Idaho® Potato Cheese Jalapeño Pupusas

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. I was also finding my options slightly limited for vegetarians at the place where I frequent. 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 jalapeño! Such a simple, inexpensive meal that taste like the most decadent flavors have been invited to your table.


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 jalapeño slices



  • 1 cup red cabbage, shredded
  • 1 cup green cabbage, shredded
  • 1 cup yellow onion, thinly sliced 
  • 1 cup carrots, grated
  • 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


Idaho® Potato Pupusas:

  1. 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.
  2. In a large bowl mix corn flour, water and salt together until combined and dough is formed.
  3. 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.
  4. 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.
  5. Gently flatten enclosed masa ball back into a flattened 5-inch disk. Wet hands as you work to keep them from sticking to disk.
  6. 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.
  7. Serve and top with curtido and red tomato salsa.



  1. 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:


  1. Coarsely chop tomatoes, onion, and garlic cloves. Place in a blender with a ½ cup of water, and blend into a puree.
  2. 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.
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Yield: 10 pupusas

Nicole Presley
Food Blogger
Presleys Pantry

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