JIMMY'S CACHAPAS
I was looking for a recipe for cachapas one day so my husband could have some. He lived in Venezuela for a couple years and this was one of his favorite foods. He said they served these with a thick slice of either jack or mozzarella cheese. Anyway, I found this online and it's from Jimmy's Bronx Cafe.
Provided by Pismo
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In the bowl of a food processor fitted with the metal blade, puree the corn with milk, sugar, salt, pepper, egg and cornmeal. The batter should be the consistency of a thick pancake batter.
- Heat a large nonstick saute pan over low heat. Add 1 tbsp butter.
- When the butter has melted and is hot, add batter, forming 3 inch rounds. Cook for 2 minutes on each side.
- Repeat process with remaining butter and batter.
- The cachapas may be made 2 hours in advance and kept uncovered at room temperature. They may be reheated in a 350°F oven until heated through.
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Dominique Jasmin
[email protected]Avoid this recipe at all costs!
Okezie Kanu
[email protected]I'm not sure what went wrong, but these cachapas were the worst thing I've ever cooked.
Jovi P
[email protected]These cachapas were a complete disaster. The corncakes were raw in the middle and the cheese filling was runny.
Malik McCalla
[email protected]I would not recommend this recipe to anyone. It's a lot of work for a very disappointing result.
Khaleku zzaman
[email protected]These cachapas were a waste of time and ingredients. They were bland and tasteless.
Tony Capri
[email protected]I thought these cachapas were just okay. They weren't as good as I was hoping they would be.
Wendell Switzler
[email protected]I had a hard time finding fresh corn on the cob, so I used frozen corn instead. The cachapas still turned out good, but they weren't as flavorful.
oindo douglas
[email protected]The corncakes were a little dry, but the cheese filling was delicious.
Ty'lynn Taylor
[email protected]These cachapas were a little too sweet for my taste, but they were still good.
Sarita Wilson
[email protected]I served these cachapas with sour cream and salsa and they were a hit!
Reny Boy
[email protected]These cachapas are a great way to use up leftover corn on the cob.
Pelumi Ojediran
[email protected]I used a combination of mozzarella and cheddar cheese in the filling and it was delicious.
nakabuye annet
[email protected]I added some chopped cilantro to the corn batter and it gave the cachapas a nice fresh flavor.
Agboche Gideon
[email protected]These cachapas were easy to make and turned out great! I will definitely be making them again.
Saeed Mohsin
[email protected]I love the combination of sweet corn and salty cheese in these cachapas. They're a great appetizer or side dish.
MD MAHABUB ULLAH
[email protected]These are the best cachapas I've ever had! The corncakes are perfectly crispy on the outside and soft and fluffy on the inside.
killer 135
[email protected]I've made these cachapas a few times now and they're always a crowd-pleaser. The recipe is easy to follow and the results are delicious.
Syco_king Khan
[email protected]These cachapas were a hit at my dinner party! Everyone loved the sweet corn flavor and the gooey cheese filling.