Addictive Cheese Balls: Chipa

By • November 29, 2010 10 Comments

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Author Notes: This cheese balls are called Chipa, originating from Paraguay, eaten all around South America. I bit into my first Chipa, homemade by a porteño. Immediately consuming 5 balls, I knew I had to get the recipe from her. This potato flour mixed with shredded cheese, butter and milk gives these balls a chewy, creamy, cheesy texture. My friend from Brazil humorously said, "This addictive cheese ball, also called Pao de Queijo in Brazil, is known to feed straight down to the arse of Brazilians." Therefore I must eat more. FrancesRenHuang

Makes 20~24 balls

  • 2 cups Potato Flour (Yuca Flour)
  • 2 Eggs, lightly beaten
  • 1/2 cup butter, cut into 1/2 inch cube size
  • 1 teaspoon salt
  • 1/2 cup shredded mozzarella plus 2~3 other kinds of sharp cheeses
  • 4-8 tablespoons whole milk
  • 1/2 head of roasted garlic (optional)
  • dashes ground pepper
  1. Heat oven to 400 degrees.
  2. Mix flour and butter by hand until it resembles bread crumbs with some small pieces of butter remaining.
  3. Add salt and pepper, cheese, egg and cheese; mix well by fork.
  4. Pour milk tablespoons at a time; mix until dough is evenly distributed and sticks together.
  5. Dust hands generously with potato flour; drop 1 tbsp of dough onto palm and shape into a tablespoon size ball. Dust hands with flour again; repeat. *If the dough is too soft to work with, put it in the fridge for about 15 minutes.
  6. Bake on baking sheet 10~15 minutes, until puffy and golden on top. *keep an eye on it, dough rises at the last 5 minutes of baking: cheese oozes out, slightly puffy and golden brown.
  7. Enjoy warm.

More Great Recipes: Cheese & Dairy|Appetizers|Hors d'oeuvres

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Comments (10) Questions (0)


10 months ago S. Heath

Used about 6 tablespoons of milk. Dough looked about consistency of biscuits. Dropped on pan, put in oven and they spread all over the place in one big sheet. What did I do wrong?


10 months ago FrancesRenHuang

How was your oven temperature ? And what was the end result ? I will bake these again this week and get back to you.


10 months ago FrancesRenHuang

And what cheese did you use ? I usually don't grate them fine, more towards a rougher consistency so they don't melt too fast.


almost 3 years ago Sarah Langridge

you should add the tag 'Gluten Free' for these!


over 4 years ago FrancesRenHuang

Great. Keep in mind the 1/2 cup of cheese is including the mozzarella as well as a few other sharp cheeses. A few people got confused! Tell me how it went.


almost 5 years ago Sagegreen

These do look really light and tempting.


over 4 years ago FrancesRenHuang

They are not only tempting, but very addictive :D


almost 5 years ago JoanG

These sound wonderful! Do you have to use potato flour or could you use a different flour instead?


almost 5 years ago FrancesRenHuang

The potato flour contributes to the light chewiness texture, instead of the bready texture that wheat flours gives. Potato flour can be bought in chinese supermarkets and latino supermarkets. It can be substitute with what you can find in the market: Yuca/ Mandioca/Cassava Flour/Sweet Potato Flour. Good luck!! Tell me how it goes!


over 4 years ago JoanG

I found potato flour at my coop so now I can try this out!