Paraguayan Chipa
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 30
- 4 eggs
- 1/2 cup milk
- 1/2 cup butter
- 1/2 tsp baking powder
- 2 1/2 cups tapioca flour
- 1 cup fine corn meal
- 2 tsp salt (less is using salty cheese)
- 3 cups cheese (feta, parmesan, swiss, cheddar)
- Carbohydrate 17.5889810000235 g
- Cholesterol 9.24194445503662 mg
- Fat 3.35825100399566 g
- Fiber 0.169177773327298 g
- Protein 0.78259777783623 g
- Saturated Fat 2.11596511363534 g
- Serving Size 1 1 Serving (44g)
- Sodium 42.1597889151091 mg
- Sugar 17.4198032266962 g
- Trans Fat 0.239213055840813 g
- Calories 103 calories
Mix the dry ingredients, then cream in the butter by hand or with pastry cutter or wisk, until you have roughly pea sized bits (not all of it will be this way). Make a well to beat the eggs and milk together. Once done, start combining the flour. You can use the wisk, or at this point, start using a spatula. Once there is no more dry flour, fold in the cheese. Take ping pong sized bits and roll into ropes. Link together at the ends and place on greased pan, about 2" apart, they spread quite a bit. Bake in 400F over for about 15-20 minutes or until they start to get a golden color. I've also tried using a muffin tin and it also worked nicely. They are best served warm. You can pop them in the microwave for about 15-20 seconds to get them to a nice texture again after cooled.
