Ingredients

The following ingredients have 4 Servings
  • 200 g Paraguayan cheese or White Cheddar or Queso Fresco (finely crumbled/grated)
  • 200 g Mozzarella cheese (shredded (I used the pre-grated pizza variety))
  • 200 g Italian Pecorino cheese or Argentinian Queso Sardo (shredded/grated)
  • 120 g blue cheese (crumbled)
  • 500 g cassava flour (NOT Tapioca Starch)
  • 1 tsp fine sea salt
  • 175 g unsalted butter (softened)
  • 1 large egg
  • 240 ml/g milk

Instruction

  • Base-line a couple of baking trays with parchment/baking paper.
  • Preheat the oven to 220 C/425 F/Gas 7
  • In a large bowl, toss together the four types of cheese.
  • Measure out about 60 g (½ cup) of the cheese mixture and set aside. This will be used to top the Chipa before baking.
  • To the mixing bowl, add the cassava flour, salt, softened butter, egg, and milk and knead with your hands until a cohesive dough forms. The mixture may feel quite dry at first, but keep working it, until it becomes more pliable.
  • Divide the dough into 15 equal portions.
  • Roll each one into a ball, then gently flatten, before arranging on the lined baking sheet.
  • Top each small bread with a generous teaspoon of the reserved cheese mixture.
  • Bake until golden brown, about 25 to 30 minutes.
  • Serve hot and fresh for best enjoyment.