Easy Chipa 4 Quesos
User Reviews
5.0
12 reviews
Excellent
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Prep Time
45 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
24
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Calories
276 kcal
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Course
Bread
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Cuisine
Paraguayan
Easy Chipa 4 Quesos
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This Chipa 4 Quesos Recipe elevates the traditional Paraguayan Chipa Almidón with a delicious twist. More than just a typical chipa, this version features cream cheese and Mexican Four Cheese (Kraft brand recommended) baked right into the center, transforming it into an irresistible cheesy bread that's sure to become a favorite.
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Ingredients
For the Chipa 4 Quesos:
- 1 kg yuca starch
- 300 gr butter , softened
- 6 large eggs , room temperature
- 3 teaspoons kosher salt (to taste)
- 250 ml buttermilk or whole milk
- 700 gr Mexican 4 cheese , shredded
- 20 gr ( 2 tablespoons) anise seeds, to taste
- 1-½ tablespoons Non-Aluminum Baking powder: Chipa Almidon recipe does not require baking powder; however , I use it in my Chipa Almidon recipe because it produces a better result by making it lighter and less dense.
For the Cream Cheese & Mexican 4 Cheese Mixture:
- 1 (8 oz) full fat cream cheese , Softened
- 100 g Mexican 4 cheese blend , shredded
Instructions
- Preheat the oven to 375°F (190°C) and line one 13x18x1-inch baking sheet with parchment paper.
- In an extra-large bowl, mix the yuca starch, self-rising flour, and baking powder.
- Rub the anise seeds between your palms to release their flavor, then stir them into the dry mixture. Create a well in the center of the dry ingredients. Add the softened butter and eggs into the well, then cream them with your fingers. You want to make that as much a homogeneous mixture as you can without bringing too much of the tapioca mixture into the fold just yet.
- Once you get it together, start adding the dry ingredients to the wet mixture and mix until a coarse crumb forms. The crumb should be loose but should hold together when pressed.
- Add the cheese and mix until they are evenly distributed.
- Slowly add buttermilk, just enough to make the dough easy to knead but not too firm. Knead by hand until the dough is compact and moist. Note: You may not need to use all the buttermilk; if the dough becomes too soft, add a little more tapioca starch.
- Knead the dough by using the heel of your hand to push it away, then gather it back using a bench scraper. Continue until the dough is homogeneous and no longer sticks to the work surface and your hands, for about 4-5 minutes. The dough should have a smooth, playdough-like consistency when done.
- Cover the dough with a clean kitchen towel and let it rest for 15-20 minutes.
- Meanwhile, in a medium bowl, combine the cream cheese and Mexican cheese for the filling.
- Divide the dough into balls, approximately 125 g each. Flatten each ball into a small disk about 4 inches in diameter. Add a tablespoon of cream cheese to the center, then fold the edges of the dough around the filling to enclose it. Gently press it to flatten it to about 4 inches in diameter and 1 inch thick.
- Alternatively, flatten a ball into a 4-inch disk with thick edges. Make a well in the center, add a tablespoon of cream cheese, and sprinkle Mexican cheese on top.
- Arrange the shaped dough on the prepared baking sheets, spacing them 1 inch apart. Bake for 15 to 17 minutes or until golden brown with cheese spots appearing on the surface. Remove from the oven and let the chipas cool for a few minutes before serving.
Equipments used:
Notes
- How to Store & Re-Heat
- Chipa 4 Quesos tastes best when served fresh out of the oven, but it can be stored in an airtight container or sealable plastic bag at room temperature for up to 3 days or refrigerated for up to 5 days.
- Warm the cheese bread in the microwave for a few seconds or until just heated through; do not overheat, or it will get tough. Alternatively, you can wrap the bread in aluminum foil and warm it in a 350°F oven until hot.
- Make-Ahead & Freeze
- You can prepare the Chipa dough the day before and store it covered in the fridge until needed. Alternatively, shape the Chipa dough as instructed and place it on a parchment-lined baking sheet. Instead of baking immediately, refrigerate for up to 24 hours.
- When ready to bake, follow the recipe's baking instructions. To freeze Chipa Quatro Quesos, shape the dough into the desired shape and place it on a parchment-lined baking sheet in the freezer until firm.
- Once frozen, transfer them to a freezer-safe container or bag, removing excess air. Label and freeze for up to 2 months. When you want to bake, preheat the oven and bake the frozen Chipa, adjusting the baking time slightly as needed.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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