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Chipa (Argentinean cheese bread)

Chipa are chewy cheese buns made with tapioca flour and shredded cheese. Once you make this recipe, you will want them again and again.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breads, Muffins and Scones, Breakfast, Snack
Cuisine: Argentine, South American
Keyword: buns, cheese, rolls
Servings: 16 servings
Calories: 183kcal
Author: Tara Noland

Equipment

Ingredients

  • 2 cups tapioca flour
  • 3 cups shredded Monterey Jack cheese
  • 1/4 cup shredded parmesan cheese
  • 6 tbsp butter melted
  • 2 eggs
  • 1/4 cup whole milk
  • 1/2 tsp salt
  • 1 tsp baking powder

Instructions

  • Preheat the oven to 350F. Then, prepare a baking sheet with parchment paper.
  • Place tapioca flour, salt and baking powder in a large bowl. Then, incorporate shredded cheeses. Use your hands to mix well. Set it aside.
  • In a separate bowl, mix melted and cooled butter, eggs and milk. Then, pour wet ingredients into the dry ones and stir well until combined. The result will be a wet and sticky dough. You should be able to roll out balls; if you can't, add a bit more tapioca flour until you reach that consistency.
  • Roll out the dough into 16 balls. Place them onto the baking sheet, leaving 1.5 inches of space in between them.
  • Bake your chipas for 20-25 minutes, or until they're nicely golden.
    Remove them from the oven and enjoy them warm.

Video

Notes

See the post for additonal information, photos and tips. 

Nutrition

Serving: 1 | Calories: 183kcal | Carbohydrates: 14g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 294mg | Potassium: 36mg | Fiber: 0.001g | Sugar: 0.3g | Vitamin A: 342IU | Calcium: 200mg | Iron: 0.5mg