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Chipas (Argentinean Cheese Bread)

Ingredients:

  • 1egg
  • 2⁄3cup milk
  • 6ounces Italian cheese blend, shredded
  • 3tablespoons butter, melted
  • 1 3⁄4cups tapioca starch
  • 1cup self-rising flour

Directions:

  • Preheat oven to 350 degrees F (175 degrees C). Oil a baking sheet with cooking spray and set aside.
  • Stir together egg, milk, cheese, and butter in a large bowl. Sprinkle in tapioca starch and flour; stir in to form a dough. Knead dough for two minutes on a lightly floured surface, then roll into golf ball-sized pieces, and place onto prepared baking sheet.
  • Bake in preheated oven until golden brown, 10 to 15 minutes.

Reviews:

  • realbirdlady

    This was easy to put together. My cookies were a little heavy in the middle, but I had to grind my own tapioca flour from tapioca pearls, so I’m not sure how close the consistency was to what the recipe intended. I used all mozzarella cheese, which gave a mild taste. I would try again with the proper flour and with some Parmesan or Romano cheese for a little more bite to the flavor, and a little salt.

  • realbirdlady

    This was easy to put together. My cookies were a little heavy in the middle, but I had to grind my own tapioca flour from tapioca pearls, so I’m not sure how close the consistency was to what the recipe intended. I used all mozzarella cheese, which gave a mild taste. I would try again with the proper flour and with some Parmesan or Romano cheese for a little more bite to the flavor, and a little salt.

  • Sydney Mike

    Just for the heck of it I used a mix of cheeses in this recipe ~romano & mazzarella as well as parmesan (to appease by other half!) & that worked out well! I’d doubled the recipe & had them out on my finger food counter where they were gone in no time! Definitely worth making again! [Tagged, made & reviewed in Please Review My Recipe]

  • CraftScout

    OMG! What a great dough! I used tapioca flour, and a mixture of mozzarella and parmesan cheeses. I think the next time I make this I will try and get some Argentinean cheeses, or at least some Mexican ones, just to see the difference. This is a very easy dough to work with, as I said, with a consistency kind of like play-dough. 🙂 My DD enjoyed rolling this into balls and patting them into flat rounds. With all the kneading, I wasn’t sure these were going to rise very high, but they puffed up nicely, turning a very yellow golden brown at 15 minutes in my oven. They are slightly dry inside (not like a biscuit), and very yummy. They tasted just delicious by themselves and even better dipped in salsa! This one’s a keeper! Thanks for posting, made for ZWT4.

  • peachcat24

    This recipe is so easy and simple. I’ve gotten rave reviews everytime it’s served.

  • weekend cooker

    So easy to prepare and make. I made recipe exactly as posted. I had no problem with anything in this recipe.. Next time I might try different cheeses.

  • Sydney Mike

    Just for the heck of it I used a mix of cheeses in this recipe ~romano & mazzarella as well as parmesan (to appease by other half!) & that worked out well! I’d doubled the recipe & had them out on my finger food counter where they were gone in no time! Definitely worth making again! [Tagged, made & reviewed in Please Review My Recipe]

  • LARavenscroft

    These reminded me a lot of Chebe Bread which you can usually get in the gluten free section of a supermarket. I did sub GF flour for the self-rising flour and they turned out great. I occasionally use Chebe Bread for my pizza crust, but now I no longer need to buy the mix because I have a recipe. Thanks Diner!! Made for Gimme 5 Tag.

  • LARavenscroft

    These reminded me a lot of Chebe Bread which you can usually get in the gluten free section of a supermarket. I did sub GF flour for the self-rising flour and they turned out great. I occasionally use Chebe Bread for my pizza crust, but now I no longer need to buy the mix because I have a recipe. Thanks Diner!! Made for Gimme 5 Tag.

  • weekend cooker

    So easy to prepare and make. I made recipe exactly as posted. I had no problem with anything in this recipe.. Next time I might try different cheeses.

  • peachcat24

    This recipe is so easy and simple. I’ve gotten rave reviews everytime it’s served.

  • CraftScout

    OMG! What a great dough! I used tapioca flour, and a mixture of mozzarella and parmesan cheeses. I think the next time I make this I will try and get some Argentinean cheeses, or at least some Mexican ones, just to see the difference. This is a very easy dough to work with, as I said, with a consistency kind of like play-dough. 🙂 My DD enjoyed rolling this into balls and patting them into flat rounds. With all the kneading, I wasn’t sure these were going to rise very high, but they puffed up nicely, turning a very yellow golden brown at 15 minutes in my oven. They are slightly dry inside (not like a biscuit), and very yummy. They tasted just delicious by themselves and even better dipped in salsa! This one’s a keeper! Thanks for posting, made for ZWT4.

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