Tuesday, October 16, 2012

Brazilian Cheese puffs

Have you ever been to a Brazilian grill? You know, one of those restaurants where they walk around with HUGE skewers of grilled meat and cut it right on your table? They are quite the sight to see, especially when you see how much all-you-can-eat you can really consume! I like meat, we eat it almost every day, but my FAVORITE dish at the “eat as much meat as you can” restaurant is these non-meat cheese puffs. I CHOW down on them. I mean chow. I get my $20 worth in cheese and milk. Love it. I was beyond ecstatic when my sister gave me the recipe and it was so easy and tasted just like the orginal. Go Sister!

Brazilian Cheese Puffs
Printable Version

1 egg
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups tapioca flour
1/2 cup packed queso fresco, shredded
¼ cup parmesan
1 ½ teaspoons salt

Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.

Pour batter in tins, filling each cup halfway. Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.
Eat while warm or save to reheat later.

Makes 24 puffs, serves 4.
Recipe from Amanda.

9 comments:

DJ said...

I love your blog, but help!! What does "scant" mean?

DJ said...

I love your blog, but help!! What does "scant" mean?

Chelsea and Cody said...

It means "just short of" or "almost". Sorry!

Steve and Yvonne said...

I LOVE your site! Already I've pinned all of the recipes on your header - can't wait to keep searching for new yummy things!!!

Steve and Yvonne said...

oh yeah.. and I found you on Pinterest :) You can check me out if you would like - triedandtasty.com!

Samantha said...

Hi!
I tried making these yesterday and I, apparently, did something all wrong!
My 'puffs' came out and the inside was gel-like. I may have over-filled the tins but I didn't know if that was the cause or not.
Also, how do you 'pack' the queso. It's such a rubbery substance..
I feel like an idiot asking these questions, but I really want these to come out puffy like yours.
Thanks so much.

Chelsea and Cody said...

Samantha...I'm so sorry that they didn't turn out! The first thing I would tell you is make sure that you blended your ingredients really well, scraping down the sides of the blender if needed. The consistency of the inside of these puffs is kind of chewy-but yours may not have been cooked all the way through. They should be gel-like, just chewy. Make sure you only fill your cup up halfway so they can expand. "Pack" the cheese just like you would pack brown sugar. Good luck this time!

DJ said...

Where Can I Find TapiocA Flour?

Chelsea and Cody said...

DJ- Sometimes it is in the gluten free or health food section, or you can find it at a specialty health food store.