Brazilian Cheesy Bread

By Hannah Petertil
September 1, 2015
17 Comments


Author Notes: I've been making this recipe since high school, when my friend introduced me to these gooey cheese balls with cavernous interiors and a crunchy skin. I love using sharp cheddar cheese but you can also use Parmesan, Asiago, mild cheddar, Swiss, or whatever hard cheese you are loving right now. These are also amazing with a sprinkle of blue cheese added to the tops right before baking. Hannah Petertil

Makes: 12 large cheesy breads

  • 1 egg
  • 1/4 cup canola oil
  • 2/3 cup whole milk
  • 1/4 teaspoon salt
  • 1 1/2 cups tapioca flour
  • 3/4 cup (about 4 ounces) grated cheddar cheese
  1. Preheat your oven to 375° F and lightly grease a 12 count muffin pan.
  2. In a food processor with blade attachment, add egg, oil, milk, and salt. Blend for 5 seconds.
  3. Add tapioca flour and blend on low for 10 seconds, or until combined.
  4. Add your cheese and blend for 5 more seconds, allowing the cheese to incorporate.
  5. Using a tablespoon measure, fill each muffin tin with 2 tablespoons of the batter. Evenly distribute any batter that remains.
  6. Bake for 25 minutes—the tops of your cheesy balls should be golden and puffy. Remove from oven and let cool slightly before removing from pan. These are best enjoyed the same day but will keep in an airtight container. However, they will lose some of their signature crunch on day two.

More Great Recipes:
Bread|South American|Cheese|Gluten-Free|Hors D'Oeuvre|Side|Snack|Appetizer

Reviews (17) Questions (1)

17 Comments

lsm August 1, 2018
Thank you for this wonderful recipe. Almost like the popovers I make, but very much easier. I see endless possibilities. Again thank you.
 
DanaERT February 26, 2018
I made two dozen this weekend exactly as written (using sharp cheddar for both batches but sprinkling blue cheese on top of one dozen) and all I can say is WOW. They taste EXACTLY like the ones at Texas de Brazil, and the texture is just the same too. We had friends over and these things were gone in a heartbeat, with someone asking for the recipe. I'm ready to make another batch right now! It came together VERY easily in the food processor, and we didn't have any trouble finding tapioca flour. <br /><br />I agree that there's no way this could be rolled into balls; the texture is definitely batter and not dough. It's like a thicker pancake batter. I dumped mine from the food processor bowl into a batter bowl, but instead of trying to pour (I know my weaknesses - haha) I used a big ice cream scoop as a guideline.<br /><br />Bottom line? Absolutely delicious, very simple, and man, I wish I had leftovers!! :)
 
Maria A. June 27, 2016
I have only made Pão de queijo vith boiling milk and oil, mix with flour and salt. After that whipping in the egg and at last the cheese. That makes it like a Petit choux dough.
 
Georgia R. March 10, 2016
I have never seen Tapioca Flour, but then I have never looked for it. I live in Los Angeles so I should probably be able to find it somewhere!
 
Julie O. January 10, 2016
The Brazilian women who have taught me to make these have never used any type of mixer other than spoon and hand.