As if Chipa Mestizo isn't already delicious on its own, imagine it stuffed with guava paste. The guava paste is placed inside the cheese bread before baking.
The result is a cheese bread with a crispy crust, a chewy interior, and a warm, creamy guava paste filling. This chipa with guava makes a lovely brunch or anytime treat.
This recipe uses my chipa mestizo dough. Pair it with hot mate cocido or coffee for a delicious afternoon snack.
How to Make Chipa with Guava
Note: The full instructions are provided in the recipe card below.
- Preheat oven to 500°F (260°C) and line a baking sheet with parchment paper.
- In a large bowl, combine dry ingredients. Form a well in the center.
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- Add softened butter and eggs, and cream with fingers until creamy.
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- Mix in cheese, then add buttermilk and knead until dough is homogeneous.
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- Cover the dough with plastic wrap and let rest for 15 minutes.
- Pinch 40g portions, roll into golf balls, add guava paste cube in the center, and reshape.
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- Place on the baking sheet, leaving space between each one.
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- Bake for 15 minutes until golden brown. Let cool slightly before serving.
Camila's Tips
- Since ovens can vary, keep an eye on the chipa during the last few minutes of baking. You want them golden brown but not burnt.
- Make sure to leave space between the chipa on the baking sheet. They will expand while baking.
- You can substitute the guava paste with membrillo ( quince paste).
See More Chipa Recipes
📖 Recipe
Chipa with Guava
As if Chipa Mestizo isn't already delicious on its own, imagine it stuffed with guava paste. The guava paste is placed inside the cheese bread before baking. The result is a cheese bread with a crispy crust, a chewy interior, and a warm, creamy guava paste filling. Pair it with hot mate cocido or coffee for a delicious afternoon snack.
Ingredients
- 200 grams tapioca starch
- 50 grams Quaker yellow cornmeal
- 50 grams butter , at room temperature
- 75 ml buttermilk or whole milk
- 1 teaspoon baking powder
- 2 large eggs , at room temperature
- 200 grams Guda cheese , grated
- 100 grams Parmesan cheese , grated
- ½ teaspoon kosher salt
- 200 g guava paste , cut into 1-inch cubes
Instructions
- Preheat your oven to 500°F (260°C) and line a 13x18x1 baking sheet with parchment paper.
- In a large mixing bowl, combine tapioca starch, cornmeal, salt, and baking powder. Form a well in the center.
- Add softened butter and eggs, and cream with your fingers until creamy.
- Incorporate the dry ingredients into the wet mixture by hand until a coarse crumb forms. Mix in the cheese until well integrated.
- Add buttermilk and knead inside the bowl until the dough is homogeneous. It should be neither too dry nor too damp, just slightly sticky but not enough to stick to your hands.
- Cover the dough with plastic wrap and let it rest for 15 minutes.
- Pinch a portion of the dough (40g) and roll until it's the size of a golf ball. Add a cube of guava paste right in the center and reshape it to be round. Transfer the shaped cheese bread to the baking sheet and repeat the process with the remaining dough, leaving space between each one.
- Bake in the oven for about 15 minutes or until they have risen and are golden brown. Remove from the oven and serve immediately.
- Attention: The guava paste in the cheese bread melts and becomes very hot; be careful not to burn yourself! Wait a few minutes before biting into the freshly baked chipa con guayaba.
Notes
How to Store and Reheat
While best enjoyed fresh, leftover chipa with guava can be stored in an airtight container at room temperature for a day or two.
You can refresh them slightly in the microwave or oven before serving. Be careful not to overheat them, as this can dry them out and make them tough.
How to Freeze
Shape the chipa as directed. Place them on a baking sheet lined with parchment paper, leaving at least 1 inch of space between each one. Once frozen solid, transfer the chipa to a freezer-safe bag or container.
When ready to bake, preheat your oven to 500°F (260°C). Bake the frozen chipa directly on a baking sheet lined with parchment paper for about 15 minutes, or until golden brown.
Nutrition Facts
Chipa with Guava
Amount per Serving
Calories
144
% Daily Value*
Fat
6
g
9
%
Saturated Fat
4
g
25
%
Trans Fat
0.003
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
2
g
Cholesterol
43
mg
14
%
Sodium
317
mg
14
%
Potassium
58
mg
2
%
Carbohydrates
16
g
5
%
Fiber
0.4
g
2
%
Sugar
2
g
2
%
Protein
7
g
14
%
Vitamin A
170
IU
3
%
Vitamin C
2
mg
2
%
Calcium
191
mg
19
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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