Freshly baked Brazilian cheese bread balls on a white kitchen counter, golden and slightly cracked with a homemade look.

Brazilian Cheese Bread (Pão de Queijo)

Crispy on the outside and chewy inside, this authentic Brazilian cheese bread (pão de queijo) is a quick and foolproof recipe using tapioca flour and cheese. Perfect for breakfast or snacks.

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Course: Appetizer, Breakfast, Snack

Cuisine: Brazilian

Prep Time: 15

Cook Time: 25

Refrigeration Time: 30

Total Time: 1 10

Servings: pieces

Calories: 180kcal

Cost: $6

Equipment

1 Blender or food processor For mixing batter until smooth
1 Large mixing bowl To combine ingredients
1 Baking sheet or muffin tin Grease well before baking
1 Measuring cups and spoons Accurate measurements
1 Rubber spatula For scraping sides
1 Oven thermometer Ensures even baking temperature

Ingredients

1 cup Whole milk Do not boil
½ cup Vegetable oil Neutral flavor preferred
2 cups Tapioca flour Key to chewy texture
2 cups Shredded Minas cheese Or Parmesan / cheddar mix
2 large Eggs Room temperature
1 teaspoon Salt To taste
½ teaspoon Black pepper Optional for flavor

Instructions

Heat milk and oil until steaming but not boiling.
Blend hot mixture with eggs, salt, and pepper until smooth.
Gradually add tapioca flour while blending until thick.
Stir in shredded cheese and refrigerate 30 minutes.
Preheat oven to 375°F and grease baking sheet.
Roll dough into balls and bake 25–30 minutes until golden.
Serve warm for best chewy texture.

Notes

Use a mix of cheeses like Parmesan and cheddar if Minas cheese is unavailable. This recipe is naturally gluten-free.

Nutrition