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Chipa with Pepperoni

Chipa is a family favorite in our house, and we love finding new ways to enjoy it. This recipe brings together the flavors of Chipa and pizza! You can easily swap the pepperoni for ham or sausage, like andouille or smoked kielbasa. Just dice it into small pieces, pan-fry, and let it cool before adding them to the mixture. Feel free to add any toppings you like, but just be sure not to overdo it! 

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 24
Calories: 101 kcal
Course: Appetizer
Cuisine: Paraguayan

Ingredients

  • 1 large egg
  • 40 ml avocado oil or any fat you like
  • 150 ml whole milk
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 242 g tapioca starch
  • ½ teaspoon baking powder
  • 210 g Mexican shredded cheese or 120 g shredded parmesan cheese
  • ⅛ teaspoon ground black pepper
  • ½ tablespoon dried oregano
  • 100 g pepperoni, small diced you can also use ham or cooked bacon

Instructions

    Cup of Yum
  1. Preheat the oven to 500°F (260°C). Spray a 12-cup muffin pan with baking spray with flour and set aside.
  2. In a blender, add the egg, oil, milk, and salt. Blend for 1 minute.
  3. Add the shredded cheese, tapioca starch, and baking powder to the blender. Blend for 3 minutes.
  4. Transfer the mixture to a medium mixing bowl and add the ground black pepper, dried oregano, and diced pepperoni. Stir until well combined.
  5. Scoop the batter evenly into the prepared muffin pan.
  6. Bake for 15 minutes until golden brown.

Notes

  • How to Store 
  • Chipa with pepperoni is best served warm from the oven. However, it can be stored in an airtight container at room temperature for two days.
  • How to Freeze
  • For longer storage, freeze them and reheat in a 350°F oven for a few minutes or microwave for a few seconds. Be careful not to overheat, as they can become tough.