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I Love Brazilian Cheese Bread (pão De Queijo)
When I was working in LA, every week my colleagues and I would go to The Farmers Market at the Grove for the Brazilian BBQ.
Pampas Grill—the stall selling the BBQ—is probably one of the most popular eateries at the Farmers Market.
There is always a long line of patrons lining up for the hot-off-the-grill, juicy, and scrumptious Brazilian BBQ, and the amazing Brazilian cheese bread, or “Pão de Queijo” – including the Hollywood kind.
One time, Hollywood star David Arquette and his entourage were lining behind me.
While the meats served at Pampas Grill are amazingly good, myself and others went there mostly for this Pão de Queijo, or Brazilian cheese bread.
If you haven’t had Brazilian cheese bread, you are missing out.
Other Recipes You Might Like
What Are Brazilian Cheese Rolls (pão De Queijo)?
Pão de Queijo are mini cheesy puffs in ball-like shape that are soft but chewy, puffy and addictive. The recipe calls for the following ingredients:
- Tapioca flour or tapioca starch
- Eggs
- Milk
- Cheese
- Salt
Brazilian Cheese Rolls (pão De Queijo) at Home!
Elise of Simply Recipes posted her Pão de Queijo recipe, I was so excited to finally make my own Brazilian Cheese Bread but I was pregnant then and followed a very strict diet that precluded me from eating cheese.
Anyway, time flies and now that Baby G is here, I am sort of on a cheese binge these days.
I finally made the Brazilian Cheese Bread.
I finished all of them in practically 15 minutes and immediately made a second batch.
I just love these soft, fluffy, chewy, and cheesy Brazilian cheese rolls.
They are absolutely delightful and takes less than 30 minutes from prep to out of oven.
This Brazilian Cheese Bread (Pão de Queijo) recipe is a keeper and I am sure this is going to be one of my favorite baking recipes.
How Many Calories per Serving?
This recipe is only 80 calories per bread.
What Dishes to Serve with This Recipe?
Pão de Queijo is best served with a main dish such as steak. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Brazilian Cheese Bread (Pão de Queijo)
Ingredients
- 1 egg (room temperature)
- 1/3 cup olive oil
- 2/3 cup milk
- 1 1/2 cups (170 g) tapioca flour or tapioca starch
- 1/4 cup (50 g) cheddar cheese
- 1/4 cup (50 g) mozzarella cheese
- 1 teaspoon salt
Instructions
- Preheat the oven to 400°F (204°C). Grease a mini muffin tin generously. Put all of the ingredients into a blender and pulse until smooth. Use a spatula to scrape down the sides of the blender so that everything gets blended well, it will yield about 2 cups batter.
- Transfer the batter into the mini muffin tins. Fill up about 3/4 full. Bake in the oven for 20 minutes, until all puffy and just lightly browned. Remove from the oven and let cool on a rack for a few minutes. Eat while warm, or save to reheat later.
Video
Notes
Nutrition
Just baked this. Is the texture suppose to be chewy? And look transparent colour in the middle of it?
Yes.
Jz make this. Is the texture suppose to be chewy?
Hi,
This looks great! I have a question though. Can i mix this by hand or do i really have to use a blender?
Thanks
I think you can mix it by hand.
Hi!! OMG I’m so happy to see a correct recipe from Pão de Queijo. I am brazilian, and this is an icon of our culinary!! You are awesome!! If u want, I can send some another recipes from here to you taste!! <3
Please send me other recipes for me to try. :)
What kind of milk do we use here?
Regular milk is fine.
How do I keep them at same texture, after leaving them at room temperature for a while? Mine turns rather tough to bite after probably 2-3hrs later.
Hi, I just made it today, but mine are deflated. I already follow all of the instruction.
Are you sure this recipe doesn’t need to cook to form a dough ball before bake?
Hi Rasa, just wondering if I can use mixer or food processor instead of blender?
Yes.
My favourite! What kind of milk do we use here?
Regular milk.
Traditionally we use a specific kind of fermented tapioca starch and a specific kind of cheese, but this recipe looks like an interesting variation.
What kind of fermented tapioca starch or cheese do you use?
Love this, we can not keep a batch in our house. I must make more, for those looking for the flour Publix sells it with the Bob Mills items.
Does high altitude make a difference? I am at 7000 ft, I wondered if the the temperature or time need to be adjusted. My nephews wife is Brazilian and makes these all the time. But they are not at our altitude.. Just found your site through this recipe and it looks like a great one. I will be trying more of your recipes.. Thanks for your help.
Hi Susan – I am not sure I think should be OK but never know. Good luck and let me know how it goes.