Chipa 4 Quesos (Paraguayan 4 Cheese Bread)
Chipa is a savory bread made with cassava flour and cheese. This 4 cheese bread version is a favorite Paraguayan snack sold all over the country. Yield: 10 chipa
Servings: 10 people
Ingredients
- ¾ cup queso fresco
- ¾ cup shredded mozzarella cheese
- ¾ cup shredded Pecorino Romano cheese
- ½ cup blue cheese
- 5 cups cassava flour
- 1 teaspoon salt
- 1 teaspoon ground anise seeds
- ¼ cup lard or butter, at room temperature
- 1 egg
- 1 cup whole milk
Instructions
- Preheat the oven to 450F and grease 1 baking tray.
- In a small bowl, mix all 4 cheese. Set aside ⅓ cup of this cheese mixture, to use for a topping.
- In a big bowl, add cassava flour, salt, anise seeds, lard or butter, egg, milk and cheese mixture.
- The mixture might look too dry, but using your hands, bring the ingredients together until you get a uniform dough.
- Place the dough on a flat surface and knead for about 5 minutes. (This dough has the texture of playdough.)
- Divide the dough in 10 equal portions. Roll each portion into a ball between the palms of your hands. Flatten the ball slightly.
- Place chipas on the baking tray. Top each chipa with some reserved cheese mixture.
- Bake for 25 minutes at 450F.
- Let it cool for 5 minutes before eating. Chipas are best eaten while hot.
Notes
Chipa dough can be frozen up to 3 months.