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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.