In nonstick skillet, sauté chicken in oil over low heat until it turns
white. Stir chicken constantly to keep it from sticking.
Add onion, garlic, green pepper, and tomato. Cook chicken mixture
through. Remove skillet from stove and let mixture cool in refrigerator.
Meanwhile, place flour and salt in large mixing bowl and stir in enough
water to make stiff, tortilla-like dough.
When chicken mixture has cooled,
mix in cheese.
Divide dough into 24 portions. With
your hands, roll dough into balls and
flatten each into 1/2-inch thick circle.
Put spoonful of chicken mixture in
middle of each circle of dough and
bring edges to center. Flatten ball of
dough again until it is 1/2-inch thick.
In very hot iron skillet, cook pupusas
on each side until golden brown.
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