The first time I had a cachapa was at a Venezuelan restaurant called Alma llanera. Fresh corn masa, queso de mano melting inside, that natural sweetness that needs nothing else to be perfect. I later discovered the joy of stuffed cachapas, which take this delightful dish to another level.
And in that first bite, I was home. Stuffed cachapas are a wonderful way to enjoy the rich flavors of the Caribbean.
Not because we have cachapas in the Dominican Republic. But because corn, masa, melted cheese, the way a simple dish can be everything - that is Caribbean to the bone. Venezuela and the Dominican Republic share more in the kitchen than most people realize, especially when it comes to delicious stuffed cachapas.
This version was born from that connection. The traditional Venezuelan cachapa as the base - sweet, crispy outside, soft inside. And tucked inside, the most Dominican thing I know: pollo guisado with sofrito, a creamy avocado purée, and a cilantro-lime Greek yogurt sauce that ties it all together.
The result is 37 grams of protein per serving. Two cultures on one plate. And proof that Latin food was always the high-performance diet the world is just now discovering.
Gaila | AFPA Certified Nutritionist | Dominican Cook
WHY THIS DISH WORKS AFTER 45
Discover the Delight of Stuffed Cachapas
Corn is naturally gluten-free and high in fiber. Dominican pollo guisado cooked in bone broth adds collagen and quality protein. Avocado brings healthy fats that support hormone health. And the Greek yogurt sauce adds extra protein while replacing heavy cream in the smartest way possible.
This is not fusion for the sake of fusion. It is building the plate with intention.
Arepas are made of ground corn dough or cooked flour, like pancakes; the cachapa is slightly thicker and lumpier because of the pieces from corn kernels. For this recipe, I had some sauteed beef left and added that to the cheese, and served the cachapa with some fresh greens! great! for a quick lunch or dinner!
Cachapas are traditionally eaten with Queso de Mano (handmade cheese), a soft, mozzarella-like cheese, and on occasion with fried pork chicharrón on the side. Cachapas can be very elaborate, including different kinds of cheese, milky cream, or jam. They can be prepared as an appetizer, or as a full breakfast with hand cheese and fried pork.
Cachapas Stuffed with Pollo Guisado - A Caribbean High-Protein Twist
Ingredients
The Cachapa:
- 2 cups corn kernels fresh or canned, drained
- 2 tablespoons masa harina
- ¼ cup high-protein milk
- 1 large egg
- 1 pinch salt
- 1 teaspoon sugar optional - fresh corn is already sweet if your watching your sugar, use allulose
- Avocado oil spray
The Pollo Guisado (filling):
- 1 lb chicken breast cubed or shredded
- ½ cup low-sodium bone broth
- 2 tablespoons tomato paste
- ½ red onion diced
- 1 green pepper diced
- 3 garlic cloves minced
- 1 teaspoon Dominican oregano
- Salt and pepper to taste
- 1 teaspoon avocado oil
The Avocado Purée:
- 2 ripe avocados
- Juice of ½ lime
- Salt to taste
The Cilantro-Lime Yogurt Sauce:
- ½ cup 0% Greek yogurt
- ¼ cup fresh cilantro finely chopped
- Juice of 1 lime
- 1 small garlic clove grated
- Salt to taste
Instructions
Make the pollo guisado
- Heat avocado oil in a skillet over medium heat. Sauté the garlic, onion, and green pepper for 2-3 minutes. Add the chicken cubes and sear on all sides. Stir in the tomato paste, Dominican oregano, and bone broth. Cook on medium-low for 20 minutes until the chicken is tender. For shredded chicken, remove from the pan, shred with two forks, and return to the sauce.
Make the avocado purée
- Mash the avocados with a fork. Add lime juice and salt. It does not need to be perfectly smooth - a rustic texture works better inside the cachapa.
Make the cilantro-lime yogurt sauce
- Combine the Greek yogurt with the chopped cilantro, lime juice, and grated garlic. Season with salt. Refrigerate until ready to serve.
Make the cachapas
- In a blender, combine the corn, masa harina, milk, egg, salt, and sugar. Pulse until you have a thick batter with texture - not completely smooth. Heat a non-stick skillet over medium heat and spray with avocado oil. Pour ½ cup of batter per cachapa and gently spread into a circle. Cook 2-3 minutes per side until the edges are golden and the surface looks dry. Flip and cook 1-2 minutes more.
Assemble
- Over each cachapa, layer the pollo guisado, a generous spoonful of avocado purée, and a drizzle of the cilantro-lime yogurt sauce. Serve immediately.
Nutrition
FAQ
What are cachapas? Cachapas are fresh corn flatbreads traditional to Venezuela and Colombia, thicker and sweeter than an arepa. They are cooked on a budare or skillet and traditionally filled with queso de mano. Their origin is pre-Columbian.
Why use Dominican pollo guisado as the filling? Dominican pollo guisado, cooked in sofrito and bone broth, is naturally high in protein and collagen. As a cachapa filling, it adds depth of flavor and turns a light dish into a complete meal with 37g of protein per serving.
Can I make cachapas without masa harina? Yes. If your corn is very fresh and tender, you can skip it - the batter will have enough natural starch. Masa harina helps add structure when using canned corn.
Is this dish bariatric-friendly? In the general and maintenance phases, yes. The pollo guisado and Greek yogurt are easy-to-digest proteins. The cachapa itself is denser - eat a smaller portion and prioritize the protein filling first. Always follow your bariatric team's guidance for your specific phase.
Can I prep the components ahead of time? Yes. The pollo guisado keeps 4 days in the fridge. The yogurt sauce keeps for 3 days. Make the cachapas fresh - the batter comes together in 5 minutes, and they cook quickly once everything else is ready.
Love this kind of Latin high-protein cooking? Start with my 5 High-Protein Dominican Bowls - free guide, same soul.
If this plate spoke to you, there are 27 more like it in the Dominican High-Protein Recipe Guide. Two cultures, one table, all the protein your body needs after 45. Find it at stan.store/strengthandsazon.
Con fuerza y sazón,
I've never been to Venezuela nor Colombia, but after such a beautiful presentation, I want to buy a ticket immediately - I know I wouldn't be starving in these countries! Awesome pancakes! Even though I've never incorporated corn in them, that sounds so good. Why not indeed? Nicely done, Gaila!
Ben!! Thank you! You know I do like my savory food with a touch of sweetness and this is the perfect combination for that and all that cheese! it's truly delicious!
These look absolutely divine. Though I don't have clay to cook them on, I'll be trying this new-school on my range griddle. Wow. Just beautiful!
Thank you Adam! I did my on the stove top on a regular frying pan! 😉
Growing up in South Florida, I ate Arepas like they were potato chips, but I've never had Cachapas. I'm so excited to see this recipe and can't wait to try it. Pics look fantastic too 🙂
Karrie! thanks for stopping by! let me tell you that I have always preferred cachapas to arepas! both amazingly good but I love having some sweet touch on my savory foods! and corn is perfect!
Great looking dish. I'll be giving this one a try soon.
Oh my YUMMMM! I freggin' LOOOVEEEEE arepas, but I have never had the pleasure of trying cachapas... and now thanks to you, I can (and will) indulge in these delicious pancakes. These look so scrumptious, G. I want to jump through my computer screen and eat ALLLLL of your cachapas! 🙂 Thanks for introducing me to yet ANOTHER stellar dish. Cheers, my sweets! xoxo
P.S. Sorry if I have been M.I.A. I'm in the process of moving almost half way across the country (south to north).. So i've been CRAZY stressed. Hugs!
Hi Chey!! I imagine you were up to something! These are soo good!! so try and let me know how you liked them!! Hugs!!
Looks delicious! One question, though. If using canned corn, do you drain it first?
I finally got around to making these tonight. I lived in Colombia until I was 8 years old and never had them. But got to try them recently at a Venezuelan restaurant in Orlando. These are delicious but REALLY hard to flip, I think if I'd had a bigger spatula it might have been easier but they do fall apart really easily. Also I only got 6 pancakes using a 1/4 cup measuring cup so it was a lot less than I thought it would be. But enough for the 3 of us 🙂
(also used honey in place of sugar as my hubby can't eat refined sugar)
Hello Monica! thank you so much for your feedback! I am glad you tried it out and I agree these can be tricky to flip, so for sure get a bigger spatula! Thank you for stopping by! ????
Recipe looks great, can't wait to try it. The FONT IS IMPOSSIBLE to read though.... Why?!?
Hey! thanks for your interest in my blog! I will be figuring out a better reading font.
I could not get these to cook up as a solid pancake. It was so frustrating because the flavor is good. Byt I just noticed if I use the recipe listed and click on the 1x, 2x, and 3x buttons, they all say to use 2 cups of corn kernels even though the amount of canned corn changes. I followed the recipe for 1x the recipe, and used 2 cups of frozen kernels. I hope this just means I needed 1 cup, and not 2. Maybe that's why they wouldn't hold up, I tried adding an egg and it still was not right.
Just had to mention in case anyone has the same experience!
Hello Cara,
So sorry to hear about the cachapas. The recipe is for 1 big can of corn or 2 cups of kernels. Was the dough too liquid? or too thick? I hope this helps you try again. Regards, Gaila