Low Carb Cheese Pupusas & Curtido Cabbage Salad (Gluten Free)

Two tasty pupusas served on a bed of 
curtido cabbage salad.

Pupusa Ingredients:

1 1/2 cups grated mozzarella cheese

1 1/4 cups finely ground almond flour

4 ounces cream cheese

1 egg

1/2 cup + 2 tablespoons (10 tablespoons) grated monterey jack or pepper jack cheese

coconut or avocado oil

Curtido Salad Ingredients: 

3 cups shredded (or thinly sliced) green cabbage

1 cup thinly sliced white onion

1/4 cup thinly sliced green onion

1 cup coconut* or apple cider vinegar

1/2 cup water

1/2 - 3/4 teaspoon pink Himalayan salt

1/2 - 1 teaspoon black pepper

Optional Garnish Choices:

10 tablespoons avocado dip** or guacamole

5 teaspoons sour cream

5 large stuffed green olives, chopped

Method:

Put the mozzarella and cream cheese into a medium - large microwave safe bowl. Heat in a microwave oven for one minute. Stir well and then microwave for one more minute. Stir again to mix well. Add the egg and mix until well blended. Stir in the almond flour. Wrap in parchment paper or plastic wrap and refrigerate for one hour or overnight.

Place the cabbage and onions into a bowl and toss or stir to mix. Stir together the vinegar and water. Pour over the vegetables. Sprinkle the salt and pepper over the cabbage mixture and stir to mix. Make certain all of the vegetables are submerged in the liquid. Cover with a lid or plastic wrap and refrigerate for at least 30 minutes.

On a silicone mat or parchment paper, roll out half of the prepared dough to 1/8 inch thickness. Cut the dough into 20 circles with a 2 1/2 inch diameter round cutter or drinking glass. Place 1 tablespoon of jack cheese in the center of 10 of the dough circles. Top with another dough circle and use your fingers to seal the edges together. Add enough oil to a large skillet so that it is 1/2 inch deep. Heat over a medium low heat. (The oil is ready when a few drops of oil sizzle in the pan.) Carefully slide three or four pupusas into the hot oil. Cook just until both sides are golden brown, turning once in the pan. Drain on absorbent paper. 

To serve, use a large fork, or slotted spoon, to remove approximately a 3/4 cup portion of the vegetables onto each serving plate. Top with two pupusas. If desired, garnish each pupusa with 1 tablespoon of avocado dip or guacamole. Top with a half teaspoon of sour cream. Sprinkle with chopped green olive. Makes 10 pupusas ~ Five servings of pupusas with salad. 

To reheat leftovers, place pupusas on a foil or parchment lined baking sheet and heat for 15 to 20 minutes in a 300* oven. The Curtido Salad will last up to one week in the refrigerator and achieves it best flavor days one and two.

Alternate Method: 

Prepare the dough and assemble the pupusas & curtido. hours earlier (or up to one day), before cooking. Store in an airtight container, with parchment paper between layers, until ready to fry.

*I use Coconut Vinegar, because I like the flavor and it has zero carbs.  (I found it at Sprouts natural food store.)

**Avocado dip is tasty and simple to make. It can be used as a dip, dressing or garnish. The recipe can be found on this blog: https://carriekitchencreations.blogspot.com/2021/04/low-carb-avocado-salad-dressing-dip.html

Nutritional info per serving (without garnishes), approximately: 429.34 calories ~ 32.26 grams fat ~ 13.6 grams net carbs ~ 20 grams protein                 

Nutritional info per serving (with garnishes), approximately:                                         479.6 calories ~ 37.4 grams fat ~ 14.3 grams net carbs ~ 20 grams protein

Notes: Pupusas (pronounced: puh-poo-suhz) with Curtido is a dish that originated in El Salvador. (They are similar to Mexican Gorditas.) This low carb version is a tasty adaptation to serve on salad or with enchiladas, chile rellenos, tacos and more.