Chipa Relleno de Jamón y Queso
by Camila Benitez
Chipa Relleno de Jamón y Queso (Chipa de Jamón y Queso) is a variation of the traditional Chipa Paraguaya.
Tiempo de preparación 15 minutos minutos
Tiempo de cocción 35 minutos minutos
Tiempo Total 50 minutos minutos
Plato Main Course
Cocina Paraguayan
Raciones 8
Calorías 396 kcal
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.
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.
Valores nutricionales
Chipa Relleno de Jamón y Queso
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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.