Pupusas Revueltas

1  tablespoon		oil
1  lb.		pork belly
1/2  lb.		cheddar cheese
1/2		small onion
1		medium green pepper
1		small tomato
1/2  teaspoon		salt
5  cups		corn flour
6  cups		water
2  cups		Refried Beans - Canned

Tip: For nutritional information on all the ingredients in Pupusas Revueltas just click on each ingredient name. Then adjust the serving size for any Pupusas Revueltas ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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