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Add all ingredients for the batter to a blender and blend until smooth.
Heat a nonstick skillet or griddle over medium heat. Add a small amount of oil to coat the surface.
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.
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.
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.
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!