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Loading...Quick & Tasty Brazilian Cheese Bread
- Katie Waldeck
- January 13, 2012
- 5:41 pm
- 75 comments
I first had these little chewy cheese puffs as a vegetarian at a Brazilian-style steakhouse. And believe me, I ate the whole basket! I’m not one to frequent steakhouses, so I was sadly without my beloved cheese bread until I found this spot-on version from Simply Recipes. Craving = satisfied!
These tasty little morsels, known as pćo de queijo in Portuguese, are the perfect side for (almost) any dinner. I especially like to dip them in tomato soup. But if you’re anything like me, you’ll find excuses to make them, no matter what the meal!
Added bonus: they’re gluten-free!
Pćo de Queijo (Brazilian Cheese Bread)
Ingredients:
- 1 room-temperature egg
- 1/3 cup olive oil
- 2/3 cup milk
- 1 1/2 cups tapioca flour
- 1/2 cup packed grated cheese*
- 1 tsp salt
* Queso fresco, cheddar and parmesan all taste great. Experiment!
Equipment:
- Mini-muffin tin, greased
- Blender or food processor
Instructions:
1. Combine ingredients in blender or food processor until batter is smooth. This may require scraping the sides with a spatula and re-blending.
2. Scoop batter into greased mini-muffin tin.
3. Bake at 400 degrees for 15-20 minutes. Bread should be lightly browned and puffy. Enjoy!
Related:
5 Gluten-Free Flours
3 Recipes for Homemade Cheese
8 Tasty Ramekin-Ready Dinners
Read more: All recipes, Appetizers & Snacks, Food, Side Dishes, Vegetarian, Brazil, bread, cheese, cheese bread, gluten free, Pćo de Queijo, recipe, tapioca flour
Katie Waldeck
Katie is a freelance writer focused on pets, food and womens issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.
Disclaimer: The views expressed above are solely those of the author and may
not reflect those of
Care2, Inc., its employees or advertisers.
people are talking
haha, very sweet :D
Cute,thanks for sharing
very informative.!! Really enjoyed reading the article. Thank you for sharing We have to realize…
My three year old granchild is celiac,her other three sibling are not,its very hard at meal time whe…
thanks for the tips. need to implement them immediately
75 comments
+ add your ownFollow up to previous comment:
Made a double batch using my blender and they turned out just like the ones we've had at our favorite Brazilian restaurant. Followed one commenter's suggestion of putting a tiny dab of butter in the bottom of each cup; don't know if they affected the flavor but definitely came out of the pan easier. Used cold pans and they rose just fine (one reader suggested preheating pans).
Used regular vegetable oil instead of olive, added seasoned salt instead of plain, and just a dash of cayenne for extra flavor. Second batch didn't pack the cheese before blending (added more to compensate) and noticed batter was thinner and the puffs had a different appearance but were just as tasty.
I'm getting ready to make this - just wish the author mentioned how many puffs the recipe will make (approx.) and how full to fill the muffin tins.
We found our tapioca flour at an asian store. As tapioca is made from cassava root you might also find it by searching for cassava flour at an ethnic grocery store.
Thanks!!!!
thanks
ty
Thank you
Yum! I had these at a restaurant a couple days ago. Can't wait to make it!
The recipe sounds good. Thanks.
Whenever we've eaten these addictive little breads at restaurants we try to take any leftovers home. I've gone to local Brazilian stores and bought them frozen and we've tried making them from a boxed mix but they are expensive and don't turn out too well. Look forward to trying this recipe.
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