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5.0 from 12 votes

Easy Chipa 4 Quesos

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.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 24
Calories: 276 kcal
Course: Bread
Cuisine: Paraguayan

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

    Cup of Yum
  1. Preheat the oven to 375°F (190°C) and line one 13x18x1-inch baking sheet with parchment paper.
  2. In an extra-large bowl, mix the yuca starch, self-rising flour, and baking powder.
  3. 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.
  4. 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.
  5. Add the cheese and mix until they are evenly distributed.
  6. 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.
  7. 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.
  8. Cover the dough with a clean kitchen towel and let it rest for 15-20 minutes.
  9. Meanwhile, in a medium bowl, combine the cream cheese and Mexican cheese for the filling.
  10. 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.
  11. 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.
  12. 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.

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.