Our Chipa 4 Quesos Recipe elevates the traditional Paraguayan Chipa Almidón with a flavorful twist. More than just a typical chipa, this version stands out by incorporating cream cheese and Mexican Four Cheese ( Kraft brand recommended) right into the center, transforming it into a cheesy, irresistible cheesy bread that's sure to become a favorite.
This recipe is ideal for pairing with your morning Cocido Quemado, Coffee, or a delicious snack any time of the day; this recipe is simple to prepare and incredibly satisfying. For more Chipa recipes, be sure to check out our Chipa Buns, Chipa Almidon, Chipa Asador, Chipa Muffins, Chipa Mestizo, and Chipa So’o.
Method at a Glance
Note: The full instructions are provided in the recipe card below.
- Preheat oven to 500°F (260°C) and line baking sheets.
- Mix dry ingredients.
- Add butter and eggs, and mix until smooth.
- Incorporate dry ingredients, mix in cheese, and add buttermilk until kneadable. Knead until homogeneous.
- Combine cream cheese and Mexican cheese.
- Shape dough, fill it with cheese mixture, and form it into discs.
- Bake for 15-17 minutes.
- Cool slightly and serve fresh.
Tips and Advice
- Place each Paraguayan cheese bread on the prepared baking sheet and cover them with a clean kitchen cloth to prevent them from drying out while you finish shaping all the pieces of dough.
- To keep the chipas soft, when you take them out of the oven, transfer them to a wire rack to cool completely. Store them in an airtight container or zip-lock bag to maintain their freshness. Avoid overcooking; 15 to 17 minutes of baking time is sufficient for them to be well-cooked.
Watch How to Make It
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Recipe
Easy Chipa 4 Quesos
Our Chipa 4 Quesos Recipe elevates the traditional Paraguayan Chipa Almidón with a flavorful twist. More than just a typical chipa, this version stands out by incorporating cream cheese and Mexican Four Cheese ( Kraft brand recommended) right into the center, transforming it into a cheesy, irresistible cheesy bread that's sure to become a favorite.
Ingredients
For the Chipa 4 Quesos:
- 1 kg Yuca Starch
- 300 gr butter , softened
- 6 large eggs , room temperature
- 3 teaspoons kosher salt (to taste)
- 250 ml buttermilk or whole milk
- 700 gr Mexican 4 cheese , shredded
- 20 gr ( 2 tablespoons) anise seeds, to taste
- 1-½ tablespoons Non-Aluminum Baking powder: Chipa Almidon recipe does not require baking powder; however , I use it in my Chipa Almidon recipe because it produces a better result by making it lighter and less dense.
For the Cream Cheese & Mexican 4 Cheese Mixture:
- 1 (8 oz) Full Fat Cream Cheese , Softened
- 100 g Mexican 4 Cheese Blend , shredded
Instructions
- Preheat your oven to 500°F (260°C) and line two 13x18x1 baking sheets with parchment paper.
- In a large mixing bowl, combine tapioca starch, salt, anise, and baking powder.
- On a clean work surface, pour out the tapioca starch mixture and form a well in the center. Add softened butter and eggs, and cream together until the mixture is smooth.
- Gradually incorporate the dry ingredients into the wet mixture by hand until a coarse crumb forms. The coarse crumb should appear loose but hold together when pressed.
- Mix in the cheese until well integrated.
- Slowly add buttermilk, just enough to make the dough easy to knead but not too firm. Knead by hand until the dough is compact and moist. Note: you may not need to use all the buttermilk; if the dough becomes too soft, add a little more tapioca flour.
- Knead the dough using the heel of your hand to push it away from you, then gather it back using a bench scraper. Continue until the dough is smooth, compact, and no longer sticks to the surface or your hands, about 4-5 minutes. The dough should have a smooth, playdough-like consistency when done.
- Cover the dough with a clean kitchen towel and let it rest for 15-20 minutes.
- While the dough is resting, in a medium bowl, combine the softened cream cheese and Mexican cheese blend; set aside.
- To shape the chipas, take handful portions of the dough (about 125g) and slightly flatten them in the middle of your hand. Place a generous amount of the cheese mixture in the center of the dough. Pinch the edges together to seal it, and then roll it into a ball. Flatten it to about 4 inches in diameter and 1 inch thick.
- Alternatively, you can form a ball with the same amount of dough and flatten it slightly, leaving the edges thick. Make a well in the center, add the cheese mixture, and sprinkle Mexican cheese on top. Leave it uncovered for a different shape.
- Place the shaped chipas on the prepared baking sheets and bake in the preheated oven until they are lightly golden, puffed up, and have cheese spots on the surface, about 15-17 minutes. Be careful not to overcook them.
- Remove the pan from the oven and let the chipas cool slightly before serving. Chipa is best served fresh out of the oven.
Notes
How to Store & Re-Heat
Chipa 4 Quesos tastes best when served fresh out of the oven, but it can be stored in an airtight container or sealable plastic bag at room temperature for up to 3 days or refrigerated for up to 5 days.
Warm the cheese bread in the microwave for a few seconds or until just heated through; do not overheat, or it will get tough. Alternatively, you can wrap the bread in aluminum foil and warm it in a 350°F oven until hot.
Make-Ahead & Freeze
You can prepare the Chipa dough the day before and store it covered in the fridge until needed. Alternatively, shape the Chipa dough as instructed and place it on a parchment-lined baking sheet. Instead of baking immediately, refrigerate for up to 24 hours.
When ready to bake, follow the recipe's baking instructions. To freeze Chipa Quatro Quesos, shape the dough into the desired shape and place it on a parchment-lined baking sheet in the freezer until firm.
Once frozen, transfer them to a freezer-safe container or bag, removing excess air. Label and freeze for up to 2 months. When you want to bake, preheat the oven and bake the frozen Chipa, adjusting the baking time slightly as needed.
Nutrition Facts
Easy Chipa 4 Quesos
Amount per Serving
Calories
276
% Daily Value*
Fat
10
g
15
%
Saturated Fat
5
g
31
%
Trans Fat
0.005
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
76
mg
25
%
Sodium
561
mg
24
%
Potassium
96
mg
3
%
Carbohydrates
39
g
13
%
Fiber
0.1
g
0
%
Sugar
2
g
2
%
Protein
10
g
20
%
Vitamin A
333
IU
7
%
Vitamin C
0.2
mg
0
%
Calcium
230
mg
23
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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