over medium-high heat. Cook pupusas for 3-4 minutes per side until golden and crispy.
6. **Top** with pickled onions right before serving. **Hot tip**: Let them sit for a minute so the onions soften slightly.

Zesty, crispy, and packed with flavor, these pupusas are a **texture dream**. Serve them with a side of curtido for an extra tangy punch.

Chicken and Spinach Pupusas

Here’s how to whip up Chicken and Spinach Pupusas that’ll steal the show at any meal. **Mix**, **stuff**, and **sizzle** your way to flavor town with this easy guide.

Ingredients

• 2 cups masa harina (the secret to that authentic texture)
• 1 1/2 cups warm water (just enough to bring the dough together)
• 1 cup cooked chicken, shredded (leftovers work wonders here)
• 1 cup fresh spinach, finely chopped (packed with nutrients and color)
• 1/2 cup mozzarella cheese, shredded (for that gooey middle)
• 1 tbsp olive oil (extra virgin is my go-to for frying)
• 1 tsp salt (to taste, but don’t skimp)

Instructions

1. In a large bowl, combine masa harina and salt. Gradually add warm water, mixing until a soft dough forms. Let it rest for 5 minutes—this is key for easy handling.
2. Divide the dough into 8 equal balls. Flatten each into a 4-inch circle using your palms—keep them slightly thick to hold the filling.
3. Mix chicken, spinach, and cheese in a bowl. Spoon 2 tbsp of filling onto the center of each dough circle.
4. Carefully fold the edges over the filling, sealing tightly. Gently flatten into a 1/2-inch thick disc—no leaks allowed!
5. Heat olive oil in a skillet over medium heat. Cook pupusas for 3-4 minutes per side, until golden and crispy. Don’t rush; let them get that perfect crust.
6. Serve hot off the skillet. The cheese should be melty, the edges crispy, and the filling flavorful. Try them with a side of curtido for an extra kick.

Get ready to dive into these pupusas—each bite is a crispy, cheesy, savory delight. Perfect for a quick dinner or your next potluck, they’re sure to disappear fast.

Chicken Pupusas with Mango Salsa

Never settle for bland when you can boldly stuff your pupusas with juicy chicken and top them off with a tangy mango salsa. This combo? Absolute fire.

Ingredients

• 2 cups masa harina (the secret to that authentic texture)
• 1 1/2 cups warm water (trust me, warm is key)
• 1 tsp salt (because flavor is non-negotiable)
• 1 cup shredded cooked chicken (leftovers work wonders here)
• 1/2 cup refried beans (I’m team creamy, but chunky has its charms)
• 1 ripe mango, diced (the sweeter, the better)
• 1/4 cup red onion, finely chopped (for that sharp bite)
• 1 jalapeño, seeded and minced (adjust to your heat tolerance)
• 2 tbsp fresh cilantro, chopped (no subs, the freshness is crucial)
• Juice of 1 lime (bottled? I’ll pretend I didn’t hear that)

Instructions

1. In a large bowl, mix masa harina, warm water, and salt until a dough forms. Let it rest for 5 minutes—patience pays off.
2. Divide dough into 8 balls. Flatten each into a 4-inch circle using your palms—no fancy tools needed.
3. Spread 1 tbsp refried beans and 2 tbsp chicken on half of each circle. Fold over, sealing edges tightly—no leaks allowed.
4. Heat a skillet over medium-high. Cook pupusas for 3-4 minutes per side until golden brown spots appear—visual cues are your friend.
5. For the salsa, toss mango, red onion, jalapeño, cilantro, and lime juice in a bowl. Let it sit for 10 minutes—flavors need to mingle.
6. Serve pupusas hot with a generous spoonful of mango salsa on top. The contrast? Chef’s kiss.

Kick back and savor the crispy outside giving way to the savory, cheesy inside, all brightened up by that salsa. Perfect for a lazy brunch or a dinner that demands attention.

BBQ Chicken Pupusas

Elevate your taco night with these BBQ Chicken Pupusas—**stuffed**, **grilled**, and **unapologetically delicious**. Perfect for when you crave something hearty yet hands-on.

Ingredients

• 2 cups masa harina (I swear by Maseca for that authentic texture)
• 1 1/2 cups warm water (just hot enough to wake up the masa)
• 1 tsp salt (don’t skimp—this is your flavor base)
• 1 cup shredded cooked chicken (leftover rotisserie chicken? Yes, please.)
• 1/2 cup BBQ sauce (Sweet Baby Ray’s or bust)
• 1/2 cup shredded Monterey Jack cheese (melts like a dream)
• 2 tbsp vegetable oil (for that golden crisp)

Instructions

1. In a large bowl, mix masa harina, warm water, and salt until a soft dough forms. Let it rest for 5 minutes—**patience is key**.
2. While the dough rests, toss shredded chicken with BBQ sauce in a separate bowl. Set aside.
3. Divide the dough into 8 equal balls. Flatten each ball into a 4-inch circle using your palms—**keep a bowl of water nearby to wet your hands and prevent sticking**.
4. Spoon 1 tbsp of the BBQ chicken mixture and 1 tbsp cheese onto the center of each circle. Fold the edges over the filling and pinch to seal. Gently flatten into a 1/2-inch thick disc.
5. Heat a skillet over medium-high heat and brush with vegetable oil. Cook pupusas for 3-4 minutes per side, until **golden and crispy**.
6. Serve immediately with extra BBQ sauce for dipping. **Pro tip: A quick slaw on the side cuts through the richness**.

Ready to dig in? These pupusas are **crispy on the outside**, **gooey inside**, with a smoky-sweet kick. Try stacking them high with pickled jalapeños for an extra punch.

Chicken and Potato Pupusas

Viral doesn’t even begin to cover it—these Chicken and Potato Pupusas are your next kitchen obsession. **Mash**, **stuff**, and **sizzle** your way to a crispy, gooey masterpiece that’s begging to be devoured.

Ingredients

• 2 cups masa harina (the secret to that authentic texture)
• 1.5 cups warm water (just enough to bring the dough together)
• 1 cup shredded cooked chicken (leftovers work wonders here)
• 1 cup mashed potatoes (I swear by Yukon Golds for their buttery finish)
• 1/2 cup grated mozzarella (because meltiness is non-negotiable)
• 1 tbsp vegetable oil (for that golden crisp)
• 1 tsp salt (to wake up all those flavors)

Instructions

1. In a large bowl, mix masa harina and salt. Gradually add warm water, kneading until a smooth dough forms. Tip: The dough should feel like Play-Doh—not too sticky, not too dry.
2. Divide the dough into 8 equal balls. Cover with a damp towel to prevent drying out.
3. Flatten each ball into a 4-inch circle. Spoon 1 tbsp mashed potatoes, 1 tbsp chicken, and a sprinkle of mozzarella onto the center.
4. Fold the edges over the filling, pinching to seal. Gently flatten into a 1/2-inch thick disc. Tip: A little water on your fingers helps seal the edges perfectly.
5. Heat oil in a skillet over medium heat. Cook pupusas for 3-4 minutes per side, until golden and crispy. Tip: Listen for that satisfying sizzle—it’s your cue to flip.

Just imagine tearing into one of these—crispy on the outside, with a molten center of chicken, potato, and cheese. Serve them up with a tangy curtido slaw or dunk them in salsa for an extra kick.

Chicken Pupusas with Cilantro Lime Crema

Viral on every foodie’s feed, these Chicken Pupusas with Cilantro Lime Crema are your next kitchen obsession. Bold flavors meet simple steps for a dish that’s as fun to make as it is to eat.

Ingredients

• 2 cups masa harina (the secret to that authentic texture)
• 1.5 cups warm water (just enough to bring the dough together)
• 1 cup shredded chicken (leftover rotisserie works wonders here)
• 1/2 cup refried beans (I swear by the homemade kind)
• 1/4 cup grated mozzarella (for that perfect melt)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1/2 cup sour cream (full-fat for the win)
• 1/4 cup fresh cilantro (chopped, because freshness is key)
• 1 lime (juiced, for that zesty kick)
• 1/2 tsp salt (to balance all those vibrant flavors)

Instructions

1. In a large bowl, mix masa harina and warm water until a smooth dough forms. Let it rest for 5 minutes—patience is your friend here.
2. Divide the dough into 8 equal balls. Flatten each into a disc, about 1/4 inch thick.
3. Spread 1 tbsp refried beans and 2 tbsp shredded chicken on half of each disc. Sprinkle with mozzarella.
4. Fold the dough over the filling, sealing edges tightly. Gently flatten to about 1/2 inch thick.
5. Heat olive oil in a skillet over medium heat. Cook pupusas for 3-4 minutes per side, until golden and crispy.
6. While pupusas cook, blend sour cream, cilantro, lime juice, and salt until smooth for the crema.
7. Serve pupusas hot, topped with a generous drizzle of crema. Tip: A squeeze of extra lime juice right before serving elevates the flavors.

Kick back and enjoy the crispy exterior giving way to a molten, cheesy center. Perfect for dipping or devouring straight off the plate, these pupusas bring the fiesta to any meal.

Chicken and Chorizo Pupusas

Zesty and packed with flavor, these Chicken and Chorizo Pupusas are your next kitchen adventure. **Smash** the like button on this fusion dish that’s **bold**, **cheesy**, and **irresistibly crispy**.

Ingredients

• 2 cups masa harina (the secret to that authentic texture)
• 1 1/2 cups warm water (just enough to bring the dough together)
• 1 cup cooked chicken, shredded (leftovers work wonders here)
• 1/2 cup chorizo, cooked and crumbled (go for the spicy kind if you dare)
• 1 cup mozzarella cheese, shredded (because meltiness is non-negotiable)
• 1/4 cup vegetable oil (for that golden crisp)
• 1 tsp salt (to make all the flavors pop)

Instructions

1. **Mix** masa harina and salt in a large bowl. Gradually **add** warm water, kneading until a smooth dough forms. Let it rest for 5 minutes—patience is key.
2. **Divide** dough into 8 equal balls. **Flatten** each into a 4-inch circle, about 1/4 inch thick.
3. **Fill** each circle with a tablespoon of chicken, chorizo, and cheese. **Fold** edges over the filling, sealing tightly. **Flatten** gently to a 1/2-inch thick disc.
4. **Heat** oil in a skillet over medium heat (350°F is the sweet spot). **Cook** pupusas for 3-4 minutes per side, until golden and crispy.
5. **Drain** on paper towels. **Serve** immediately for that unbeatable crunch.

Unbelievably crispy on the outside, **stuffed** with a smoky, cheesy center. **Slide** these onto a plate with curtido and salsa roja for the ultimate bite.

Chicken Pupusas with Roasted Red Pepper Sauce

Alright, let’s dive into this flavor-packed journey. Chicken Pupusas with Roasted Red Pepper Sauce are your next kitchen adventure—trust me, they’re worth every bite.

Ingredients

• 2 cups masa harina (the secret to that authentic texture)
• 1 1/2 cups warm water (just enough to bring the dough together)
• 1 cup shredded cooked chicken (I love using leftover rotisserie chicken for this)
• 1/2 cup refried beans (go for the creamy kind)
• 1/2 cup grated mozzarella (because meltiness is key)
• 2 roasted red peppers (jarred is fine, but charring your own adds depth)
• 1 garlic clove (minced, for that punch)
• 1 tbsp olive oil (extra virgin, always)
• 1/2 tsp cumin (toasted and ground, if you’re fancy)
• Salt to taste (don’t skimp, but don’t drown it)

Instructions

1. In a large bowl, mix masa harina and warm water until a soft dough forms. Let it rest for 5 minutes—it’s worth the wait.
2. Divide the dough into 8 equal balls. Flatten each into a disc, about 1/4 inch thick.
3. Spread a spoonful of refried beans and a sprinkle of chicken and cheese on half of each disc. Fold over and seal the edges, then flatten gently into a thick patty.
4. Heat a skillet over medium-high. Cook each pupusa for 3-4 minutes per side, until golden and crispy. Tip: Don’t overcrowd the pan—give them space to breathe.
5. For the sauce, blend roasted red peppers, garlic, olive oil, cumin, and salt until smooth. Heat in a small saucepan for 2 minutes, just to warm through. Tip: A splash of water can thin it if needed.
6. Serve pupusas hot, drizzled with the red pepper sauce. Tip: A side of curtido (pickled cabbage slaw) cuts through the richness perfectly.

Here’s the deal: these pupusas are crispy outside, gooey inside, with a sauce that’s smoky and bright. Try stacking them high with extra sauce and a fried egg on top—breakfast of champions.

Chicken and Cheese Stuffed Pupusas

Nothing beats the gooey, cheesy goodness of Chicken and Cheese Stuffed Pupusas—your next obsession is here.

Ingredients

• 2 cups masa harina (the secret to that authentic texture)
• 1.5 cups warm water (just enough to bring the dough together)
• 1 cup cooked chicken, shredded (I love using leftover rotisserie chicken for this)
• 1 cup mozzarella cheese, shredded (because more cheese is always better)
• 1/2 cup refried beans (trust me, it adds the perfect depth)
• 1 tbsp vegetable oil (for that golden crisp)
• 1 tsp salt (to taste, but don’t skip it)

Instructions

1. In a large bowl, mix masa harina and salt. Gradually add warm water, kneading until a smooth dough forms. Tip: The dough should feel like playdough—not too sticky, not too dry.
2. Divide the dough into 8 equal balls. Cover with a damp towel to prevent drying out.
3. Flatten each ball into a 4-inch circle. Spoon 1 tbsp refried beans, 2 tbsp chicken, and 2 tbsp cheese onto the center.
4. Carefully fold the edges over the filling, sealing tightly. Gently flatten into a 1/2-inch thick disc. Tip: Wet your fingers if the dough cracks—it’s a game-changer.
5. Heat oil in a skillet over medium heat. Cook each pupusa for 3-4 minutes per side, until golden and crispy. Tip: Don’t overcrowd the pan—give them space to crisp up.

For the ultimate experience, serve these pupusas hot with curtido and salsa. The crispy exterior gives way to a molten, cheesy center—pure bliss in every bite.

Chicken Pupusas with Chipotle Mayo

Ready to level up your taco night? These Chicken Pupusas with Chipotle Mayo are a game-changer—stuffed, crispy, and packed with flavor.

Ingredients

• 2 cups masa harina (the secret to that authentic texture)
• 1.5 cups warm water (just hot enough to wake up the masa)
• 1 cup shredded chicken (leftover rotisserie works wonders)
• 1/2 cup refried beans (I swear by the canned kind for ease)
• 1/4 cup chipotle mayo (homemade or store-bought, no judgment)
• 1 tsp salt (don’t skip—it brings the masa to life)
• 2 tbsp vegetable oil (for that perfect golden crust)

Instructions

1. In a large bowl, mix masa harina and salt. Gradually add warm water, kneading until a smooth dough forms. Tip: The dough should feel like Play-Doh—not sticky, not dry.
2. Divide dough into 8 equal balls. Cover with a damp towel to prevent drying. Tip: This is the perfect time to prep your fillings.
3. Flatten each ball into a 4-inch circle. Spoon 1 tbsp refried beans and 2 tbsp shredded chicken onto the center. Fold edges over to seal, then gently flatten into a 1/2-inch thick disc.
4. Heat oil in a skillet over medium-high. Cook pupusas for 3-4 minutes per side, until golden and crispy. Tip: Listen for that satisfying sizzle—it’s your cue they’re ready to flip.
5. Serve hot, drizzled with chipotle mayo. Devour these crispy, creamy pockets as is, or pair with a tangy slaw for crunch. The melty beans and smoky mayo? Chef’s kiss.

Chicken and Veggie Pupusas

Unleash your inner chef with these Chicken and Veggie Pupusas—packed with flavor, easy to make, and perfect for any meal.

Ingredients

• 2 cups masa harina (the secret to authentic texture)
• 1 1/2 cups warm water (trust me, warm is key)
• 1 cup cooked chicken, shredded (leftover rotisserie chicken works wonders)
• 1/2 cup grated zucchini (squeeze out excess water for the best results)
• 1/2 cup grated carrot (adds a sweet crunch)
• 1/4 cup finely chopped onion (white or yellow, your call)
• 1 tbsp olive oil (extra virgin for the win)
• 1 tsp salt (don’t skimp, it brings all the flavors together)
• 1/2 tsp cumin (a little goes a long way)
• 1/4 tsp black pepper (freshly ground if you have it)

Instructions

1. In a large bowl, mix masa harina and warm water until a soft dough forms. Cover and let rest for 5 minutes—this helps the masa hydrate evenly.
2. While the dough rests, heat olive oil in a skillet over medium heat. Add onion, cooking until translucent, about 3 minutes. Tip: Don’t rush this step; caramelized onions add depth.
3. Add shredded chicken, zucchini, carrot, salt, cumin, and black pepper to the skillet. Cook for 5 minutes, stirring occasionally, until veggies soften. Set aside to cool slightly.
4. Divide the dough into 8 equal balls. Flatten each ball into a 4-inch circle in your palm—keep a bowl of water nearby to moisten your hands and prevent sticking.
5. Spoon 2 tbsp of the chicken-veggie mixture onto the center of each circle. Carefully fold the edges over the filling, sealing tightly. Gently flatten into a 1/2-inch thick disc.
6. Heat a griddle or large skillet over medium-high heat. Cook each pupusa for 3-4 minutes per side, until golden brown and slightly crispy. Tip: No oil needed—the natural fats in the dough do the trick.
7. Serve immediately with curtido and salsa roja on the side. Tip: For an extra kick, add a dash of hot sauce to the filling before cooking.

Serve these pupusas hot off the griddle for the ultimate experience—crispy on the outside, tender and flavorful inside. Pair with a cold drink and enjoy the fiesta of flavors!

Conclusion

Ready to spice up your mealtime? Our roundup of 18 Delicious Chicken Pupusas Recipes offers a treasure trove of flavors to explore. Whether you’re craving something fiery or mildly seasoned, there’s a recipe here to satisfy your taste buds. We’d love to hear which one becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow food enthusiasts to discover.

Bella Bacinos