PO DE QUEIJO (BRAZILIAN CHEESE BREAD)

Po de Queijo (Brazilian Cheese Bread) image

I grew up eating these tasty treats. Always served at the table as an appetizer prior to salad. Totally delicious.

Provided by Salads4me

Time 1h15m

Yield 20

Number Of Ingredients 6

Ingredients

1 cup half-and-half
½ cup vegetable oil
1 pinch salt
2 cups tapioca flour
2 cups finely grated Pecorino Romano cheese
2 eggs

Steps:

Heat half-and-half, vegetable, and salt together in a saucepan over medium heat; constantly whisk until mixture just starts to boil, about 5 minutes. Remove from heat and pour mixture into a large deep bowl.
Stir tapioca flour into half-and-half mixture using a wooden spoon. Mixture will thicken quickly. Cool to room temperature, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Mix Pecorino Romano cheese and eggs into tapioca mixture using an electric mixer or by hand until dough has a paste-like texture. Continue mixing until dough is soft and stretchy. Roll dough into 2- or 3-inch balls and arrange on a baking sheet.
Bake in the preheated oven until cheese balls are puffed and hardened on the outside, 20 to 25 minutes. Serve warm.

Nutrition Facts : Calories 117.7 calories, Carbohydrate 12.1 g, Cholesterol 23.1 mg, Fat 7.4 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 12.5 mg, Sugar 0.1 g