Authentic Paraguayan Chipa: The Ultimate Cheesy Delight!
Course: Snack, BreakfastCuisine: Paraguayan, northern ArgentinaDifficulty: Easy
Servings
12
servingsPrep time
15
minutesCooking time
25
minutesCalories
150
kcalTotal time
40
minutesIngredients
2 cups cassava (yuca) flour (or tapioca starch)
1 1/2 cups shredded cheese (Paraguayan cheese, queso fresco, or mozzarella)
2 large eggs
4 tbsp unsalted butter (softened)
1/2 cup milk
1 tsp salt
1/2 tsp baking powder
1/2 tsp anise seeds (optional, for an authentic touch)
Directions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the cassava flour, salt, baking powder, and anise seeds (if using).
- Incorporate butter: Add the softened butter and mix with your hands until it resembles coarse crumbs.
- Add cheese: Stir in the shredded cheese, ensuring it’s evenly distributed.
- Whisk eggs & milk: In a separate bowl, beat the eggs and mix with the milk.
- Combine & knead: Gradually pour the egg mixture into the dry ingredients, mixing with a wooden spoon or your hands until a smooth, pliable dough forms. If the dough is too dry, add a tablespoon of milk at a time until it holds together.
- Shape the chipas: Take small portions of dough (about 2 tbsp each) and roll them into balls or rings. Place them on the baking sheet, leaving space between them.
- Bake for 20-25 minutes, or until the chipas are golden and slightly firm on the outside but soft inside.
- Cool & enjoy: Let them cool for a few minutes before serving warm with mate, coffee, or hot chocolate.
Notes
- 🌟 Pro Tips:
✅ Use authentic Paraguayan cheese (queso Paraguay) if available for the best flavor.
✅ For extra softness, add a splash of vegetable oil or another tablespoon of milk.
✅ Want a flavor twist? Add grated Parmesan or a dash of paprika.
✅ Best served fresh, but you can reheat them in the oven for 5 minutes at 350°F (175°C).
