Chipa de Queso Cottage (Chipa with Cottage Cheese) is a variation of the traditional Paraguayan chipa.
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Made with yuca starch, cottage cheese, eggs, and butter, it has a mild flavor that sets it apart from other types of chipa.
Naturally gluten-free, it features a soft, cheesy interior and a lightly crisp crust, making it perfect as a snack or savory companion to a cup of mate cocido.
This Chipa de queso cottage recipe is my lighter, more practical take on the classic.
I use well-drained cottage cheese to create a dough that's easy to shape, bakes beautifully, and turns out golden and tender every time.
It's ideal for anyone looking for a simpler chipa using ingredients you likely already have at home.
Just be sure to drain the cottage cheese well; that little detail makes all the difference!
Ingredients You'll Need
Semi-hard or hard cheese (optional): Boosts the cheesy flavor.I like using a touch of Parmesan, Grana Padano, or Mexican cheese blend for extra depth.
Yuca starch: The base of all traditional chipas. It gives them their signature chewy texture and makes the recipe naturally gluten-free.
Unsalted butter: Adds richness, tenderness, and flavor to the dough.
Cottage cheese: Adds moisture and tenderness to the dough while giving Chipa con queso cottage its mild taste.
Kosher salt: Enhances the overall flavor. Adjust to taste.
Baking powder (optional): Lightens the texture slightly, allowing the dough to rise slightly during baking.
Eggs: Bind the dough, adding moisture, structure, and richness.
How to Make Chipa de Queso Cottage
Note: The full instructions are provided in the recipe card below.
Preheat oven to 500°F (260°C). Line or grease a baking sheet.
In a large bowl, mix yuca starch, salt, and baking powder. Make a well in the center and add the softened butter and eggs. Cream them together until smooth.
Add the cottage cheese and optional cheese. Mix well until the mixture is homogeneous. If the dough is too soft, add more starch until it is moldable.
Divide into 50 g portions and roll into balls. Place on a baking sheet with space between each. Bake for 15-20 minutes, until lightly golden brown.
🧀 Try It with Ricotta Cheese!
This Chipa de queso cottage can also be made with ricotta cheese instead of cottage cheese. Check out my recipeHere.
Storage, Make Ahead, & Freezing
Storage: Once cooled, store Chipa de queso cottage in an airtight container at room temperature for up to 2 days.
Reheat briefly in the microwave, but avoid overheating, as this can cause them to become hard.
Make Ahead: You can shape the dough into balls and place them on a prepared baking sheet ahead of time.
Cover tightly with plastic wrap or store in an airtight container and refrigerate for up to 24 hours.
Bake directly from the fridge as directed in the recipe-no need to bring it to room temperature.
Freezing: To freeze, shape the dough as instructed and place the unbaked chipas on a parchment-lined tray.
Freeze until firm, then transfer to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
Label and store for up to 2 months. When ready to bake, place the frozen chipas directly on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
Watch Recipe Video
Camila's Tips & Variations
- The semi-hard or hard cheese in this chipa de queso cottage recipe is optional, but it adds a nice depth of flavor. I personally like to add a touch of grated Parmesan, Grana Padano, or Mexican cheese blend.
- Make sure the butter is softened to blend smoothly.
- If the Chipa dough is too soft, gradually add more yuca starch until it's moldable.
- If the dough is too hard, gradually add a bit of milk or cottage cheese until it's moldable.
- For even baking, make sure all balls are about the same size.
- Preheat the oven properly to ensure the Chipas rise well and develop a nice crust.
- Use parchment paper for easy cleanup and to prevent sticking.
- If you're looking for a variation of this, check out my Chipa de Ricota recipe-it's just as easy and delicious.
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Recipe
Chipa de Queso Cottage
Lo que vas a necesitar
- Bandeja para horno de 33 x 46 cm
Ingredientes
- 600 g de almidón de mandioca (tapioca)
- 100 g de manteca sin sal
- 300 g de queso cottage
- 2 cucharaditas de sal kosher , o a gusto
- 1½ cucharaditas de polvo de hornear (opcional)
- 3 huevos grandes
- 100 g de queso semiduro rallado (opcional)
Instrucciones
- Precalienta el horno a 260 °C (500 °F). Forra una bandeja grande con papel manteca o engrásala ligeramente con aceite.
- En un bol grande, mezcla el almidón de mandioca, la sal y el polvo de hornear. Forma un hueco en el centro y agrega la manteca blanda y los huevos. Mezcla hasta obtener una preparación cremosa y homogénea.
- Agrega el queso cottage y el queso semiduro, si lo usas. Mezcla bien hasta formar una masa uniforme. Si la masa queda muy blanda, incorpora un poco más de almidón hasta que sea fácil de manejar.
- Amasa ligeramente y forma bolitas de aproximadamente 50 g cada una. Colócalas sobre la bandeja preparada, dejando espacio entre ellas.
- Hornea durante 15 a 20 minutos, o hasta que las chipas estén apenas doradas.
Notas
Nutriciones
Aviso sobre la Información Nutricional: La información nutricional proporcionada es una estimación, calculada utilizando fuentes de datos estándar. Los valores reales pueden variar según las marcas de los ingredientes, los métodos de preparación y el tamaño de las porciones. Esta información es solo para referencia general y no debe considerarse un sustituto del asesoramiento dietético profesional.
Recipe
Chipa de Queso Cottage
Ingredients
- 600 g yuca starch (tapioca starch)
- 100 g unsalted butter
- 300 g cottage cheese
- 2 teaspoons kosher salt (or to taste)
- 1½ teaspoons baking powder (optional)
- 3 large eggs
- 100 g semi-hard cheese (optional)
Instructions
- Preheat the oven to 260°C (500°F). Line a large baking sheet with parchment paper or grease it with oil.
- In a large bowl, mix the yuca starch, salt, and baking powder. Make a well in the center and add the softened butter and eggs. Mix the butter and eggs until smooth and creamy.
- Add the cottage cheese and Parmesan cheese. Mix well until the dough is smooth and uniform. If the dough is too soft, add more starch until it becomes moldable.
- Knead the dough and form balls of about 50 g each. Place them on the prepared baking sheet.
- Bake until the balls are lightly golden, about 15 to 20 minutes.
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.
