Brazilian Cheese Puffs with Ranchero® Queso Fresco

Yum
  • PREP TIME
    10 Min
  • COOK TIME
    25 Min
  • SERVINGS
    6

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.

cheese_puff_ingredients
baked_cheese_puffs
brazilian_cheese_puffs

Read More
Thanksgiving Recipes with Mexican Flair
Cacique® Jack-O-Lantern Quesadillas
CACIQUE® CALAVERAS DE QUESO FRESCO
Chorizo Ragu with Cheesy Toasts For An On-Trend Hispanic Heritage Month Celebration!
CHICKEN TINGA TOSTADA