Stuffed Chipa

Name: Stuffed Chipa
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 serving
Ingredients: 330 g yuca starch; 60 g freshly grated Parmesan cheese; 1 tablespoon baking powder; 1 teaspoon kosher salt; 3 large eggs; 110 ml whole milk; 110 ml water; 110 ml avocado oil; 80 g ham; 150 g mozzarella cheese; 1 small tomato; 1 teaspoon kosher salt; ⅛ teaspoon black pepper; 1 teaspoon dried oregano

User Reviews

5.0

39 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
8
Calories
396 kcal
Course
Main Course
Cuisine
Paraguayan

Stuffed Chipa

Deacon Moody

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This Paraguayan-inspired Chipa Relleno de Jamón y Queso (Ham and Cheese Stuffed Chipa) is one of those recipes that’s hard not to love. It’s quick, easy, and packed with flavor.

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Ingredients

Servings

For the Chipa Batter:

330 g yuca starch (also known as Tapioca Starch)
60 g freshly grated Parmesan cheese (or other cheese of choice)
1 tablespoon baking powder
1 teaspoon kosher salt
3 large eggs
110 ml whole milk
110 ml water
110 ml avocado oil (or any neutral-flavored oil)

For the Filling:

80 g ham , diced
150 g mozzarella cheese , shredded or diced
1 small tomato , seeded and diced (or substitute with corn, peas, etc.)
1 teaspoon kosher salt (or ½ teaspoon if the cheese is saltier)
⅛ teaspoon black pepper
1 teaspoon dried oregano

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Instructions

Preheat the oven to 350°F (180°C) and position the rack in the center. Grease a 10-inch round pan with butter and flour or baking spray.
In a medium bowl, mix the ham, mozzarella, tomatoes, salt, pepper, and oregano. Set aside.
In a blender, combine the eggs, milk, oil, salt, and half the tapioca starch. Blend for 2 minutes.
Add the remaining tapioca starch, baking powder, and Parmesan; blend for 1 more minute, scraping the sides.
Pour half the batter into the pan, add the filling, then cover with the remaining batter.
Bake for 30-35 minutes until golden brown and a toothpick comes out clean. Cool slightly, then invert onto a rack. Serve.

Notes

Storage, Make Ahead, & Freezing
Storage, Make Ahead, & Freezing
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warmed through.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warmed through.
Make Ahead & Freezing: I don’t recommend making it ahead or freezing; it’s best enjoyed fresh.
Make Ahead & Freezing: I don’t recommend making it ahead or freezing; it’s best enjoyed fresh.