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.
- 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.