Venezuelan cachapas are sweet and savory corn pancakes filled with soft, melty cheese. This traditional dish is a beloved street food in Venezuela, offering a perfect balance of sweetness from the corn and saltiness from the cheese. Whether enjoyed for breakfast, lunch, or as a snack, cachapas are a comforting and satisfying treat.
Why You’ll Love This Recipe
- Simple and easy to make – Uses basic ingredients that are easy to find.
- Naturally gluten-free – Made with cornmeal instead of wheat flour.
- Sweet and savory combination – A delicious blend of flavors in every bite.
- Perfectly cheesy – Filled with soft, melty queso de mano or mozzarella.
- Versatile – Can be enjoyed as a main dish, snack, or side.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Fresh corn kernels (or canned, drained)
- Milk
- Cornmeal
- Sugar
- Salt
- Baking powder
- Egg
- Melted butter
- Butter or oil (for cooking)
- Queso de mano or mozzarella cheese (sliced)
Directions
- In a food processor, blend the corn, milk, cornmeal, sugar, salt, baking powder, egg, and melted butter until smooth but slightly chunky.
- Heat a non-stick pan over medium heat and lightly grease it.
- Pour about 1/2 cup of batter onto the pan and spread it into a round pancake.
- Cook for 3-4 minutes until golden brown, then flip and cook the other side.
- Place slices of queso de mano (or mozzarella) on one half of the cachapa.
- Fold it over, let the cheese melt for a minute, and remove from heat.
- Serve warm with butter or extra cheese on top.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 cachapas
- Calories: 280 kcal per serving
Variations
- Cheese options: If you cannot find queso de mano, try Oaxaca cheese, gouda, or even cream cheese for a different texture.
- Extra flavor: Add a pinch of cinnamon or vanilla to the batter for a sweeter twist.
- Savory additions: Top with ham, shredded chicken, or avocado for a heartier meal.
- Dairy-free version: Use plant-based milk and dairy-free cheese alternatives.
Storage and Reheating
- Refrigeration: Store leftover cachapas in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooked cachapas between parchment paper in a sealed container for up to 2 months.
- Reheating: Warm in a non-stick pan over medium heat until heated through, or microwave for 30 seconds to 1 minute.
FAQs
What is a cachapa?
A cachapa is a traditional Venezuelan dish made from fresh corn, similar to a thick pancake, and typically filled with cheese.
Can I use frozen corn?
Yes, you can use frozen corn. Thaw it first and drain any excess moisture before blending.
What if I don’t have a food processor?
You can use a blender, but ensure the mixture remains slightly chunky for the best texture.
What kind of cheese is best for cachapas?
Queso de mano is traditional, but mozzarella, Oaxaca, or gouda work well as substitutes.
Can I make cachapas without cornmeal?
Cornmeal gives cachapas their structure, but you can try substituting masa harina for a similar result.
Are cachapas the same as arepas?
No, cachapas are made with fresh corn and have a softer, pancake-like texture, while arepas are made with pre-cooked corn flour.
How do I make cachapas crispier?
Cook them a little longer on low heat to allow the edges to crisp up without burning.
Can I make mini cachapas?
Yes, simply use less batter per pancake to make smaller, bite-sized cachapas.
What toppings go well with cachapas?
Butter, extra cheese, sour cream, ham, or avocado are all great options.
Can I prepare the batter in advance?
Yes, you can store the batter in the refrigerator for up to 24 hours before cooking.
Conclusion
Venezuelan cachapas with cheese are a delightful combination of sweet and savory flavors. Made with fresh corn and stuffed with melty cheese, they are a comforting dish that can be enjoyed at any time of day. Whether served plain, with toppings, or paired with a protein, cachapas are a delicious and easy-to-make treat. Try this recipe and enjoy a taste of Venezuela in your own kitchen!
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Venezuelan Cachapa with Cheese
- Total Time: 25 minutes
- Yield: 4 cachapas 1x
- Diet: Gluten Free
Description
Sweet and savory corn pancake filled with soft, melty cheese for a classic Venezuelan treat. Perfect for breakfast, a snack, or a comforting meal.
Ingredients
- 2 cups fresh corn kernels (or canned, drained)
- 1/2 cup milk
- 1/2 cup cornmeal
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 egg
- 1 tablespoon melted butter
- Butter or oil (for cooking)
- 8 oz queso de mano or mozzarella cheese (sliced)
Instructions
- In a food processor, blend the corn, milk, cornmeal, sugar, salt, baking powder, egg, and melted butter until smooth but slightly chunky.
- Heat a non-stick pan over medium heat and lightly grease it.
- Pour about 1/2 cup of batter onto the pan, spreading it into a round pancake.
- Cook for 3-4 minutes until golden brown, then flip and cook the other side.
- Place slices of queso de mano (or mozzarella) on one half of the cachapa.
- Fold it over, let the cheese melt for a minute, and remove from heat.
- Serve warm with butter or extra cheese on top.
Notes
- Fresh corn gives the best flavor, but canned or frozen (thawed) corn works too.
- Queso de mano is traditional, but mozzarella or another melty cheese can be used as a substitute.
- Serve with nata (Venezuelan-style sour cream) for extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack, Street Food
- Method: Pan-fried
- Cuisine: Venezuelan, Latin American
