Chipa is a family favorite in our house, and we love finding new ways to enjoy it. This recipe brings together the flavors of Chipa and pizza!
You can easily swap the pepperoni for ham or sausage, like andouille or smoked kielbasa. Just dice it into small pieces, pan-fry, and let it cool before adding them to the mixture.
Feel free to add any toppings you like, but just be sure not to overdo it!
How to Make Chipa with Pepperoni
Note: The full instructions are provided in the recipe card below.
- Preheat oven to 500°F (260°C) and prepare a muffin pan.
- Blend wet ingredients.
- Add dry ingredients and blend.
- Stir in pepper, oregano, and pepperoni.
- Scoop into pan and bake for 15 minutes.
Camila's Tips
- For a variation, substitute the pepperoni with ham or sausage, such as andouille or smoked kielbasa. Pan-fry, chop and cool before adding them to the mixture.
- I use Mexican blend cheese, but if you can't find it, you can use 120g of shredded Parmesan cheese. If you want more cheese, you can add 80 to 90g of small diced mozzarella cheese
See More Chipa Recipes
📖 Recipe
Chipa with Pepperoni
Chipa is a family favorite in our house, and we love finding new ways to enjoy it. This recipe brings together the flavors of Chipa and pizza! You can easily swap the pepperoni for ham or sausage, like andouille or smoked kielbasa. Just dice it into small pieces, pan-fry, and let it cool before adding them to the mixture. Feel free to add any toppings you like, but just be sure not to overdo it!
Ingredients
- 1 large egg
- 40 ml avocado oil or any fat you like
- 150 ml whole milk
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 242 g tapioca starch
- ½ teaspoon baking powder
- 210 g Mexican Shredded cheese or 120 g shredded parmesan cheese
- ⅛ teaspoon ground black pepper
- ½ tablespoon dried oregano
- 100 g pepperoni, small diced you can also use ham or cooked bacon
Instructions
- Preheat the oven to 500°F (260°C). Spray a 12-cup muffin pan with baking spray with flour and set aside.
- In a blender, add the egg, oil, milk, and salt. Blend for 1 minute.
- Add the shredded cheese, tapioca starch, and baking powder to the blender. Blend for 3 minutes.
- Transfer the mixture to a medium mixing bowl and add the ground black pepper, dried oregano, and diced pepperoni. Stir until well combined.
- Scoop the batter evenly into the prepared muffin pan.
- Bake for 15 minutes until golden brown.
Notes
How to Store
Chipa with pepperoni is best served warm from the oven. However, it can be stored in an airtight container at room temperature for two days.
How to Freeze
For longer storage, freeze them and reheat in a 350°F oven for a few minutes or microwave for a few seconds. Be careful not to overheat, as they can become tough.
Nutrition Facts
Chipa with Pepperoni
Amount per Serving
Calories
101
% Daily Value*
Fat
6
g
9
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
18
mg
6
%
Sodium
205
mg
9
%
Potassium
36
mg
1
%
Carbohydrates
9
g
3
%
Fiber
0.05
g
0
%
Sugar
0.4
g
0
%
Protein
3
g
6
%
Vitamin A
75
IU
2
%
Vitamin C
0.003
mg
0
%
Calcium
122
mg
12
%
Iron
0.3
mg
2
%
* 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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