Addictive Cheese Balls

In Recipes, The Piglet Oinking on November 29, 2010 at 11:57 am

Result: Delicious

Throwing it all in

This cheese balls are called Chipa, originating from Paraguay, eaten all around South America. I bit into my first Chipa, homemade by a porteño. Immediately consuming 5 balls, I  knew I had to get the recipe from her. This potato flour mixed with shredded cheese, butter and milk gives these balls a chewy, creamy, cheesy texture. My friend from Brazil humorously said, “This addictive cheese ball, also called Pao de Queijo in Brazil, is known to feed straight down to the arse of Brazilians.” …Maybe that is the solution to a beautiful round arse.. 🙂

Bakes ~24 balls

*Note: Try using different kind of sharp cheeses along with mozzarella.  Potato flour has a sticky texture; if it is too soft, put in the fridge for about 15 minutes; repeatedly cover your hand with potato flour, to ensure less stickiness when working with the dough. Lastly, keep an eye on it, this dough rises in the last 5 minutes of baking.


  • 2 cups of potato flour (yuca flour)
  • 2 eggs, lightly beaten
  • 1 stick of butter, cut into 1/2 inch cubes
  • 1 teaspoon of salt & pepper
  • 1/2 cup of shredded cheeses: mozzarella + 2 other kinds of sharp cheeses
  • 4tbsp up to 1/3 cup of whole milk
  • 1/2 head of roasted garlic (optional)
  1. Heat oven to 400 degrees.
  2. Mix flour and butter by hand until it resembles loose bread crumbs with some small pieces of butter remaining.
  3. Add salt and pepper, cheese, egg and cheese; mix well by fork.
  4. Pour milk tablespoons at a time; mix until dough is sticking together and cheese evenly distributed.
  5. Dust hands generously with potato flour; drop 1 tbsp of dough onto palm and loosely shape into a tablespoon size ball. If it is too soft to work with, put it in the fridge for about 15 minutes.
  6. Bake on baking sheet 10~15 minutes, until cheese oozes out, puffy and slightly golden on top.
  7. Enjoy warm.

  1. These cheese balls look amazing. I love the recipe. I can see how these can be addictive 🙂

  2. The original (and most common) recipe uses yuca (called mandioca in argentina) flour.

    Nice food to go with mate, though…

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