These tasty miniature Brazilian cheese breads are packed with cheddar and fresh chives with a wonderfully chewy texture. Pao de queijo is the perfect snack or accompaniment to any meal.
Cheese-lovers, this one’s for you.
I’ll be the first to admit that cheese is one of my favorite food groups, so I’ll take any excuse to come up with recipes that happen to be loaded with it. When I found myself with some extra tapioca flour on hand from last week’s No-Bake Honey Roasted Peanut Butter and Jelly Bars, I decided it was the perfect time to try out a recipe that had been on my mind for at least a couple of years – Brazilian cheese bread!
Believe it or not, I tasted my first pao de queijo in Hawaii at the ever-so-popular KCC Farmer’s Market on Oahu. It was piping hot, wonderfully chewy and oh-so-cheesy. When I learned that it was in fact made with only tapioca flour (making it entirely gluten-free) and still so flavorful, I knew I had to figure out how to make it on my own.
Fast forward a couple of years, with a huge bag of tapioca flour just begging to be put to use, I knew it was time. Brazilian cheese bread was happening. But of course I couldn’t make it your typical Brazilian cheese bread, I had to give it my own little twist with sharp aged cheddar cheese and fresh chives. I have to say, the end result was all that I had hoped for…and more. I think it’s safe to say there will be a lot of pao de queijo in my future.
After being so intimidated to even go to the store and buy tapioca flour, I was– as is often the case for me when exploring new recipes and techniques—extremely surprised by how EASY it was to make this cheesy deliciousness. I mean, we’re talking “throw everything in a blender and call it a day” easy.
The end result was these chewy, cheesy, popping bread rolls. They’re not unlike popovers in batter consistency and looks, but when you bite into them you’ll be surprised at the soft yet chewy texture that’s undeniably full of flavor.
Did I mention they take almost no time to make? The batter comes together in less than five minutes, and they’ll be hot out of the oven in less than 15. And you’ll want to eat these bad boys HOT if you want the ultimate cheesy- and chewy-ness.
In short, Cheddar and Chive Brazilian Cheese Bread is PROBABLY going to become your new go-to side for all of your homemade meals. Or maybe your favorite after-school snack? Or weekend brunch addition? Whenever you make them, you’re not going to be disappointed!
Cheddar and Chive Brazilian Cheese Bread (Pao de Queijo)
- 2 eggs
- 1/4 cup olive oil
- 2/3 cup milk
- 1 cup grated white cheddar cheese
- 2 cups tapioca flour
- 1 teaspoon salt
- 1 tablespoon chopped fresh chives
- Preheat the oven to 400 degrees Fahrenheit and grease a two-dozen mini muffin tin (see notes for link.)
- Combine all ingredients except chives in a blender and blend until smooth.
- Stir in chives.
- Pour or scoop batter into prepared muffin tins and bake at 400 degrees for 10-12 minutes, or until the edges of the bread are a light golden brown.
- Enjoy warm!