Step 1

Heat oil in a large nonstick pan. Add chicken, and sauté until chicken turns white. Constantly stir the chicken to make sure it is evenly cooked.

Step 2

Add onion, garlic, green pepper, tomato, and salt, and mix well. Cook over medium heat until the mixture is cooked through (to a minimum internal temperature of 165 °F). Remove the pan from the stove. Put the mixture in a bowl and cool in the refrigerator.

Step 3

While the chicken mixture is cooling, place the corn flour in a large mixing bowl and gradually stir in enough water to make a stiff tortilla-like dough.

Step 4

When the chicken mixture has cooled, mix in the cheese.

Step 5

Divide the dough into 24 portions. With your hands, roll the dough into balls. Press a hole in each ball with your thumb.

Step 6

Put about a tablespoon of the chicken mixture into the hole formed in each ball. Fold the dough over to completely enclose it. Press the ball out with your palms to form a disk.

Step 7

In a very hot iron skillet, cook the pupusas on each side until golden brown.

Step 8

Serve hot with Encurtido Salvadoreño.

Step 9

Blanch the chopped cabbage in boiling water for 1 minute. Discard the water.

Step 10

Place the cabbage in a large bowl and add the grated carrots, sliced onion, red pepper flakes, oregano, olive oil, salt, brown sugar, vinegar, and water.

Step 11

Refrigerate for at least 2 hours before serving.

Step 12

Serve with Pupusas Revueltas or as a side for other dishes.