Chipa 4 Quesos is a delicious variation of the traditional Paraguayan Chipa Almidon made with simple ingredients such as yuca starch, eggs, cheese, and butter. While the recipe may seem straightforward, achieving the perfect result requires attention to detail. With its unique texture, savory flavor, and golden crust, chipa is a beloved snack food and staple in Paraguayan cuisine that has become increasingly popular in other parts of South America and beyond.
The key to creating a delicious chipa is in the details. The dough must be kneaded to the perfect consistency, neither too dry nor too wet, and shaped into uniform circles or rings. The baking time must be just right to achieve the perfect texture and flavor. Additionally, the type of cheese used can greatly affect the taste and texture of the final product.
Jump to:
- What is Chipa 4 Quesos?
- Ingredients For Chipa 4 Quesos
- Tools you'll need
- How to Make Chipa 4 Quesos
- Shaping Chipa 4 Quesos: 3 Different Methods
- Substitutions
- Variations
- How to Serve
- How to Store & Re-Heat
- Make-Ahead
- How to Freeze
- Tips for Making The Best Chipa 4 Quesos
- FAQ
- Watch How to Make Chipa 4 Quesos
- Related Recipes:
- 📋 Recipe
Whether you're a seasoned baker or new to the kitchen, this recipe will guide you step-by-step through the process, providing helpful tips and tricks along the way. You'll be able to create delicious and authentic Paraguayan cheese bread that will impress your taste buds and your guests alike. So, put on your apron and get ready to discover the joy of Chipa'apo (chipa-making)! For more chipa recipes, be sure to check out our Chipa Buns, Chipa Almidon, Chipa Asador, Chipa Muffins, Chipa Mestizo, and Chipa So’o.
What is Chipa 4 Quesos?
Chipa 4 Quesos is a variation of the traditional Paraguayan cheese bread, chipa almidón, also known as chipa. This delicious treat is made from a combination of four different types of cheese, which adds to its savory flavor and unique texture. Chipa has a crunchy exterior and a soft, gooey interior, making it a staple in Paraguayan cuisine. It is enjoyed at any time of the day, often paired with cocido quemado, mate, or tereré.
Ingredients For Chipa 4 Quesos
Note: The full ingredients list is provided in the recipe card below.
- Tapioca starch: The main ingredient that gives chipa its unique texture and flavor. We used Bob's Red Mill Tapioca Starch in this Chipa 4 Quesos recipe for optimal texture and flavor.
- Butter: Adds richness and flavor to the dough.
- Eggs: Provide structure and richness to the dough.
- Kosher salt: Enhances the flavor of the dough.
- Buttermilk: Adds moisture to the dough and enhances the flavor. In our recipe for chipa, either buttermilk or whole milk can be used to achieve the desired texture and flavor. Buttermilk will add a slightly tangy taste to the chipa, while whole milk will give them a creamier flavor. The choice of which to use will depend on personal preference and availability. Feel free to substitute the buttermilk for this homemade buttermilk.
- Mexican 4 cheese: gives the chipa a tangy and savory flavor and helps to bind the dough. We opted to use a Mexican four-cheese blend to add a delicious twist to traditional chipa. This blend typically contains a combination of Monterey Jack, cheddar, quesadilla, and asadero cheese, which can create a distinctive and flavorful taste. Experiment with different types of cheese blends to find your favorite combination. 👀👉See Substitutions for Paraguay cheese substitute.
- Anise seeds: Optional ingredient that adds a unique flavor to the chipa. We used Food to Live Anise seeds.
- Baking powder: Optional ingredient that can make the chipa lighter and less dense. For the best flavor in your chipa, it is recommended to use aluminum-free baking powder. Baking powder that contains aluminum can sometimes leave a bitter taste, which can affect the taste of your final product. By opting for aluminum-free baking powder, you can avoid this issue and achieve the best taste in your chipa 4 quesos.
Tools you'll need
How to Make Chipa 4 Quesos
Note: The full instructions are provided in the recipe card below.
For the Chipa 4 Quesos dough: Preheat the oven to 500°F (260°C). In a large bowl, combine the yuca starch, salt, and baking powder. Rub the anise seeds with the palm of your hands until fragrant, and add them to the mixture, stirring to combine. Place the yuca starch mixture on a clean, dry work surface. Make a well in the center, about 8 inches wide. Add the softened butter and the eggs into the well. Using your fingers, mix the eggs together with the butter until somewhat incorporated.
Gradually incorporate the yuca starch mixture into the wet mixture until a crumbly dough forms. Once enough yuca starch mixture has been incorporated, add the cheese and mix with your hands until well combined. Drizzle the buttermilk a bit at a time, and begin to mix with your hands until a compact and moist but not wet dough has formed. When the mixture has come together into a homogeneous mixture, you can start kneading.
Use the heel of your hand to smear the dough away from you until it finishes, then gather it back together with a bench scraper and continue kneading until it becomes smooth and compact and easily detaches from the working surface and your hands. This process should take about 4 to 5 minutes.
When done, the dough should have the consistency of smooth playdough. Once you've achieved the perfect consistency, cover the dough with a clean kitchen towel and let it rest for at least 15 to 20 minutes before shaping. This resting time will allow the dough to relax and improve the texture of your final product.
For the Cream Cheese & Mexican 4 Cheese Mixture: While you're resting the chipa dough, prepare the cheese mixture. In a medium bowl, combine the softened cream cheese and Mexican cheese blend; set aside. Don't forget to also line your baking sheets with parchment paper to prevent sticking.
Shaping Chipa 4 Quesos: 3 Different Methods
- Grab a handful of dough (about 125g) and make a well in the center. Add the cream cheese mixture, then close and flatten it out to about 4 inches in diameter and 1 inch thick.
- Grab a handful of dough (about 125g) and squeeze it into a ball. Then, roll the ball into a log of about 8 inches long and 1 inch thick. Bring the ends together to form the shape of a donut-like circle and press to seal.
- Grab a handful of dough (about 125g) and squeeze it into a ball; flatten the dough a bit, leaving the edges thick. Add the cheese mixture in the center and a sprinkle of Mexican cheese on top.
Baking the Chipa 4 Quesos: Place the shapes on baking sheets lined with parchment paper or banana leaves, spacing them 1 inch apart. Bake the chipa almidón for 15 to 17 minutes or until golden brown and cheese spots appear on the surface. Remove from the oven and let cool for a few minutes before serving. Enjoy!
Substitutions
- Tapioca starch: You can substitute tapioca starch with cassava flour or yucca flour for a similar texture and flavor.
- Mexican 4 cheese: You can substitute this with other types of cheese that melt well and have a tangy flavor, such as Parmesan, Queso de Freir, ”Frying cheese” Queso Blanco, Queso panela, Monterey Jack, Colby Jack, and cheddar.
- Anise seeds: You can omit the anise seeds if you prefer.
- Baking powder: Although not necessary in Chipa, we included baking powder in our Chipa Almidón recipe to create a lighter and less dense texture.
- Buttermilk: You could make a homemade buttermilk substitute (click👉 here) or with a mixture of milk and plain yogurt.
Keep in mind that substitutions may alter the taste and texture of the final product, so it’s best to experiment and find the combination that works best for you.
Variations
There are many delicious varieties of chipa and related dishes in Paraguayan cuisine. Some popular variations include:
- Chipa kavure aramirõ (starch chipa kavure)
- Chipa jazmín (tapioca Starch and flour or self-rising flour)
- Chipa jehe’a (chipa mestizo-mestiza chipa)
- Chipa manduvi (peanut flour and starch chipa)
- Chipa pirú or chipita
- Chipa rora
- Chipa so’o (corn-based chipa with meat)
Each of these variations has its own unique flavor and ingredients, but all are based on the traditional chipa recipe and are beloved by Paraguayans.
How to Serve
Chipa 4 Quesos are delicious and versatile bread that can be served in many ways. Here are some ideas on how to serve and enjoy your freshly baked chipa:
- Serve with Mate Cocido, tea, or coffee: Chipa 4 Quesos also make a great snack to enjoy with your favorite hot or cold beverage. Try pairing them with a cup of tea or coffee for a delicious and satisfying treat.
- Pair with savory dishes: The tangy and savory flavor of chipa 4 Quesos makes them a perfect accompaniment to many savory dishes. Try serving them with soup, chili, stew, or grilled meats.
- Make a sandwich: Chipa 4 Quesos can also be sliced in half and used as a sandwich roll. Add your favorite fillings such as ham, cheese, lettuce, and tomato to create a tasty sandwich.
- Enjoy as a snack: Chipa 4 Quesos are a great snack food that can be enjoyed on their own or with a dipping sauce. You can try dipping them in a spicy salsa, hummus, or guacamole.
How to Store & Re-Heat
To store your freshly baked chips 4 Quesos, allow them to cool completely to room temperature. Then, wrap them tightly in plastic wrap or store them in an airtight container. They can be stored at room temperature for up to a day or in the refrigerator for up to a week. To reheat the chipa, preheat your oven to 350°F (175°C). Remove the plastic wrap or the airtight container and place the chipa on a baking sheet.
Cover it with aluminum foil and bake in the preheated oven for about 5-10 minutes or until heated through. Alternatively, you can also reheat the chipa in a microwave. Wrap it in a damp paper towel and microwave them for 10-15 seconds or until heated through. Be careful not to overheat them, as they may become tough and dry. It is important to note that reheated chipa may not be as crispy on the outside as they were when first baked. However, they will still be delicious and enjoyable.
Make-Ahead
- Prepare the Chipa 4 Quesos dough according to the recipe instructions and shape it into balls. Instead of baking the chipa immediately, place them on a baking sheet and cover them with plastic wrap or a clean kitchen towel.
- You can then store the unbaked chipa in the refrigerator for up to 24 hours or in the freezer for up to 3 months. If storing in the freezer, place the chipa in an airtight container or a freezer-safe bag.
- When you are ready to bake the chipa, remove them from the refrigerator or freezer and allow them to come to room temperature. If frozen, let them thaw in the refrigerator overnight.
- Once the chipa have come to room temperature, follow the baking instructions in the recipe to bake them until they are puffed and golden brown.
By following these steps, you can make chipa chipa ahead of time and have fresh, delicious chipa whenever you want it. Just remember to store them properly and follow the instructions for reheating if needed.
How to Freeze
- Allow the baked chips 4 Quesos to cool completely to room temperature.
- Wrap each bun tightly in plastic wrap or aluminum foil to prevent freezer burn and moisture loss. You can also place the chipa in a freezer-safe container or bag.
- Label the wrapped with the date of freezing to keep track of their freshness.
- Place the wrapped in the freezer and store for up to 3 months.
- When you are ready to use the frozen chipa, remove them from the freezer and allow them to thaw at room temperature for about an hour.
- To reheat the thawed chipa, preheat your oven to 350°F (175°C). Remove the plastic wrap or foil and place the chipa on a baking sheet. Cover it with foil and bake in the preheated oven for about 5-10 minutes or until heated through.
By following these steps, you can freeze your chipa for later use and enjoy fresh, homemade bread anytime you want it.
Tips for Making The Best Chipa 4 Quesos
- Use fresh, good-quality ingredients to ensure the best flavor and texture. Make sure your eggs and butter are at room temperature before starting.
- Make sure to rub the anise seeds between your palms to release the flavor before adding them to the dough. This will ensure that the anise flavor is evenly distributed throughout the chipa.
- Use room temperature butter and eggs to help them incorporate better into the dough and create a smoother texture.
- Use shredded cheese that melts well and has a tangy flavor, such as Mexican blend cheese or a blend with Parmesan. This will add flavor and help bind the dough.
- Knead the dough until it becomes smooth and compact. This will help to develop the gluten and give the chipa their chewy texture.
- Let the dough rest for at least 15 to 20 minutes before shaping it into balls. This will allow the dough to relax and make it easier to handle.
- Bake the chipa at a high temperature of 500°F to achieve the desired puffiness and golden brown color.
FAQ
What is the history of chipa Paraguay?
The history of chipa in Paraguay dates back to the Guarani people, the indigenous population of the region. They used yuca flour in their traditional cuisine, and the Spanish colonizers introduced cheese to the area. The combination of yuca flour and cheese led to the creation of chipa.
Chipa became an integral part of Paraguayan cuisine and is now a staple food in the country. Today, chipa is enjoyed not only in Paraguay but also in neighboring countries and around the world. It's often served at festivals and events and is a symbol of Paraguayan culture and identity.
What is chipa almidón?
Chipa almidón is a traditional Paraguayan cheese bread made from yuca starch, eggs, cheese, butter, and other ingredients. It has a unique texture, savory flavor, and golden crust, and is a staple in Paraguayan cuisine.
What type of cheese should I use for chipa almidón?
Use a cheese that will become soft and gooey but not melt completely when cooked, such as queso panela, queso blanco, or mozzarella. Experiment with different cheeses to find your favorite combination.
What is a substitute for queso Paraguay?
If you can't find queso Paraguay, a suitable substitute would be queso panela, queso fresco, queso blanco, or queso de freir, which are both mild white cheeses. You could also try using Monterey Jack, Colby Jack, cheddar, Mexican blend, or mozzarella, as they can provide a similar texture and flavor. However, keep in mind that the taste of the final product may differ slightly from the authentic chipa recipe that uses queso Paraguay.
What do you eat with chipas?
Chipa is often eaten as a snack or bread roll in Paraguay and is usually paired with hot beverages such as mate or tereré, which are popular in the country. Some people also enjoy eating chipa with cocido quemado, a traditional Paraguayan tea made from toasted sugar, yerba mate, and water. In addition, chipa can also be served with savory accompaniments like cured meat, cheese, or avocado.
Can I make chipa almidón ahead of time?
Yes, you can refrigerate the shaped dough for up to 24 hours before baking. Alternatively, you can freeze the baked chipa almidón for up to 3 months.
How do I reheat leftover chipa almidón?
You can reheat leftover chipa almidón in the oven at 350°F (175°C) for 5 to 7 minutes, or in the microwave wrapped in a damp paper towel for 10 to 20 seconds on high.
Can I use a different type of starch instead of yuca starch?
No, traditional chipa almidón is made with yuca starch.
Can I make chipa almidón without cheese?
Cheese is a key ingredient in chipa almidón, but you can try making it without cheese or with a cheese substitute if you have dietary restrictions or preferences.
Can I freeze the dough?
Yes, you can freeze the dough for up to 3 months. Thaw it in the refrigerator overnight before shaping and baking.
How do I know if the dough is the right consistency?
The dough should be compact and moist but not wet. When kneading, it should have the consistency of smooth playdough, and should be able to detach from the table easily. If the dough is too dry, add a little bit of milk or water. If it's too wet, add a little bit of yuca starch.
Can I add other ingredients to the dough?
Yes, you can experiment with adding other ingredients like herbs, spices, or even cooked meat to the dough. However, be careful not to add too much or it may affect the texture of the chipa almidón.
Do I need to use baking powder in my chipa almidón recipe?
Traditional chipa almidón doesn't require baking powder, but some recipes use it to make the bread lighter and less dense. You can experiment with adding a small amount to see if it makes a difference in your recipe.
Can I shape chipa almidón into other shapes besides circles or rings?
Yes, you can shape chipa almidón into other shapes like squares or triangles if you prefer. Just make sure they are even in size and thickness to ensure even baking.
Can I make chipa almidón gluten-free?
Yes, chipa almidón is naturally gluten-free since it's made from yuca starch. Just make sure to check the labels of any other ingredients you use to make sure they are also gluten-free.
Can I make chipa almidón without an oven?
Chipa almidón is traditionally baked in an oven, but you can experiment with other cooking methods like grilling or pan-frying. However, keep in mind that the texture and flavor may be different.
Watch How to Make Chipa 4 Quesos
Related Recipes:
📋 Recipe
Chipa 4 Quesos: A Delicious Twist on Traditional Paraguayan Recipe
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
For the Chipa 4 Quesos dough:
- Preheat the oven to 500°F (260°C). In a large bowl, combine the yuca starch, salt, and baking powder. Rub the anise seeds with the palm of your hands until fragrant, and add them to the mixture, stirring to combine.
- Place the yuca starch mixture on a clean, dry work surface. Make a well in the center, about 8 inches wide. Add the softened butter and the eggs into the well. Using your fingers, mix the eggs together with the butter until somewhat incorporated. Gradually incorporate the yuca starch mixture into the wet mixture until a crumbly dough forms.
- Once enough yuca starch mixture has been incorporated, add the cheese and mix with your hands until well combined. Drizzle the buttermilk a bit at a time, and begin to mix with your hands until a compact and moist but not wet dough has formed. When the mixture has come together into a homogeneous mixture, you can start kneading.
- Use the heel of your hand to smear the dough away from you until it finishes, then gather it back together with a bench scraper and continue kneading until it becomes smooth and compact and easily detaches from the working surface and your hands. This process should take about 4 to 5 minutes. When done, the dough should have the consistency of smooth playdough. Once you've achieved the perfect consistency, cover the dough with a clean kitchen towel and let it rest for at least 15 to 20 minutes before shaping. This resting time will allow the dough to relax and improve the texture of your final product.
For the Cream Cheese Mixture:
- While you're resting the chipa dough, prepare the cheese mixture. In a medium bowl, combine the softened cream cheese and Mexican cheese blend; set aside. Don't forget to also line your baking sheets with parchment paper to prevent sticking.
Shaping the Chipa 4 Quesos: 3 Different Methods
- Grab a handful of dough (about 125g) and make a well in the center. Add the cream cheese mixture, then close and flatten it out to about 4 inches in diameter and 1 inch thick.
- Grab a handful of dough (about 125g) and squeeze it into a ball. Then, roll the ball into a log of about 8 inches long and 1 inch thick. Bring the ends together to form the shape of a donut-like circle and press to seal.
- Grab a handful of dough (about 125g) and squeeze it into a ball; flatten the dough a bit, leaving the edges thick. Add the cheese mixture in the center and a sprinkle of Mexican cheese on top.
Baking the Chipa 4 Quesos:
- Place the shapes on baking sheets lined with parchment paper or banana leaves, spacing them 1 inch apart. Bake the chipa almidón for 15 to 17 minutes or until golden brown and cheese spots appear on the surface. Remove from the oven and let cool for a few minutes before serving. Enjoy!
Notes
Pair with savory dishes: The tangy and savory flavor of chipa makes them a perfect accompaniment to many savory dishes. Try serving them with soup, chili, stew, or grilled meats.
Make a sandwich: Chipa can also be sliced in half and used as a sandwich roll. Add your favorite fillings such as ham, cheese, lettuce, and tomato to create a tasty sandwich.
Enjoy as a snack: Chipa are a great snack food that can be enjoyed on their own or with a dipping sauce. You can try dipping them in a spicy salsa, hummus, or guacamole. How to Store & Re-Heat To store your freshly baked chipa, allow them to cool completely to room temperature. Then, wrap them tightly in plastic wrap or store them in an airtight container. They can be stored at room temperature for up to a day or in the refrigerator for up to a week. To reheat the chipa, preheat your oven to 350°F (175°C). Remove the plastic wrap or the airtight container and place the chipa on a baking sheet. Cover it with aluminum foil and bake in the preheated oven for about 5-10 minutes or until heated through. Alternatively, you can also reheat the chipa in a microwave. Wrap it in a damp paper towel and microwave them for 10-15 seconds or until heated through. Be careful not to overheat them, as they may become tough and dry. It is important to note that reheated chipa may not be as crispy on the outside as they were when first baked. However, they will still be delicious and enjoyable. Make-Ahead Prepare the dough according to the recipe instructions and shape it into balls. Instead of baking the chipa immediately, place them on a baking sheet and cover them with plastic wrap or a clean kitchen towel.
You can then store the unbaked chipa in the refrigerator for up to 24 hours or in the freezer for up to 3 months. If storing in the freezer, place the chipa in an airtight container or a freezer-safe bag.
When you are ready to bake the chipa, remove them from the refrigerator or freezer and allow them to come to room temperature. If frozen, let them thaw in the refrigerator overnight.
Once the chipa have come to room temperature, follow the baking instructions in the recipe to bake them until they are puffed and golden brown. By following these steps, you can make chipa chipa ahead of time and have fresh, delicious chipa whenever you want it. Just remember to store them properly and follow the instructions for reheating if needed. How to Freeze Allow the baked chipa to cool completely to room temperature.
Wrap each bun tightly in plastic wrap or aluminum foil to prevent freezer burn and moisture loss. You can also place the chipa in a freezer-safe container or bag.
Label the wrapped with the date of freezing to keep track of their freshness.
Place the wrapped in the freezer and store for up to 3 months.
When you are ready to use the frozen chipa, remove them from the freezer and allow them to thaw at room temperature for about an hour.
To reheat the thawed chipa, preheat your oven to 350°F (175°C). Remove the plastic wrap or foil and place the chipa on a baking sheet. Cover it with foil and bake in the preheated oven for about 5-10 minutes or until heated through. By following these steps, you can freeze your chipa for later use and enjoy fresh, homemade bread anytime you want it.
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.
