Chipa 4 Quesos (Paraguayan 4 Cheese Bread)

Name: Chipa 4 Quesos (Paraguayan 4 Cheese Bread)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10 people
Ingredients: 3/4 cup queso fresco; 3/4 cup shredded mozzarella cheese; 3/4 cup shredded Pecorino Romano cheese; 1/2 cup blue cheese; 5 cups cassava flour; 1 teaspoon salt; 1 teaspoon ground anise seeds; 1/4 cup lard; 1 egg; 1 cup whole milk

User Reviews

4.3

9 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
10 people
Course
Snacks
Cuisine
South American

Chipa 4 Quesos (Paraguayan 4 Cheese Bread)

Nicole Alvarado

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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

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Ingredients

Servings

3/4 cup queso fresco
3/4 cup shredded mozzarella cheese
3/4 cup shredded Pecorino Romano cheese
1/2 cup blue cheese
5 cups cassava flour
1 teaspoon salt
1 teaspoon ground anise seeds
1/4 cup lard or butter, at room temperature
1 egg
1 cup whole milk

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Instructions

Preheat the oven to 450F and grease 1 baking tray.
In a small bowl, mix all 4 cheese. Set aside 1/3 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.