Chipita Cuatro Quesos is a variation of chipa pirú, a traditional Paraguayan cheese bread known for its crispy and crunchy texture.
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It's made with a combination of yuca starch, cornstarch, eggs, cheese, and other ingredients, such as milk and fat.
What sets Four Cheese Chipa apart is the use of four different types of cheese, which give it a richer, more complex flavor.
Inspired by my classic Paraguayan Chipa Piru, these Chipita Cuatro Quesos are prepared with yuca starch, cornstarch, egg, milk, cheese, butter, and a touch of anise seeds.
Serve these Chipita Cuatro Quesos warm or at room temperature as a snack, appetizer, or the perfect pairing for a cup of mate cocido or coffee.
If you are looking to expand your chipa recipe repertoire, then definitely try chipa almidón, chipa mestizo, chipa piru, chipa asador, chipa muffins, chipa de maní, and more-all available on my blog!
Ingredients You'll Need
- Yuca Starch (Tapioca Starch): The main ingredient for the distinctive texture. Goya or Bob's Red Mill brands are recommended.
- Cornstarch: Lightens the texture and helps create a crisp exterior; it can be substituted with more yuca starch if needed.
- Shortening: Contributes to a crumbly, tender texture.It can be replaced with margarine, butter, or an equal amount of oil if preferred.
- Baking Powder: Helps the chipa dough rise, creating a lighter texture.
- Egg: Acts as a binder, holding the dough together.
- Salt: For flavor.
- Milk: Provides moisture to bring the dough together.Any milk or water works.
- Cheese: Adds flavor. I used a Mexican 4-Cheese Blend for this recipe because it's convenient and already combines four cheeses in one. 🧐See the Tips & Variations section.
See the recipe card for quantities.
How to Make Chipita Cuatro Quesos
Note: Full instructions are provided in the recipe card below.
1. Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
2. Add softened butter and egg, mixing with your fingers until crumbly.
3. Gradually mix in the cheese, then add milk as needed to knead into a smooth dough.
4. Shape dough into 10g circles or doughnuts by forming logs and sealing the ends.
5. Arrange Chipita on baking sheets and bake for 20 minutes or until lightly golden and crisp.
Hint: While you can make chipitas in any size you prefer, their charm lies in keeping them small. That's the essence of the name chipita-it's meant to reflect their petite, bite-sized nature, which makes them so delightful to enjoy! 😋
Storage, Make Ahead, & Freezing
Storage: Store baked Chipitas in an airtight container at room temperature for up to 3 days.
Make Ahead: Prepare the dough in advance and refrigerate it, wrapped tightly, for up to 24 hours before shaping and baking.
Freezing: Freeze unbaked Chipitas on a parchment-lined baking sheet until firm, then transfer to freezer bags for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.
Camila's Tips & Variations
- Cheese Options: While queso Paraguay is traditional, you can mix and match cheeses like mozzarella, Parmesan, queso panela, queso blanco, Manchego, Gouda, or Parmesan-style cheeses such as Parmigiano-Reggiano and Grana Padano. Just keep in mind that if using salty cheeses, reduce the added salt to balance the flavors.
- Portioning Dough: Use a small scoop or kitchen scale to ensure evenly sized chipitas for consistent baking.
- Crispier Texture: For a crispier chipita, bake them a few minutes longer, but keep an eye on them to avoid over-browning.
Frequently Asked Questions
Why is my dough too sticky to handle?
If your dough is too sticky, sprinkle a little more yuca starch or cornstarch, a tablespoon at a time, until it's easier to handle.
What's the ideal portion size for chipitas?
Aim for about 10-12 grams of dough per chipita. Using a small scoop or scale helps ensure consistent size and even baking.
Can I add other flavors to the dough?
Definitely! Try adding finely dried herbs like parsley or oregano or a pinch of garlic powder for extra flavor.
Pair with
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Recipe
Chipita Cuatro Quesos
Ingredients
- 160 g Yuca Starch , also known as Tapioca Starch
- 110 g Cornstarch
- 80 g Mexican 4-cheese blend
- ½ tablespoon Baking Powder
- 50 g Shortening (can be substituted with margarine, softened butter, or oil)
- 6 to 7 tablespoons 2% Milk or Water (as needed, room temperature)
- 1 large Egg (room temperature)
- 1 Teaspoon Kosher Salt
Instructions
- Preheat your oven to 400°F (200°C) and line two 13x18x1 baking sheets with parchment paper.
- In a large mixing bowl, combine the yuca starch, cornstarch, baking powder, cheese, and salt. Mix well.
- Add the softened butter and egg to the dry ingredients. Use your fingers to mix until the mixture resembles coarse crumbs.
- Slowly add milk, just enough to make the dough easy to knead. Continue mixing by hand until the dough becomes compact and homogeneous in texture. It should have a smooth, playdough-like consistency.
- Pinch off small pieces of dough (about 10g each) and shape them into small circles or doughnuts. Roll a small amount of dough into a log and join the ends to form a circle, pressing gently to seal together.
- Place the shaped Chipita on the prepared baking sheets and bake in the preheated oven for 20 minutes or until lightly golden and crisp. Keep an eye on them to avoid burning.
Notes
- Storage: Store baked Chipitas in an airtight container at room temperature for up to 3 days.
- Make Ahead: Prepare the dough in advance and refrigerate it, wrapped tightly, for up to 24 hours before shaping and baking.
- Freezing: Freeze unbaked Chipitas on a parchment-lined baking sheet until firm, then transfer to freezer bags for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.
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.
