Protein Cachapa

Ingredients

• 1 lata canned corn (drained)
• 0.5 cup cottage cheese
• 1 egg (large)
• 0.25 cup precooked cornmeal (P.A.N. type or similar)
• 0.25 cup milk (the author suggests high-protein milk such as Fairlife)
• 0.5 cup mozzarella cheese (shredded, for the filling)

Steps

1. 1

   Place the drained can of corn, the half cup of cottage cheese, the egg, the quarter cup of cornmeal, and a splash of milk into a blender.

2. 2

   Blend the ingredients well, but try not to over-process so that the mixture retains some corn bits, which will provide a better texture.

3. 3

   Heat a non-stick skillet over medium heat. If necessary, lightly grease with a little oil or butter.

4. 4

   Pour a portion of the mixture into the skillet, forming a circle. Cook until bubbles form on the surface and the edges look dry.

5. 5

   Carefully flip the cachapa and cook on the other side until golden brown.

6. 6

   Place the mozzarella cheese (or your preferred cheese) on the hot cachapa, fold in half, and wait for the cheese to melt before serving.

Notes

The author recommends using Fairlife milk to increase the protein content. You can adjust the amount of milk according to the desired consistency, but the batter should be thick.

Nutrition per serving

• breakfast
• high protein
• healthy
• fitness
• gluten-free
• latin
• easy