1-Add all ingredients for the batter to: Add all ingredients for the batter to a blender and blend until smooth.
2-Heat a nonstick skillet or griddle over: Heat a nonstick skillet or griddle over medium heat. Add a small amount of oil to coat the surface.
3-For each cachapa, pour a ladleful of: For each cachapa, pour a ladleful of the batter onto the skillet, using the back of the ladle to spread it into a circular shape, similar to a pancake. You can make them as small or as large as you prefer.
4-Cook the cachapas for about 2-3 minutes: Cook the cachapas for about 2-3 minutes on each side, or until they are golden brown and cooked through. You’ll notice bubbles forming on the surface, similar to cooking regular pancakes.
5-Place jalapeno slices, if using, on the: Place jalapeno slices, if using, on the cachapas before flipping them. Cook for 2-3 minutes on the other side and flip it back. Place a generous amount of shredded mozzarella cheese on one half of a cachapa. Fold the other half over the cheese to create a halfmoon shape. Cook for an additional 1-2 minutes on each side, or until the cheese is melted and gooey, and the cachapa is nicely toasted.
6-Repeat the filling and cooking process for: Repeat the filling and cooking process for the remaining cachapas. Once all the cachapas are filled, toasted, and cheesy, serve them warm along with sour cream!