Chipita Cuatro Quesos

Name: Chipita Cuatro Quesos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 60 serving
Ingredients: 160 g yuca starch; 110 g cornstarch; 80 g Mexican 4-cheese blend; ½ tablespoon baking powder; 50 g shortening; 6 to 7 tablespoons 2% milk or water; 1 large egg; 1 Teaspoon kosher salt

User Reviews

5.0

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
60
Calories
29 kcal
Course
Bread
Cuisine
Paraguayan

Chipita Cuatro Quesos

Deacon Moody

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These Chipita Cuatro Quesos are not only utterly charming but also incredibly delicious! My version makes it easy to get them just right every time.

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Ingredients

Servings

160 g yuca starch , also known as Tapioca Starch
110 g cornstarch
80 g Mexican 4-cheese blend
½ tablespoon baking powder
50 g shortening (can be substituted with margarine, softened butter, or oil)
6 to 7 tablespoons 2% milk or water (as needed, room temperature)
1 large egg (room temperature)
1 Teaspoon kosher salt

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Instructions

Preheat your oven to 400°F (200°C) and line two 13x18x1 baking sheets with parchment paper.
In a large mixing bowl, combine the yuca starch, cornstarch, baking powder, cheese, and salt. Mix well and set aside.
Add the softened butter and egg to the dry ingredients. Use your fingers to mix until the mixture resembles coarse crumbs.
Gradually mix in the cheese until fully combined.
Slowly add milk, just enough to make the dough easy to knead. Continue mixing by hand until the dough becomes compact and homogeneous. It should have a smooth, playdough-like consistency.
Pinch off small pieces of dough (about 10g each) and shape them into small circles or doughnuts. Roll a small amount of dough into a log and join the ends to form a circle, pressing gently to seal.
Place the shaped Chipita on the prepared baking sheets and bake in the preheated oven for 20 minutes or until lightly golden and crisp. Keep an eye on them to avoid burning.

Equipments used:

Notes

Storage, Make Ahead, & Freezing
Storage, Make Ahead, & Freezing
Storage: Store baked Chipitas in an airtight container at room temperature for up to 3 days.
Make Ahead: Prepare the dough in advance and refrigerate it, wrapped tightly, for up to 24 hours before shaping and baking.
Freezing: Freeze unbaked Chipitas on a parchment-lined baking sheet until firm, then transfer to freezer bags for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.
Storage: Store baked Chipitas in an airtight container at room temperature for up to 3 days.
Make Ahead: Prepare the dough in advance and refrigerate it, wrapped tightly, for up to 24 hours before shaping and baking.
Freezing: Freeze unbaked Chipitas on a parchment-lined baking sheet until firm, then transfer to freezer bags for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.