Po de Queijo (Brazilian Cheese Bread) recipe

All Recipes Best Recipe Appetizers and Snacks Tapas

Ingredients

1 cup half-and-half
½ cup vegetable oil
1 pinch salt
2 cups tapioca flour
2 cups finely grated Pecorino Romano cheese
2 eggs

Nutrition Info

117.7 calories
carbohydrate: 12.1 g
cholesterol: 23.1 mg
fat: 7.4 g
fiber: : -
protein: 1.1 g
saturatedFat: 1.9 g
servingSize: -
sodium: 12.5 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat half-and-half, vegetable, and salt together in a saucepan over medium heat, constantly whisk until mixture just starts to boil, about 5 minutes. Remove from heat and pour mixture into a large deep bowl.

  2. Stir tapioca flour into half-and-half mixture using a wooden spoon. Mixture will thicken quickly. Cool to room temperature, about 20 minutes.

  3. Preheat oven to 350 degrees F (175 degrees C).

  4. Mix Pecorino Romano cheese and eggs into tapioca mixture using an electric mixer or by hand until dough has a paste-like texture. Continue mixing until dough is soft and stretchy. Roll dough into 2- or 3-inch balls and arrange on a baking sheet.

  5. Bake in the preheated oven until cheese balls are puffed and hardened on the outside, 20 to 25 minutes. Serve warm.

Recipe Yield

20 servings

Recipe Note

I grew up eating these tasty treats. Always served at the table as an appetizer prior to salad. Totally delicious.

Do you like the recipe? Share this tasty recipe!