Stuffed Chipa
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
8
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Calories
396 kcal
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Course
Main Course
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Cuisine
Paraguayan
Stuffed Chipa
Description
Stuffed Chipa features a batter made from yuca starch (also known as tapioca starch) combined with eggs, milk, avocado oil, Parmesan cheese, and baking powder. This combination produces a dough with a chewy and tender texture once baked. The filling consists of diced ham, shredded mozzarella, diced tomato, salt, black pepper, and oregano, lending a savory and slightly tangy flavor profile.
The preparation involves blending the wet and dry ingredients before layering half of the batter in a greased pan, topping with the filling, and covering with the remaining batter. Baking at 350°F for 30 to 35 minutes yields a golden brown, stable structure that can be inverted onto a rack for serving. The result is a cohesive, cheesy loaf with pockets of savory ham and tomato.
This dish is traditionally served as a snack or side and can be enjoyed warm or at room temperature. The cheese and ham provide richness while the yuca starch contributes a slightly crisp exterior alongside a soft interior. It pairs well with light salads or as part of a larger meal.
Leftovers should be stored in an airtight container in the refrigerator for up to three days and reheated in the microwave until warmed through. Due to its texture and ingredients, making ahead or freezing is not recommended to preserve its quality.
Ingredients
For the Chipa Batter:
- 330 g yuca starch (also known as Tapioca Starch)
- 60 g Parmesan Cheese or other cheese of choice, freshly grated
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 3 egg large
- 110 ml milk whole
- 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 oregano dried
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
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the microwave.
- Avoid making the dish too far in advance or freezing, as it is best enjoyed fresh for optimal texture and flavor.
User Reviews
Overall Rating
5
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