Brazilian blender cheese puffs. Place egg, milk, oil or butter, tapioca flour, garlic and salt in blender and blend until smooth. Immediately pour batter into your prepared mini muffin tin. Blender Brazilian cheese puffs (aka Pao de Queijo, pronounced POWN-deh-KAY-zho) are a gooey, cheesy, two-bite treat that can be served in the morning with good strong coffee, as an after-school snack, or later in the day as an appetizer at happy hour.
You basically take all the ingredients, throw them in the blender, and blend!
The result is something very liquid, impossible to roll, so you just pour it into a cupcake pan and bake.
After posting the moqueca recipe, several of you asked if I had a recipe for Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with tapioca flour.
You can have Brazilian blender cheese puffs using 7 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Brazilian blender cheese puffs
- Prepare 2/3 cup of milk.
- Prepare 1/3 cup of olive oil.
- It's 1 of egg, room temperature.
- You need 1 1/2 cup of tapioca flour.
- You need 1/2 cup of parmesan cheese.
- Prepare 1/2 cup of shredded sharp cheddar cheese.
- You need 3/4 tsp of salt.
As a matter of fact, I do! My friend Bill gave me this recipe years ago, a favorite from his Brazilian wife Silvia. I've made it several times, each time with different cheeses. Great recipe for Brazilian blender cheese puffs.
Brazilian blender cheese puffs step by step
- Preheat oven to 400°F. Grease a 24 count noon stick mini muffin pan with cooking spray or butter..
- Add all the ingredients to a blender or the bowl of a food processor in the order they're listed, starting with the liquid ingredients..
- Blend until smooth and scrape down the sides if needed.
- Use a ladle to full each muffin space 3\4 way full. Bake for 20 minutes until browned around the edges. Pull one out of oven to test, the insides should be airy and cooked through, not gummy. Cook a couple minutes more if needed..
- Cool in the pan 5 minutes, then pop them out. Let the pan cool before repeating worth remaining batter..
- Serve warm or at room temperature. Microwave to reheat if you wish..
These are gluten free and so easy to make! There is no substitute for tapioca flour so if you can't find in your grocery store, go to a health food or bulk food place to find. I added two finely chopped jalapeños to this as the last ingredient. I have been making these cheese puffs every day this week and each time I make a variation just to test our the theory that everything is better with cheese. Scrape down the bowl and repeat.