Gluten-Free Venezuelan Cachapa Stuffed with Cheesy Chicken – A Heavenly Bite
Discover this delightful and authentic Venezuelan cachapa filled with tender shredded chicken and gooey mozzarella cheese, all wrapped in a delicious gluten-free cornmeal dough. Easy to make at home for an unforgettable taste of Venezuela!
Allergens
None
Ingredients
- 100g gluten
- free masarepa (precooked cornmeal) 500ml warm water 2 tsp salt
- Cachapa Filling: 200g shredded chicken 1 cup shredded mozzarella cheese 1/2 cup chopped cilantro
Instructions
- Prepare the dough by mixing masarepa, water, and salt in a bowl until well combined. Let it rest for 10 minutes. Divide the dough into 4 equal portions. Roll each portion into a thin circle. Filling Preparation: In another bowl, combine shredded chicken, mozzarella cheese, and chopped cilantro. Place a portion of the chicken cheese mixture onto one half of a dough circle. Fold the other half over and press the edges to seal. Repeat with the remaining dough and filling. Heat a non stick pan over medium heat, add each cachapa, and cook until golden brown on both sides and cooked through.
Chef’s Insight
Use freshly shredded chicken for the best flavor and texture.
Notes
Serve with a side of guacamole or salsa for an extra burst of flavor.