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Carnitas Pupusadillas (a.k.a. Triple Decker Carnitas Grilled Cheese)

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Jacquelyn Carioscia

Blog Name

Experimental Epicurean

Carnitas Pupusadillas (a.k.a. Triple Decker Carnitas Grilled Cheese)

Carnitas and Pupusas

What kid doesn’t like a variation of a grilled cheese sandwich? This recipe thrills the young and old alike.

Serves 2

20 Minutes

5 Minutes

  • 1/2 cup frozen corn kernels
  • 1 ounces queso fresco
  • 1 tablespoon fresh cilantro
  • ¼ teaspoon freshly minced garlic
  • 1/8 teaspoon salt
  • ½ cup Del Real Carnitas
  • 1 cup shredded Mexican blend cheese
  • ¼ cup diced baby tomatoes
  • 4 Del Real cheese and bell pepper pupusas

Place the corn in a microwave safe bowl with 2 tablespoons water. Heat for 2 minutes, then drain and add to a food processor. Blend the corn until smooth, then add in the queso fresco and blend until smooth. Add the cilantro, garlic, and salt to the food processor and pulse until the cilantro is chopped and mixed in. Scoop the corn mixture into a large bowl, then add the carnitas, shredded cheese, and diced tomatoes and mix until well incorporated and the carnitas is distributed. Place a paper towel on a microwave safe plate and place the pupusas in a single layer on the plate and microwave for 1 minute. Remove the pupusas from the microwave and evenly divide the carnitas/cheese mixture between two of the pupusas, spreading to near the edge in an even layer. Place the remaining two pupusas over the carnitas/cheese layer making two sandwiches. Heat a nonstick skillet over medium high heat. Gently place the sandwiches in the pan and grill for 1-1 1/2 minutes per side, flipping once, until sides are golden and cheese mixture is melted. Remove from the pan, cut in half and serve immediately.