We’re one of those families that has a lot of trouble getting out the door in the morning for school. No one wants to skip breakfast, but sometimes breakfast has to be an on-the-go affair. That’s why one of our kids’ favorite grab-and-go meals or snacks is these Brazilian Cheese Puffs (known as Pao de Queijo in Brazil).
These cute little puffs are kind of like popovers – the batter is very thin and eggy, but it puffs up to become light and airy when baked. They are super-easy to whip up in a short time (the batter is made in the blender) and you can grab a few to go as you’re running out the door, or pack a few in your lunchbox for later. They’re best when they’re warm, of course, but our kids like them no matter what temperature.
To make these puffs, we used Cacique’s classic Ranchero® Queso Fresco. It’s a soft, buttery cheese that crumbles very easily and softens when heated without becoming stringy (when our kids first tasted these cheese puffs they thought there must be some kind of cheese in there but they couldn’t quite put their finger on what it was).
Amazingly, they’re also gluten-free – they are traditionally made with tapioca flour. You can find tapioca flour in the gluten-free or specialty flour section of a well-stocked supermarket.
Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.
WHAT YOU NEED
- 1 egg
- 1/3 cup vegetable oil
- 1 cup milk
- 2 cups tapioca flour
- 1 tsp. salt
- 5 ounces (1/2 a wheel) Cacique® Ranchero® Queso Fresco, crumbled
HOW TO MAKE IT
- Preheat the oven to 400 degrees.
- Place the egg, vegetable oil, milk, tapioca flour, and salt in a blender or food processor. Process for 1 to 2 minutes or until ingredients are evenly combined. Add the queso fresco and pulse until cheese is evenly mixed throughout the batter.
- Pour the batter into well-greased (or sprayed with non-stick cooking spray) mini muffin tins. Bake in preheated oven for 15 minutes or until lightly golden brown. Yield: 30 cheese puffs. Serve warm if possible.