Chipa Relleno de Jamón y Queso (Chipa de Jamón y Queso) is a variation of the traditional Chipa Paraguaya.
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This naturally gluten-free cheese bread is made with yuca starch (also known as tapioca starch) and stuffed with ham and cheese.
This Paraguayan-inspired Chipa Relleno de Jamón y Queso (Ham and Cheese Stuffed Chipa) is a simple and comforting recipe that we make at home all the time.
It's naturally gluten-free, easy to put together, and full of flavor. I usually fill it with diced ham, shredded cheese, fresh tomatoes, and a little oregano-but you can use whatever you have in the fridge.
If you love chipa, this stuffed version is a must-try. It's perfect for a snack, lunch, or light dinner.
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.
Watch Recipe Video
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
Chipa Relleno de Jamón y Queso
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.
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.
