Pandebono
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Pandebono
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This Colombian Pandebono recipe is fantastically cheesy, irresistibly tender and fluffy, and surprisingly easy. So delicious!
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Ingredients
- ¼ cup whole milk
- ¼ cup vegetable oil
- 2 large eggs
- 5 ounces queso fresco, finely crumbled
- 2 ounces freshly shredded medium cheddar
- 1 teaspoon kosher salt
- 1 cup cassava flour
Instructions
- Preheat oven to 350°F and grease a mini muffin pan with nonstick cooking spray.
- In a large bowl, whisk together milk, vegetable oil, and eggs.
- Add cheddar, queso fresco, and salt. Use a rubber spatula to stir in the cheeses.
- Finally, add the cassava flour and stir until no dry lumps remain.
- Scoop out 2-teaspoon sized portions and place them in the greased muffin pan.
- Bake for 13-15 minutes, or until golden brown.
- Remove the pandebono from the muffin pans and place them on a wire rack to cool. Enjoy.
Nutrition Information
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Calories
72kcal
(4%)
Carbohydrates
4g
(1%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
20mg
(7%)
Sodium
163mg
(7%)
Potassium
19mg
(1%)
Fiber
0.1g
(0%)
Sugar
0.5g
(1%)
Vitamin A
95IU
(2%)
Vitamin C
0.3mg
(0%)
Calcium
63mg
(6%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 24pandebono
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Calories | 72kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 163mg | 7% |
| Potassium | 19mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 0.5g | 1% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 63mg | 6% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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