Name: Caracas Bistros Mini Cachapa With Cheese (3) Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Venezuelan
Ingredients: 2 cups fresh corn kernels (from about 3 medium ears) or frozen thawed; 1 tbs all-purpose flour; 1 tsp sugar; 1 tsp salt; 1 tsp baking powder; 3 tbs whole milk; 1 tbs unsalted butter, melted; 2 tsp vegetable oil or neutral oil (for cooking); 3 oz fresh queso blanco, queso de mano, mozzarella, or farmer's cheese, grated or thinly sliced; 1 tsp unsalted butter (for spreading inside, optional); 1 tsp fresh cilantro (optional), finely chopped

Method

Prepare batter

Blend corn to batter

Place the fresh corn kernels (or thawed frozen corn) in a blender. Add the milk, melted butter, sugar, and salt. Pulse/blend until you have a coarse-smooth mixture — you should still see tiny corn flecks for texture. Do not overblend into a completely smooth puree; the batter should be slightly textured.

Add dry ingredients

Transfer the blended corn to a medium bowl. Stir in the all-purpose flour and baking powder until just combined. The batter should be pourable but thick — similar to a thick pancake batter. If it seems too thick, stir in up to 1 tablespoon additional milk; if too thin, add 1 teaspoon more flour.

Cook mini cachapas

Heat pan

Heat a nonstick skillet or griddle over medium-low to medium heat. Brush or wipe a little vegetable oil across the surface so it's lightly greased. For consistent mini cachapas, use a 3-4 inch ring mold or a 1/4-cup measure to portion batter.

Portion batter

Spoon about 2 tablespoons (roughly 1/4 cup) of batter into the ring mold or directly onto the pan for each mini cachapa. If using a ring mold, wait about 30–45 seconds for the edges to set, then carefully remove the mold with a thin spatula.

Cook first side

Cook the mini cachapas on the first side until the edges look set and bubbles appear on the surface, about 2–3 minutes. The underside should be golden-brown. Adjust heat as needed so they brown without burning.

Add cheese and finish

Flip each cachapa with a spatula. Immediately place about 0.5–1 ounce (15–30 g) of grated or thinly sliced cheese on the cooked side, then close by pressing gently with the spatula or stacking two mini cachapas cheese-side together. Cook an additional 1–2 minutes until the cheese melts and the second side is golden. If using butter, spread a thin layer on the cooked side before adding cheese for extra richness.

Serve

Transfer finished mini cachapas to a warm plate and keep covered lightly with foil while you finish the rest to retain heat. Sprinkle with chopped cilantro if using. Serve immediately while the cheese is melted.

Makes about 6 mini cachapas (3 servings). Adjust cooking quantity and keep warm in a low oven (90–100°C / 200–210°F) if preparing ahead briefly.