Thursday, February 3, 2011

Chipa



These chewy cheesy little pillows is a recipe originally from Paraguay. The original rolls are made from Cassava flour or Tapioca Starch, there for making them gluten free. One variation for the recipe are rolls that are hard from the out side but cheesy and tender from the inside. This version of the recipe is a soft muffin, chewy on the inside that taste at its best warm from the oven.**They are so quick and easy to make, you don't need to be following a gluten free diet to enjoy them.

  • 3 cups Tapioca Starch
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup of oil
  • 2 cups of strong grated cheese, like Old Cheddar*
  • 2 eggs
  • 1 cup milk
  1. Mix all the dry ingredients together.
  2. Add oil, beaten eggs with the milk and stir in till the dry ingredients are well moistened.
  3. Put into greased muffin tins.
  4. Bake at 350 til golden brown, 20-25 minutes.
  5. I always bake them in mini muffin tins and they take about 15 minutes to get golden. I keep the mini muffin tins gluten free to avoid cross contamination, and my larger ones for flour.
*You can use any combination of cheese according to personal taste. Like adding a 1/2 cups of cottage cheese, mixed with Parmesan, or smoked Gouda Swiss, Jalapeno Pepper Jack perhaps? Change up the flavors once in a while for a new taste experience.

**Just a word of caution. It is gluten free, and if you don't eat them the day that they are made, they will certainly loose that soft, chewy goodness and become a bit dry and hard. So enjoy them right out of the oven and only make as many as you need. Using mini muffin tins is the way to go. The larger ones do not taste the same.

Print
from the kitchen of charlotte mgcc
recipe file ,

19 comments:

  1. I nearly made these for supper yesterday, but didn't. Now that I see how yours turned out, I think I will be making these the next time we have soup. :) Thanks for sharing!

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  2. These are so unbelievably good! A gal friend, from Chile, gave me the recipe last year and have made them many times. The dough mixture keeps (unbaked) in the frig. for a day or so if you don't want to bake them all at one time. Warm out of the oven....with a fresh salad....nothing else is needed! ;-) Doreen

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  3. I had a taste of these at Charlotte's place yesterday -firsthand right out of the oven. They were very delicious, light and tasty. I highly recommend them and will make some myself this weekend. Thank you, dear friend, Charlotte




    Sandi E

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  4. Looks delicious..we tried these at Folklarama right?

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  5. I'm sure our gluten free readers always like to see a recipe that they can use. Your Chipas look and sound yummy.

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  6. I had this when I was in Paraguay last year with my Oma, and LOVED it! The flour they used for it there was something else (manyucka??), but I will definitely try this!

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  7. Oh yum! Reminds me that I need to make these again. They are so delicious.

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  8. Cool, never heard of these and they looks fantastic.

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  9. My mother-in-law is from South America and she makes these and they are so yummy. Her recipe has 1 tbsp. anise seed. Sometimes she will add a small piece of pepperoni in the centre, also very good! If you don't want to bake them all at once they freeze well.

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  10. Am making a variation of these right now. My recipe (also, Brazilian) calls for cassava starch which is just another name for tapioca starch. Used mozzarella last time and am using provolone cheese this time around. Timer going off.....done!!! YUM! Doreen

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  11. Ohhh... these look wonderful ! I'm going to make them tomorrow.My granddaughter will LOVE to share them with me !
    Gluten-free! YEAH !!

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  12. These look absolutely delicious!! I'm definitely going to try them. Thank you for sharing the recipe.

    God bless~ Andrea

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  13. These look amazing! I love the idea!

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  14. Here's another version I was introduced to last spring. This one is made in a blender and can be stored for a couple days or so to be made fresh as desired:
    http://simplyrecipes.com/recipes/easy_brazilian_cheese_bread/

    You gals are often so international which I love. I keep recommending your site!

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  15. *sigh*

    You had me at "chewy little cheese pillow"....

    I'm going to have to make these soon!!

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  16. love these! my mom makes them all summer when i come and visit... chipa and bbq is a must at our house. thanks for posting!

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  17. Do NOT use extra virgin olive oil! Other than that they were great. I did them in the sm. muffin tins. My husband popped one in his mouth, and with it still full mumbled, 'Oh these are awesome. You can make these any time you want.'

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  18. Do these freeze successfully?

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    Replies

    1. I personally have never frozen them, but I know people do. Just heat them up in a 350 oven for a few minutes. Chipa always taste best served warm but that is just my personal preference.

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