To make pupusas:

1. Put mozzarella and cream cheese in a microwave safe bowl and microwave for one minute. Stir well then return to microwave for another minute. Stir well to combine.
2. Add egg to bowl and mix until egg is well incorporated. Add in almond flour and mix. The dough should be starting to form now. If it’s too sticky to work with, you can add some more almond flour.
3. Once it’s ready to go, either set aside or (recommended) put in plastic wrap and put in the freezer for 15 minutes.
4. In a separate bowl, mix together green onions (if using) and Monterey Jack cheese.
5. Take dough out of freezer and roll out (this is easier to do on parchment paper, plastic wrap or a silicone baking sheet).
6. Using a pastry cutter or a cup, cut dough into circles. You may need to roll the dough out a few times with the excess and continue to make more circles until tire’s no more dough and you have an even number of circles.
7. Place cheese in the middle of circle, then top with another circle of dough. Press the edges firmly together with your fingers, a fork or with plastic wrap on top and then your hands.
8. Continue until all remaining dough has been used and you’ve made all of your pupas.
9. Cook in a cast iron pan or skillet over medium heat in butter 4 minutes per side until lightly golden brown.

To make curtido:

1. Mix everything together in a bowl or mason jar and let sit in fridge for atlas 30 minutes prior to serving.

To serve:

1. Place pupasas on a serving platter or plate and top with curtido (or serve on side) then add your desired toppings (I used crema and pickled red onions)