Pao de Queijo is a Brazilian Cheese Bread that's chewy, cheesy, and delicious! These cheesy bites are super easy to make and are so good that you'll be making this recipe over and over again!
I first had Pao De Queijo while visiting Rio De Janeiro, Brazil back in 2013. I did Semester at Sea and had been on a world tour, living my best life prior to graduating from college. There were so many memorable experiences that I had embarked along the way including amazing views, parties, excursions, etc that my wildest dreams could've never fathomed. Of those experiences, I can honestly say that of all of the places I've travelled, Pao De Queijo was one of the most memorable things I've ever eaten.
Pao de Queijo is one of those foods for when you eat them, you want like a million more. I'm the type of person who loves texture in food. I also love finger foods. So this cheesy bread was right up my alley. I purchased a little appetizer basket of them and ending up wanting more to take back to the ship!
I made these Bacon Cheddar and Thyme Biscuits a few months ago. Upon first bite, it really got me thinking about Pao de Queijo. They were cheesy and soft and reminiscent of the Brazilian cheese bread but not the same texture. However, it sparked my curiosity to make Brazilian cheese bread.
I got some tapioca flour and some cheese and started experimenting. Also, don't be intimidated by tapioca flour. It's sold at most supermarkets, it's just a matter of finding it! Tapioca flour is also pretty inexpensive and won't break the bank! Anyway, I experimented with a lot of different cheeses and ended up mixing together three - cheddar, mozzarella, and parmesan.
No special equipment needed!
Start by preheating the oven to 325 degrees °F. Bring milk and vegetable oil to a boil and simmer for 3 minutes and remove from heat to cool. In a stand mixer using the paddle attachment OR in a large mixing bowl, mix together tapioca flour, salt, shredded mozzarella, shredded parmesan, and shredded cheddar. Give it a good stir and set aside.
Add egg and boiled milk mixture to the tapioca flour/cheese mixture until a thick dough forms. Spray a muffin tin with oil/cooking spray. Add about 1-2 tbsps to each muffin cup. Bake for 30 minutes. Then you're done!
TIP: for the cheddar and parmesan cheeses, I highly recommend using whole block cheese and shredding it at home as opposed to buying the cheese shredded. Pre-shredded cheeses tend to be drier so it's best to shred them yourself at home. Totally optional.
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