Cachapas are cheese-filled corn pancakes that are native to Venezuela. They’re called arepa de choclo in Colombia, chorreada in Costa Rica, toquete or toquera in Mexico and güirila in Nicaragua.
- 1 lb fresh corn , frozen or canned
- ½ cup milk
- 2 eggs
- 2 tablespoons cornmeal (yellow or white)
- 2 tablespoons all-purpose flour (optional)
- 1 tablespoon caster sugar
- 1 tablespoon melted butter
- Melted butter (for the pan and for serving)
- 16 oz. queso blanco , cut into thin slices (such as halloumi, Indian paneer, mozzarella, farm cheese, quark or tvorog)
- 1 teaspoon salt
- Non-stick pan
- Pastry brush
- Large spatula
- If the corn is frozen, thaw it completely.
- Whether the corn is frozen, canned or fresh, drain it well and place it in the bowl of a blender.
- Add the milk, cornmeal, sugar and salt to the blender and blend for just a few seconds so that the mixture is a little homogeneous but it is also important that it stays somewhat lumpy.
- Add 1 tablespoon of melted butter and the eggs and blend again for a few seconds.
- The texture should be quite crumbly, so rectify it if necessary: all types of corn do not have the same amount of liquid, if necessary add 1 to 2 tablespoons of all-purpose flour and mix again for a few seconds until obtaining a thick mixture, which can be poured into a pan with a ladle.
- Place the batter in a container, cover it and let it rest in the refrigerator for an hour.
- Heat a non-stick skillet over medium heat.
- Brush the bottom of the skillet with melted butter.
- Pour in a ladle of batter and spread it quickly with a spatula into a circle of about 6 inches (15 cm) in diameter and ¼ inch (½ cm) thick.
- Wait for bubbles and holes to appear on the surface (about 2 to 3 minutes), before turning over the cachapa very gently using a large spatula. Cook again for 2 to 3 minutes and gently place it on a plate using a large spatula.
- Repeat the operation until the batter is used up.
- As the cachapas cook, place a portion of cheese inside and fold them in half.
- Brush the cachapas with a little melted butter.
- Serve and enjoy hot.