1. Prepare pupusas.
  2. Combine corn masa, 1-1/4 cups water, salt and pepper in large bowl until soft dough forms. Gradually add more water, if necessary.
  3. Divide dough into 6 equal balls. Make indentation in center of each ball; fill with about 2-1/2 tablespoons cheese. Push dough up and around cheese to completely enclose. Flatten balls with hands or rolling pin into 5-1/2 to 6-inch discs, making sure dough stays sealed. Cover with damp paper towels until ready to cook.
  4. Spray large skillet or griddle with nonstick cooking spray; heat over medium-high heat until hot. Place pupusas in skillet in batches; cook 2 to 4 minutes or until lightly browned, turning once. Keep warm.


  • 1/4 tsp black pepper, ground
  • 2 cups masa mix
  • 1/2 tsp West Creek® Salt
  • 1 cup West Creek® Cheese, Monterey Jack, shredded
  • 1 1/2 cup water, warm, divided