Cheese-Stuffed Venezuelan Corn Cakes (Cachapas)
Recipe

Cheese-Stuffed Venezuelan Corn Cakes (Cachapas)

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Along with arepas, these Cheese-Stuffed Corn Cakes (Cachapas) are very popular in Panamá, Venezuela and Colombia. Typically made with fresh corn, this unique version combines canned creamed corn, pancake mix and cornmeal. While a fresh cheese is traditional in this dish, any type of cheese works well.

5 mins. to Prepare

15 mins. Cooking Time

0 mins. Standing Time

20 mins. Total

Servings: 5 servings

Difficulty: Easy

Ingredients

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Directions

PLACE creamed corn, baking mix, corn meal, egg, butter and sugar in blender container; cover. Blend until smooth. Pour batter into medium bowl. Let rest for 5 minutes.

HEAT griddle or skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup of batter onto hot griddle; cook until bubbles form on surface and bottom turns golden. Turn and cook about 1 minute longer or until golden. Place slices of cheese and ham, if desired, on pancakes and fold over. Remove to serving platter. Keep warm in oven. Repeat with remaining batter. Serve warm.

* May also use ALBERS® White Corn Meal.

Recipe and photo courtesy of Continental Mills, Inc.
ALBERS® is a registered trademark of Continental Mills, Inc.
BISQUICK® is a registered trademark of General Mills, Inc.

Amount Per Serving
Servings: 5 servings
Calories340
Calories from Fat220
 %Daily Value*
Total Fat 24g38%
Saturated Fat 10g51%
Cholesterol 85mg28%
Sodium 610mg26%
Carbohydrates 40g13%
Dietary Fiber 3g10%
Sugars 11g
Protein 12g
Vitamin A10%
Vitamin C2%
Calcium25%
Iron8%
* Percent Daily Values are based on a 2,000 calorie diet.
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