“Delectable Venezuelan Cachapa – A Gluten-Free Delight!”
Enjoy a delicious and easy-to-make Venezuelan Cachapa that's gluten-free and perfect for snack time! With mouthwatering ingredients like maiz amarillo, mozzarella cheese, and onions, this recipe will become your new favorite.
Allergens
Dairy (cheese)
Ingredients
- 1 cup precooked white cornmeal (maiz amarillo) 2 cups warm water 1/2 teaspoon salt 2 tablespoons vegetable oil 1 cup shredded mozzarella cheese 1/4 cup finely chopped onion 2 tablespoons butter, softened
Instructions
- a. In a large bowl, mix the precooked white cornmeal and warm water together until well combined and smooth. Let it rest for about 15 minutes. b. Add salt and stir well. Gradually add vegetable oil while continuously stirring to ensure the consistency is smooth. c. Heat a non stick pan over medium heat, and once hot, pour in approximately 1/3 cup of the cornmeal mixture onto the pan. Spread it evenly to form a circle with a thickness of about 1/4 inch. Cook for 2 minutes on each side or until golden brown. d. Add mozzarella cheese and chopped onion to half of the cooked cachapa, then fold it in half to create a semi circle shape. e. Cook for another minute on each side until the cheese is melted and the onions are slightly caramelized. f. Serve hot with butter on top, and enjoy your gluten free Venezuelan Cachapa!
Chef’s Insight
The caramelized onions add a touch of sweetness that complements the cheese perfectly.
Notes
Ensure to use precooked white cornmeal for the best results.