Cachapas with Cheese
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Sweet corn pancakes blended coarsely so they keep their kernels, griddled until golden, then folded around soft white cheese while it melts at the edges.
By Mia HartwellUpdated July 30, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Sweet corn pancakes folded around melting white cheese
- Blended coarsely so the kernels stay visible
- No wheat flour, so naturally gluten free
- Batter keeps three days in the fridge
Cachapas with Cheese
40 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 390kcal
- Protein
- 16g
- Carbs
- 42g
- Fat
- 18g
- Fiber
- 4g
- Sugar
- 12g
Step-by-Step Instructions
- 1
Put the corn, milk, egg, cornstarch, sugar, salt, and melted butter in a blender.
- 2
Pulse 8-12 times, then blend about 15 seconds. The batter should be cohesive but still speckled with small pieces of corn, not completely smooth.
- 3
Rest the batter 5 minutes. It should look like thick pancake batter and fall slowly from a spoon.
- 4
If it runs like thin cream, stir in masarepa one tablespoon at a time, waiting 2 minutes after each addition.
- 5
Heat a 10- or 12-inch nonstick skillet or griddle over medium heat and add a thin film of butter or oil.
- 6
Pour in about 1/2 cup (120 ml) batter and spread gently into a circle 6-7 inches (15-18 cm) across and roughly 1/4 inch (5-6 mm) thick.
- 7
Cover and cook 3-4 minutes, until bubbles appear, the surface loses its wet shine, and the edges look set.
- 8
Slide a broad spatula underneath and flip decisively. Cook uncovered 2 1/2 to 3 1/2 minutes, until the second side is golden.
- 9
Lay a quarter of the cheese over half the cachapa, fold the other half over, and cook 30-60 seconds more until the cheese begins to soften.
- 10
Move to a warm plate and repeat with the remaining batter, adjusting the heat so the butter does not burn.
Pro Tips for the Best Results
- Do not blend the batter smooth. The small pieces of kernel are what give a cachapa its texture, and a fully pureed batter cooks up dense and doughy.
- A cachapa that tears is usually too wet, flipped too early, or too wide. Add masarepa, wait for bubbles and dry edges, or make them smaller.
- Covering the pan for the first side traps steam and sets the top, which is what makes the flip reliable.
- Canned corn works but is softer and wetter, so expect to need more masarepa to bring the batter together.
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How to Cook Cachapas with Cheese
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Blend coarse, not smooth
Pulse first, then blend for only about 15 seconds. You are looking for a batter that holds together while still showing broken pieces of kernel. Running the blender until smooth releases too much starch and produces a heavy, gluey pancake instead of a tender one.
Cover the first side
Corn batter has no gluten to hold it together, so it needs to set before it can be moved. Covering the pan for 3-4 minutes traps steam and firms the top surface. Wait for bubbles across the middle and dry-looking edges, then flip in one confident motion.
Fold while the cheese is still soft
Add the cheese to one half after the second side has coloured, fold over, and give it under a minute. The residual heat softens the cheese without letting it run out of the sides, and the cachapa should reach the plate with cheese just visible at the fold.
Storage & Make-Ahead
Cooked cachapas keep 3-4 days in the fridge, separated with parchment. Freeze unfilled for about a month. Reheat in a lightly buttered skillet over medium-low for 2-3 minutes per side, adding the cheese after the first flip. Microwaving softens the surface and is less successful. Uncooked batter keeps covered in the fridge for up to 3 days.
Serving Suggestions
This cachapas with cheese pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
What cheese is traditional in a cachapa?+
Queso de mano or queso guayanés, both soft, mild, fresh white cheeses. Outside Venezuela, low-moisture mozzarella is the closest widely available match for that combination of mildness and melt. Queso fresco tastes right but melts far less readily.
Can I make the batter ahead?+
Yes. Keep it covered in the fridge for up to three days. Liquid separates as it sits, so stir it thoroughly before cooking and check the consistency again, since it usually thickens slightly overnight.
Can I make them without egg?+
Yes, and eggless cachapa traditions do exist. Leave the egg out, increase the cornstarch to 2 tablespoons (16 g), and plan on roughly 3-4 tablespoons (30-40 g) of masarepa to hold the batter together.
Are cachapas sweet or savoury?+
Both, which is the point. The corn and the added sugar make the pancake noticeably sweet, and the salty fresh cheese folded inside plays against it. Many people also spread butter inside before adding the cheese.
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