Venezuelan Brunch Delight: Cachapa Stuffed with Queso Blanco & Guayana-Spiced Roasted Vegetables
Discover a scrumptious and visually stunning Venezuelan Brunch Delight featuring cachapas stuffed with queso blanco and roasted vegetables seasoned with Guayana spices. This advanced recipe is perfect for impressing guests and exploring the rich flavors of Venezuelan cuisine, while the elegant image prompts and SEO phrasing will captivate online readers.
Allergens
Dairy (queso blanco)
Ingredients
- 2 cups cornmeal
- 3 cups whole milk
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 ounces queso blanco, crumbled
- 2 cups assorted vegetables (bell peppers, zucchini, red onion)
- 1 tablespoon Guayana spice blend
- 3 tablespoons olive oil, divided
- Fresh cilantro leaves for garnish
Instructions
- In a large bowl, whisk together the cornmeal, milk, sugar, eggs, baking powder, and salt until well combined. Let the batter rest for 30 minutes.
- Preheat oven to 400°F (205°C). Toss the assorted vegetables with 2 tablespoons of olive oil and Guayana spice blend. Spread them on a baking sheet and roast for 20 25 minutes or until tender.
- In a non stick skillet, heat the remaining tablespoon of olive oil over medium heat. Pour 1/4 cup portions of the batter onto the skillet and cook until golden brown, then flip and cook the other side. Repeat for all cachapas.
- To assemble, spread queso blanco on one half of each cachapa, top with roasted vegetables, and fold in half.
- Serve garnished with fresh cilantro leaves.
Chef’s Insight
The Guayana spice blend can be found in specialty markets or made at home using equal parts ground coriander, ground cumin, paprika, and ground black pepper.
Notes
Be sure to rest the cachapa batter before cooking for best results.