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4.3 from 9 votes

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

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

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 or butter, at room temperature
  • 1 egg
  • 1 cup whole milk

Instructions

    Cup of Yum
  1. Preheat the oven to 450F and grease 1 baking tray.
  2. In a small bowl, mix all 4 cheese. Set aside 1/3 cup of this cheese mixture, to use for a topping.
  3. In a big bowl, add cassava flour, salt, anise seeds, lard or butter, egg, milk and cheese mixture.
  4. The mixture might look too dry, but using your hands, bring the ingredients together until you get a uniform dough.
  5. Place the dough on a flat surface and knead for about 5 minutes. (This dough has the texture of playdough.)
  6. Divide the dough in 10 equal portions. Roll each portion into a ball between the palms of your hands. Flatten the ball slightly.
  7. Place chipas on the baking tray. Top each chipa with some reserved cheese mixture.
  8. Bake for 25 minutes at 450F.
  9. Let it cool for 5 minutes before eating. Chipas are best eaten while hot.

Notes

  • Chipa dough can be frozen up to 3 months.