Chipa cuatro quesos (four cheese chipa) is a Paraguayan bread made with cassava starch which is naturally gluten-free.
Course Easter, Snack
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
Author Lizet Bowen
3/4cupParaguay cheeseor some fresh cheese (between 75g to 80g)
3/4cupgrated mozzarella cheese(between 75g to 80g)
3/4cupSardo cheeseor Pecorino Romano, grated (between 75g to 80g)
1/2cupblue cheese(between 55g and 60g)
1teaspoonof anise seeds
1/4cuplard or butterat room temperature (55g)
Preheat the oven to 450F / 230C and grease 1 large baking sheet.
In a small bowl, mix 4 kinds of cheese. Set aside 1/3 cup of this cheese mixture, to top each chipa.
In a large bowl, add cassava starch, salt, anise seeds, lard or butter, egg, milk and cheese mixture.
The mixture may seem too dry, but with your hands, gather the ingredients until you get a uniform dough.
Place the dough on a flat surface and knead for about 5 minutes. (This dough has the texture of playdough.) Divide the dough into 10 equal portions. Make a ball with each portion between the palms of your hands. Flatten the ball slightly.
Place chipas on a baking sheet. Top each chipa with a bit of reserved cheese mixture.
Bake for 25 minutes. Let it cool for 5 minutes before eating. Chipas are best eaten when they are hot.