Chicken & 3 Cheese Mini Pupusas with Curtido

Prep Time 10 min
Cook Time 20 min

Curtido, a Salvadoran pickled cabbage slaw, is a perfect tangy complement to pupusas creating a savory and hassle-free appetizer option.



  1. Prepare the curtido ahead of time for the best results. It can be made a few hours in advance or stored in the refrigerator days ahead.
  2. While boiling water over medium-high heat, slice cabbage, red onion, jalapeno, and shred carrots.
  3. Place cabbage in a large heat-proof bowl. Pour boiling water over cabbage until it is covered and set aside for about 5 minutes.
  4. Drain cabbage in a colander, pressing out excess liquid.
  5. Return cabbage to the bowl and add carrots, onions, jalapeño, vinegar, oregano, and salt. Toss ingredients together and let sit.
  6. Preheat a non-stick pan over medium heat for the Chicken & 3 Cheese Mini Pupusas.
  7. Remove pupusas from pouch and separate, placing them on a plate.
  8. Place a single layer of pupusas in the pan and heat for 4-6 minutes, flipping every 2 minutes until golden and crispy. Repeat until all pupusas are warmed.
  9. Serve mini pupusas on a platter with curtido on the side for guests to enjoy by grabbing and topping as desired.

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