Chipa 4 Quesos is a cheesy variation of the traditional Paraguayan chipa. It's typically prepared with a chipa almidón or chipa mestizo dough base, but made with a blend of four kinds of cheese rather than just queso Paraguay.
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Anise seeds are sometimes added for extra aroma. Naturally gluten-free, these chipas are perfect for breakfast, snack time, or merienda.
For this Chipa 4 Quesos recipe, I start with my classic chipa almidón dough and mix in a Mexican 4-cheese blend-my family's all-time favorite.
I add a touch of baking powder to achieve a lighter texture while maintaining the classic chew.
This recipe includes two shaping options: one fully stuffed with creamy cheese and another left open on top, like a savory, Paraguayan-style Danish.
For more Chipa recipes, be sure to check out our Chipa Buns, Chipa Almidon, Chipa Asador, Chipa Muffins, Chipa Mestizo, and Chipa So'o.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Yuca starch: The base of the dough that gives it a chewy, elastic texture and makes it naturally gluten-free.
- Butter: Adds richness and helps create a tender, flavorful dough.
- Eggs: Bind the ingredients, providing structure and moisture.
- Kosher salt: Enhances the overall flavor.
- Buttermilk: Hydrates the dough and adds a slight tang for depth of flavor. It can be substituted with whole milk.
- Cheese: I used store-bought shredded Mexican 4-cheese blend because it's flavorful, convenient (it already includes four types of cheese), and my family's favorite. But feel free to use any combination of cheeses you like!
- Anise seeds: Add a subtle aromatic touch to traditional Paraguayan chipas.
- Baking powder: Lightens the dough slightly, resulting in a softer, less dense chipa.
How to Make Chipa 4 Quesos
Note: Full instructions are provided in the recipe card below.
Preheat oven to 500°F (260°C). Line a 13x18x1-inch baking sheet with parchment paper. In a large bowl, mix tapioca starch, milk powder, salt, anise, and baking powder.
Make a well; add eggs and butter. Cream until smooth, without adding the dry ingredients.
Gradually incorporate dry ingredients to form a crumbly mixture. Add crumbled cheese and mix well.
Slowly add buttermilk until a soft, smooth dough forms. Cover and rest for 10-15 min.
Mix cream cheese and shredded cheese for the filling. Divide the dough into 125 g portions. Flatten into 4-inch disks.
Add filling to the center. Fold and seal, then gently flatten to 1 inch thick.
Alternative: Leave the center open and top with filling instead. Place on the prepared sheet, spacing them 1 inch apart.
Bake 15-17 minutes until golden and cheesy.
Cool slightly. Serve warm.
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Camila's 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.
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Recipe
Chipa 4 Quesos
Ingredients
For the Dough:
- 1 kg yuca starch (tapioca starch)
- 300 g butter , softened
- 6 large eggs , at room temperature
- 3 teaspoons kosher salt (adjust to taste)
- 200 ml buttermilk or whole milk
- 800 g shredded Mexican 4-cheese blend
- 20 g (2 tablespoons) anise seeds, to taste
- 1½ tablespoons non-aluminum baking powder While traditional chipa almidón doesn't use baking powder, I include it to achieve a lighter, less dense texture.
For the Filling:
- 226 g (8 oz) block full-fat cream cheese, softened
- 100 g shredded Mexican 4-cheese blend , more for sprinkling
Instructions
- Preheat the oven to 500°F (260°C). Line a 13x18x1-inch baking sheet with parchment paper.
- In a large bowl, combine the tapioca starch, milk powder, salt, anise seeds, and baking powder. Mix well.
- Make a well in the center and add the softened butter and eggs. Using your fingers, cream them together until smooth and creamy.
- Gradually incorporate the dry ingredients by hand until a coarse, crumbly mixture forms.
- Mix in the cheeses until fully combined.
- Pour in the buttermilk a little at a time, kneading the dough in the bowl just until it comes together into a soft and smooth dough-similar in consistency to play dough.
- Cover the dough with plastic wrap and let it rest for 10-15 minutes.
- Meanwhile, in a medium bowl, mix the cream cheese with the remaining 100 g of shredded cheese to make the filling.
- Divide the dough into equal portions (about 125 g each). Flatten each portion into a 4-inch disk.
- Add a tablespoon of the cheese filling to the center of each disk. Fold the edges over the filling and pinch to seal, then gently flatten each piece to about 1 inch thick.
- Alternative method: Instead of sealing the dough, form a small well in the center of each disk, spoon in the cheese filling, and sprinkle a little extra on top.
- Arrange the filled chipas on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 15-17 minutes or until golden with cheesy spots on top.
- Let cool slightly before serving. Best enjoyed warm!
Watch how to make it
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
