Cachapas with Mozzarella
Venezuelan corn pancakes filled with melted mozzarella cheese, a quick and delicious meal.
25m4Servings
Nutrition
217kcal
7gProtein
26gCarbs
9gFat
Ingredients
CACHAPAS
Canned Sweet Corn
300 g
Eggs
2 whole
Pre-cooked Corn Flour
40 g
Sugar
20 g
Salt
½ tsp
Butter
20 g
FILLING
Fresh Mozzarella Cheese
1 piece
Equipment
Cast Iron Skillet
Instructions
1Prepare the Batter
5m
5mDrain Corn
Drain the canned corn, reserving any liquid if needed for consistency.
Blend Ingredients
In a bowl or blender cup, combine the drained corn, eggs, pre-cooked corn flour, sugar, and salt. Blend until smooth, adding a little reserved corn liquid if the mixture is too thick. Add the butter and blend again until incorporated.
2Cook the Cachapas
15m
15mHeat Pan
Heat a lightly oiled or buttered non-stick skillet or cast iron pan over medium-low heat.
Form Cachapa
Pour about 1/2 cup of batter into the hot pan and spread it into a round shape with a ladle or spatula. Cook for about 8 minutes, or until golden brown on the bottom.
Flip and Add Cheese
Flip the cachapa carefully. Add slices of mozzarella cheese to one half of the cachapa. Cook for another 3-5 minutes, or until the cheese is melted and the cachapa is cooked through.
Fold and Serve
Fold the cachapa in half over the cheese. Cook for another minute until the cheese is fully melted. Serve immediately.
Tips
Ensure your pan is not too hot to prevent the cachapas from burning before they cook through.
The consistency of the batter should be thick but pourable; adjust with a little reserved corn liquid or more corn flour if needed.
Fresh mozzarella melts best, but any good melting cheese can be substituted.