Po de Queijo (Brazilian Cheese Bread)

Jun 03, 2023June 3, 20230 2

Po de Queijo (Brazilian Cheese Bread) - A popular Brazilian snack that's crispy on the outside and chewy on the inside

by The Chefin Bread

Prep

15 min

Cook

25 min

Ready In

40 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

261

Sugar

Fat

17g

Po de Queijo (Brazilian Cheese Bread) is a popular snack in Brazil that's often enjoyed with coffee or tea. This gluten-free bread is crispy on the outside and chewy on the inside, and it's flavored with grated Pecorino Romano cheese. The bread is easy to make, and it's perfect for a quick snack or a party appetizer. The unique texture of the bread makes it a popular choice for people with gluten intolerance. You'll love the cheesy flavor and chewy texture of this delicious Brazilian snack.

Instructions

1.	Preheat oven to 375°F (190°C).
2.	Bring half-and-half, vegetable oil, and salt to a boil in a small saucepan, stirring occasionally.
3.	Meanwhile, place tapioca flour in a mixing bowl and add hot half-and-half mixture, stirring quickly until a firm dough forms. Let mixture cool to room temperature.
4.	Beat in eggs one at a time, then add Pecorino Romano and mix until smooth.
5.	Line a baking sheet with parchment paper and drop tablespoons of batter onto the sheet, spacing them 2 inches apart.
6.	Bake until golden brown and puffy, about 25 minutes.

PROS

Po de Queijo is not only delicious but also incredibly easy to make.
It’s perfect for a snack, breakfast, or even a side dish.

This gluten-free Brazilian cheese bread is made with just a handful of simple ingredients that you probably already have in your pantry.

CONS

This bread is gluten-free, but it’s not a low-calorie option.
It’s high in fat and carbs, and if you are watching your weight, you should consume it in moderation.

The bread is best eaten fresh and tends to get hard quickly, so it’s not suitable for long-term storage.

HEALTH & BENEFITS

Po de Queijo is a good source of protein and calcium. It’s gluten-free and can be enjoyed by anyone with gluten intolerance.
The cheese used in this recipe is a great source of calcium and protein, and it’s also a good source of vitamin D, which is vital for bone health.

	1 cup half-and-half
	1/2 cup vegetable oil
	1 pinch salt
	2 cups tapioca flour
	2 cups finely grated Pecorino Romano cheese
	2 eggs