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Venezuelan Cachapas with Cheese

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Venezuelan fresh-corn cachapas folded around mild white queso de mano.
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Cachapas are beloved Venezuelan fresh-corn pancakes, prized for their gentle sweetness and soft, flexible texture.

A coarse fresh-corn batter cooks on a griddle before each pancake is folded around mild queso de mano.

Keep the heat moderate so the thick center sets before the corn sugars brown too deeply.

Serving Suggestions

Serve hot for breakfast or supper with extra cheese, avocado, or shredded beef.

A smooth fresh-corn cachapa cooking on a cast-iron griddle beside a bowl of batter.

Recipe Notes

Store the unfilled pancakes for two days and reheat on a dry griddle.

Venezuelan fresh-corn cachapas folded around mild white queso de mano.

Venezuelan Cachapas with Cheese

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Tender fresh-corn pancakes folded around mild white cheese and cooked until softly golden.
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Prep Time 20 minutes
Cook Time 25 minutes
Batter Resting 10 minutes
Total Time 55 minutes
Servings: 6 cachapas
Course: Main Course
Cuisine: Venezuelan
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Cachapa Batter
  • 5 cups fresh corn kernels from about 6 large ears
  • 1/2 cup whole milk
  • 1/3 cup fine yellow cornmeal
  • 1 tbsp granulated sugar adjust to the sweetness of the corn
  • 1 tsp fine salt
  • 3 tbsp unsalted butter melted, divided
Filling
  • 12 oz queso de mano or low-moisture mozzarella cut into broad thin slabs

Equipment

  • Blender or food processor
  • Mixing bowl
  • Cast-iron griddle or skillet
  • Wide spatula

Method
 

Make the Batter:
  1. Pulse corn, milk, cornmeal, sugar, salt, and 1 tablespoon melted butter until thick and spoonable with some visible corn texture.
  2. Transfer to a bowl and rest for 10 minutes so the cornmeal hydrates.
Cook the Cachapas:
  1. Heat a griddle over medium and brush lightly with butter. Spread about 3/4 cup batter into a 6-inch round with an irregular edge.
  2. Cook 4 to 5 minutes until set and broadly golden underneath. Turn carefully and cook 3 minutes more. Repeat with the remaining batter.
Fill and Serve:
  1. Lay cheese over one half of each hot cachapa, fold loosely, and return to the griddle for 1 minute per side until the cheese softens.
  2. Serve immediately while the cachapas are tender and the cheese is warm.

Nutrition

Calories: 430kcalCarbohydrates: 55gProtein: 18gFat: 18gSaturated Fat: 10gCholesterol: 50mgSodium: 590mgFiber: 5gSugar: 12g

Notes

  • Fresh sweet corn gives the best flavor; if the batter spreads too quickly, add 1 tablespoon more cornmeal.
  • Refrigerate cooked unfilled cachapas for two days and reheat on a dry griddle before filling.

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