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Thursday, November 4, 2010

Brazilian Cheese Bread II

Brazilian Cheese Bread

Earlier this year we made a quick weekend getaway to Atlanta and ate at Fogo de Chao. We both liked all the food, but especially loved the cheese bread (Pao de Queijo).  I made another version of these cheese popovers this summer.  They were good, but not exactly what I was looking for.  I found this recipe and it was spot on!  I added a sprinkle of rosemary on top and they were perfect.  Soft and chewy - just like at Fogo de Chao.  They go great with steak, chicken or pork. 

Brazilian Cheese Bread

Brazilian Cheese Bread

Brazilian Cheese Bread - Pao De Queijo
(Printable Recipe)

  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 cup tapioca flour
  • 1/4 cup parmesan cheese, grated
  • 1/2 tsp salt

  • for topping (optional)
  • fresh rosemary leaves, chopped
  • kosher salt

Add all ingredients, except those for the topping, into a blender. Blend very well at full speed, stopping a couple of times to scrape the surface of the blender’s cup, making sure no bits of tapioca starch are left unmixed.

The mixture will be a little thinner than pancake batter. Pour the batter in mini-muffin tins, to no more than 3/4 of their capacity. Add a little bit of salt and rosemary on top, place in a 400F oven, and cook for 20 minutes. Most will come out right away without sticking. If some stick slightly, allow them to cool for a few minutes and probe them out gently with the tip of a knife. The recipe makes 20-24 little cheese breads.

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  1. I'm going to see if I can find the tapioca flour.

    You've got me convinced I need to look for it now.

  2. Your cheese bread looks so delicious! Love the rosemary in it too!

  3. I hear that tapioca flour is hard to find, but you may have luck at a health food store. Instant Tapioca (in the little red box) can also be used if crushed up finely in a good blender. Good luck, I may try it that way myself! :)

  4. So glad you enjoyed the recipe! It's one of our favorites when we need a quick "Brazilian pao de queijo" fix....

    thanks for the link to my blog!

  5. Looks great! Wonder what makes them Brazilian? The tapioca flour?

  6. We just got our first churrascaria in town last month and trying to get there soon.

    These little jewels look great, Steph!

  7. A friend of mine used to make these and sell them at a Farmer's Market and I've always been curious about the recipe. I'll have to give them a try.

  8. These are great! So addictive!
    Does anybody know the name of the apple & raisin salad they have at ogo de Chao? I can't seem to find the recipe for it.

  9. I was going to try these, but I'm not a great "on my own" cook and there is no bake temp or time in the recipe. Help???


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