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Po de Queijo (Brazilian Cheese Bread)

  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    1 h 15 m
Salads4me

Salads4me

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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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:
  • 30 mg
  • 10%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  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.
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