Mini pumpkin cachapas with sweet pepper perico and hand cheese

Instructions

1. 1

   Place the sweet corn kernels, cooked pumpkin, pre-cooked cornmeal, milk, sugar, 1/2 teaspoon of salt, and melted butter in a blender. Blend until you have a thick, slightly coarse, and even batter.

2. 2

   Let the cachapa batter rest for 5 minutes so the cornmeal can absorb some of the liquid.

3. 3

   Meanwhile, whisk the eggs in a bowl with the remaining 1/2 teaspoon of salt until well combined.

4. 4

   Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the white onion and Venezuelan sweet pepper, and sauté for 3 minutes until fragrant and tender.

5. 5

   Add the ripe tomato and cook for 2 more minutes, stirring, until it loses some of its moisture. Pour in the beaten eggs and cook gently, stirring, for 2 to 3 minutes until you get a juicy perico. Add the fresh cilantro, mix, and remove from the heat.

6. 6

   Heat a nonstick skillet or griddle over medium heat and, if desired, preheat it to about 350 °F / 175 °C. Lightly grease with some of the remaining 1 tablespoon of vegetable oil.

7. 7

   Pour portions of batter, about 3 tablespoons for each mini cachapa, and shape into 3 to 4 inch rounds. Cook each one for 2 to 3 minutes on the first side, until bubbles appear and the edges look set.

8. 8

   Flip the mini cachapas and cook for 2 more minutes on the other side until lightly golden yet flexible. Repeat with the remaining batter, lightly greasing the pan with the rest of the vegetable oil as needed.

9. 9

   Serve the mini cachapas hot, top each one with a spoonful of sweet pepper perico, and finish with shredded hand cheese on top.

10. 10

    If desired, let them rest for 1 minute before serving so the hand cheese gently warms from the perico without fully melting.