This Paraguayan-inspired Chipa Relleno de Jamón y Queso (Ham and Cheese Stuffed Chipa) is one of those recipes that’s hard not to love. It’s quick, easy, and packed with flavor.
It is filled with a delicious mix of fresh tomatoes, ham, cheese, and oregano, but you can use whatever fillings you like. Plus, it’s naturally gluten-free!
Perfect for a cozy snack, lunch, or even dinner, this pie is best enjoyed fresh and warm, straight from the oven!
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🛒 Ingredients You'll Need
- Eggs: provide structure and richness to the batter.
- Milk: adds moisture to the batter.
- Oil: adds fat for a moist and tender crumb.
- Tapioca Starch: the main base; gives the bread its classic chewy texture.
- Baking Powder: helps the bread rise for a light, airy texture.
- Parmesan Cheese: adds a sharp, savory flavor.
- Ham: adds a savory, meaty flavor.
- Mozzarella Cheese: creates a gooey, cheesy filling.
- Tomatoes: add freshness.
- Black Pepper and Oregano: add depth of flavor and a herby touch to complement the filling.
See the recipe card for quantities.
👩🍳 How to Make Chipa Relleno de Jamón y Queso
1. Preheat the oven to 350°F (180°C) and grease a 10-inch round pan.
2. In a medium bowl, combine ham, mozzarella, tomatoes, salt, pepper, and oregano. Set aside.
3. In a blender, blend eggs, milk, oil, salt, and half the tapioca starch for 2 minutes.
4. Add the remaining tapioca starch, baking powder, and Parmesan; blend for 1 minute, scraping the sides.
5. Pour half the batter into the pan, layer with filling, and cover with the remaining batter.
6. Bake for 30-35 minutes until golden. Cool, invert onto a rack, and serve.
🫙 Storage, Make Ahead, & Freezing
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warmed through.
Make Ahead & Freezing: I don’t recommend making it ahead or freezing; it’s best enjoyed fresh.
📝 Camila's Tips & Variations
Customize the Filling: Feel free to swap the ham, cheese, and fresh tomatoes for your favorite ingredients—cooked chicken, chopped pepperoni, sautéed spinach, or sun-dried tomatoes.
🛠️ Frequently Asked Questions
My Stuffed Chipa didn’t rise as expected. What went wrong?
Make sure your baking powder is fresh; if it’s too old, it won’t provide the lift you need.
Can I use a different type of cheese?
Yes, feel free to experiment with cheeses like cheddar, gouda, or a cheese blend! Just keep in mind that stronger cheeses may change the flavor.
How do I know when it’s done baking?
The pie should be golden brown on top, and a toothpick inserted into the center should come out clean. If the top is browning too quickly, you can tent it with foil halfway through baking.
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📖 Recipe
Stuffed Chipa
Ingredients
For the Chipa Batter:
- 330 g Yuca Starch (also known as Tapioca Starch)
- 60 g Freshly grated Parmesan cheese (or other cheese of choice)
- 1 tablespoon baking powder
- 1 teaspoon Kosher salt
- 3 large eggs
- 110 ml whole milk
- 110 ml water
- 110 ml avocado oil (or any neutral-flavored oil)
For the Filling:
- 80 g ham , diced
- 150 g mozzarella cheese , shredded or diced
- 1 small tomato , seeded and diced (or substitute with corn, peas, etc.)
- 1 teaspoon kosher salt (or ½ teaspoon if the cheese is saltier)
- ⅛ teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 350°F (180°C) and position the rack in the center. Grease a 10-inch round pan with butter and flour or baking spray.
- In a medium bowl, mix the ham, mozzarella, tomatoes, salt, pepper, and oregano. Set aside.
- In a blender, combine the eggs, milk, oil, salt, and half the tapioca starch. Blend for 2 minutes.
- Add the remaining tapioca starch, baking powder, and Parmesan; blend for 1 more minute, scraping the sides.
- Pour half the batter into the pan, add the filling, then cover with the remaining batter.
- Bake for 30-35 minutes until golden brown and a toothpick comes out clean. Cool slightly, then invert onto a rack. Serve.
Notes
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.
