“Cachapitas” with Chicken Avocado Salad - Chef Sabrina Mancin

“Cachapitas” with Chicken Avocado Salad

A “cachapa” is a traditional Venezuelan corn cake. They are usually pretty big and they are served folded like an omelet with a large piece of fresh soft cheese in the middle. In this recipe I made them very small, finger food size and topped them with a fresh chicken avocado salad.




• 1 cup = 150g sweet corn mix (check out the photo for the one I use)
• 1 cup = 185g water
• ¼ cup = 50g whole milk (or 2%)
• 1 T vegetable or corn oil
• ½ tsp salt


• x3 = 200g Chicken thighs*
• 1/3 cup = 60g red onion, chopped finely
• x1 Hass avocado, ripened • ¼ -1/3 cup = 85g Queso de Hoja or Queso fresco
• juice of half a lime
• Hot sauce to taste
• Salt and pepper to taste
• Chopped cilantro or parsley (optional)

*Chicken: The thighs can be boneless and skinless but they always have more flavor at least with the bone in. However you can use what you prefer. You could ALSO just use left over rotisserie chicken.





Serve as appetizers, tapas, bar food or hors d’oeuvres with some extra wedges of lime. Enjoy!

Do you really want to learn?