Po de Queijo (Brazilian Cheese Bread)

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"I grew up eating these tasty treats. Always served at the table as an appetizer prior to salad. Totally delicious."

Ingredients

1 h 15 m {{adjustedServings}} servings 138 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Heat half-and-half, vegetable, and salt together in a saucepan over medium heat; constantly whisk until mixture just starts to boil, about 5 minutes. Remove from heat and pour mixture into a large deep bowl.
  2. Stir tapioca flour into half-and-half mixture using a wooden spoon. Mixture will thicken quickly. Cool to room temperature, about 20 minutes.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Mix Pecorino Romano cheese and eggs into tapioca mixture using an electric mixer or by hand until dough has a paste-like texture. Continue mixing until dough is soft and stretchy. Roll dough into 2- or 3-inch balls and arrange on a baking sheet.
  5. Bake in the preheated oven until cheese balls are puffed and hardened on the outside, 20 to 25 minutes. Serve warm.

Footnotes

  • Cook's Notes:
  • You can use milk or even light milk for those who want a lighter version. Tapioca flour can be found in specialty gluten-free shops.
  • You can substitute 2 cups Parmesan cheese and 1 pinch sea salt for the Pecorino-Romano cheese.
  • If this recipe is too challenging there is a wonderful company called Yoki(R) that make a pre-packaged version that is fantastic.
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