Brazilian Cheese Bread {Pao de Queijo}

I couldn’t believe how many of you guessed correctly when I posted a picture of these babies on Facebook last week and asked if you knew what they were. I’m so proud, you little foodies, you. A million dollars to all of you (except for those that guessed yorkshire puddings and cream puffs, no offense).

Long live pao de queijo! Or for all you other non-Portuguese speakers like me, Brazilian cheese bread. Easy Brazilian cheese bread. Gluten-free, easy Brazilian cheese bread. Delicious gluten-free, easy Brazilian cheese bread.

I wasn’t kidding in my Facebook post that Brian could polish off this entire batch if left alone. He spent a couple years living in Brazil and doesn’t want to brag, but would like me to state, for the record, that he still considers himself (15 years later) a pao de queijo expert. Of course Brazilians don’t necessarily make these in mini muffin tins and there are a few other differences to the authentic street food of Brian’s memories, but this quick knockoff recipe definitely fulfills the cravings and our entire family has been converted to the power and tastiness of pao de queijo.

Brazilian Cheese Bread {Pao de Queijo}

The texture of pao de queijo is chewy. Chewy, cheesy and delicious. This is due in part to the cheese used in the very thin batter, but it is also helped along by the tapioca flour (same thing as tapioca starch). I’m afraid there aren’t any substitutions for this ingredient but the good news is that because tapioca flour is used widely in gluten-free cooking and baking, I’ve seen it in most grocery stores these days (we’ve come so far!). I buy mine on Amazon (the Bob’s Red Mill brand) which works great for us since we make these easy cheesy little puffs all the time.

If you’ve never had pao de queijo, methinks now is the time! Get yourself some tapioca flour, a bit of Parmesan cheese (see the note in the recipe for other cheese options) and a mini muffin tin and you will be set. I promise you’ll want to make these over and over again. Just remember the Official Pao De Queijo Rules: 1) they must be eaten warm. must. 2) don’t let them get too brown on the bottom – they’ll lose their chewiness. 3) you might as well just bite the bullet and double the batch.

Brazilian Cheese Bread {Pao de Queijo}

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Easy Brazilian Cheese Bread {Pao de Queijo}

Yield: Makes 16-24 mini breads

Easy Brazilian Cheese Bread {Pao de Queijo}

You can experiment with many different cheeses in this recipe. My favorite combo is Parmesan and queso fresco (a widely available Mexican cheese). The texture will change if you use softer cheeses like cheddar or Monterey Jack. My recommendation if it's your first time making is to use all Parmesan cheese and then experiment after that. Don't substitute pregrated Parmesan in the green can or even the preshredded Parmesan in the bags or tubs (I tried that and the flavor was artificial and plasticky tasting). Freshly grated from a block is the way to go.

Also, in case you are wondering, there isn't a good substitution for the tapioca flour (same thing as tapioca starch). We make these often enough that I go through bags and bags of the stuff (I buy it on Amazon - the Bob's Red Mill brand - or it is usually widely available in most grocery stores these days).


  • 1 large egg
  • 1/4 cup canola or vegetable or olive oil
  • 2/3 cup milk
  • 1 1/2 cups tapioca flour (fluff the flour before measuring), about 6.25 ounces/180 grams
  • 3/4 teaspoon salt
  • 1/2 cup packed shredded cheese, like Parmesan or Asiago (see note), about 2 ounces/57 grams


  1. Preheat the oven to 400 degrees F. Lightly grease a mini muffin tin (this makes about 16-24 little breads so if you don't have a muffin tin large enough, you can just make separate batches after the first ones come out).
  2. In a blender, combine the egg, oil, milk, flour and salt. Process until the mixture is smooth, scraping down the sides of the blender once or twice. Add the cheese and process for just a short bit, 5-10 seconds or a few short pulses, until the cheese is in small bits all throughout the batter.
  3. Give the batter a good stir to get any solids off the bottom and pour the mixture into the prepared muffin tin filling the cups nearly to the top.
  4. Bake the pao de queijo until very lightly golden brown, 15-20 minutes. Don't let them get too brown on the bottom or they will be too crusty and not as chewy.
  5. Remove them from the oven and let them cool for just a minute or two. They are best eaten warm! Don't worry if the cute little puffs fall a bit in the middle - that's completely normal.

Recipe Source: tweaked this recipe thanks to Brian’s experience devouring these babies when he lived in Brazil

128 Responses to Easy Brazilian Cheese Bread {Pao de Queijo}

  1. Christine says:

    I made these in a regular muffin tin, divided the batter between 12 cups and they turned out fine! (For all those who asked because you don’t own a mini muffin tin) πŸ™‚

  2. Julie says:

    I finally made these tonight, and they were delicious and so quick to have a bread side dish for dinner! I used half sharp cheddar and half parmesan. The little cheesy bread bites are my favorite thing at Brazilian restaurants like Tucanos. My little kids loved them- “You’re the best Mom! You’re the best cook! Well, actually, we should say that MEL is the best”. So true :). Thanks for another great recipe!

  3. Abbi says:

    I did the batter in the blender and it was very difficult. I recommend doing it by hand or in the mixer

  4. Clair says:

    Have made a couple different versions of this recipe and yours is by FAR the best. Turned out to perfection. So others know, I used arrowroot powder instead of tapioca and it was a perfect substitute with no issues. Thx for the awesome recipe!

  5. Katie says:

    I have always made these with canola oil and the tops always sunk and there were holes in the bottoms as well (still tasted great, but not as pretty to look at). Last month I tried making them with olive oil and they didn’t sink and there were no holes in the bottoms, so maybe that is the problem for some of the other commenters who have had that happen. Either way they are delicious, but I will be making mine with olive oil from now on. Thanks for the great recipe!

  6. janet says:

    can you freeze these before baking or can you freeze them after baking? Thanks!

  7. Erica says:

    I found this recipe a couple of months ago and have made it probably at least once a week since then. I – no joke – can and will eat like 15 at once. It’s ridiculous. Also, I made quite a few of your recipes for Thanksgiving and even my brother in law who is a bit of a food snob deemed the stuffing “one of the best things he’s ever eaten.” So thank you for all you do! You are very appreciated allllllllll the way over in Nampa.

  8. Hi Mel, I’ve discovered that these freeze and re-heat well. Not a problem in your house I know, but with only two in mine I try to make sure we don’t scoff an entire batch in one go!

    • gerard says:

      Hiya Caroline. Did you try Microwave reheating (pbbly won’t work)? Or oven? How about in a skillet to brown a bit more? Gracias.

  9. Robin says:

    Wow, I made these with the summer garden vegetable soup. a great combo. Since i didn’t have any milk, I borrowed a 1/3 c of condensed milk from the soup recipe and mixed it with a 1/3 c of H2O to equal the 2/3 cup milk required for this recipe and it was easy to grate parmesan for both recipes at the same time. I couldn’t believe how easy this recipe was. I was worried because the batter was so thin but the little cheese breads were perfect. I appreciated the tips about not over mixing, not getting the cheese breads too brown and to get the tapioca starch at an asian market. I wondered if there is some interactive website way to keep track of the recipes I have tried.

  10. gert says:

    No baking powder or baking soda ?

  11. Susanzone says:

    I suggest Asian grocery stores tapioca starch same as flour only $.99 for 14 oz. and such interesting shopping for adventurous types. Tofu and noodles really cheap if you are semi vegetarian and try Thai basil it’s a delicious revelation.

  12. Cheryle says:

    Hi mel. Can I mix the batter for the cheese bread earlier and keep in frig until ready to cook? How long will it keep in frig? Thanks. Trying then for South American dinner after our travels there earlier this year,

  13. samera says:

    Hey – I had these breads when I was in Brazil and loved them! I’m so glad I’ve found the recipe and that it’s so easy! I originally thought it might be a bit complex but glad to see its simple.
    However, I am based in the Uk and wanted to know whether I could substitute Cassava flour for the tapioca flour as I can’t seem to find tapioca flour here?

    Thanks x

    • Mel says:

      I’m not familiar with cassava flour – your best bet may be to look online to see if tapioca flour can sub well for that type of flour.

      • Tania brenneman says:

        Tapioca and cassava flour are one and the same! Cassava, tapioca, yucca and mandioca are all the same tubereous vegetable grown in the tropics.

  14. Amy says:

    So… When I made this, it was about as pourable as baked bread, so I added another egg and a WHOLE lot more milk, and I still had to spoon it into the muffin tin. Exactly what consistency do you expect to get from this? I used a bag of manioc flour (harina de mandioca cruda) – was this the wrong stuff?

    • Mel says:

      Hi Amy – sorry this didn’t work out for you but I think the issue is in the flour. My husband, who lived in Brazil, said the flour you used is traditional to the pao de queijo made in Brazil. I’ve never seen that type of flour and don’t have easy access to it which is why the recipe I posted was developed with tapioca flour. I’m guessing the other ingredient amounts need to be adjusted if using the mandioca.

  15. Allyson says:

    My son has Celiac Disease so I tried these and they’re a great little…roll! (Treat? Snack? Pop-over?) I used a small ninja prep and some have holes bottom and/or top, while others look fine. They all taste great! I finished my tapioca starch for this so I may have been a tad light on that, causing the holes? I just used packaged shredded “Mexican Blend” cheese this time, but I’ll have to experiment. THANK YOU! πŸ™‚

    • Mel says:

      Hi Allyson, I’m glad you liked these! I’ve gotten holes in the bottom of them a time or two. I’m not positive about why it happens but I suspect it might be overmixing…usually it’s happened after the kids have helped and run the blender too long. πŸ™‚

      • Allyson says:

        Well, these are a hit no matter what, so I’ve made them at least a half-dozen times….always hollow on the bottom. Last few times I just whisked the ingredients, no change to the end result. Maybe it’s my pan or oven temperature?

        Guess what, though? These can be waffles if you’re so inclined! My little guys love when I make PdQ waffles OR “pow pow” as they call the original version.

        Thanks! I may not solve the hollow bottom mystery, but we’ll enjoy trying. πŸ™‚

  16. Isabel says:

    Just made them and have eaten 5 in 2 minutes. Your recipe was amazing. I think the person above making her own tapioca probably affected the recipe, as I followed the recipe exactly and they turned out just like the pao de queijos i had in Rio last week. Thanks!

  17. Deb Park says:

    I remember cheese bread from when I lived in Brazil 45 years ago. I love it. I made this recipe exactly as directed. A NASA engineer could not have been more precise! But the finished batter was more the consistency of play dough – nothing you could pour into the muffin tins. In addition it nearly killed my vitamix it was so dense. The end result was good but kind of heavy and solid . I get the impression it should have been a looser batter. What do you suppose happened? I did grind my own tapioca flour from tapioca – could that have altered the amount I added somehow? Or are you SUPPOSED to be able to roll it into golf balls? Thanks for the recipe. Maybe I will give it another go.

    • Mel says:

      Hi Deb – I definitely think it’s probably from grinding your own tapioca flour. I’ve never done that myself but it’s the only thing that would so drastically affect the texture if you followed the recipe exactly. The batter should be quite thin and pourable. Next time I make it I’ll weigh the tapioca flour to see what the weight measure is (do you have a scale)?

  18. Greg says:

    My family is a fan of these from a local brazilian restaurant, so I followed your recipe to make these for a christmas eve dinner party (still going on at the moment, in australia) instead of having dinner rolls. They came out perfect. Thanks!

  19. Victor says:

    I tried to use corn starch today but it was kind of hard and not chewy at all. Do you know it’s because of the corn starch (not tapioca starch)?

    • Mel says:

      Hi Victor – yes, unfortunately as far as I know, there aren’t any substations for tapioca starch that will lend the same texture to the pao de queijo.

  20. Rose says: These were DELICIOUS. I have a feeling I’ll be making these all the time now. They were so simple to make! I used cojita cheese and they were perfect. Thank you!

  21. Emily Marie says:

    I’m so sad! These look so amazing and I’ve ordered the tapioca flour from amazon and it was supposed to get here today and it’s still not here. *Insert pouty face* Ok, sorry about the rant, I’m just so excited to try these! I’ve been looking forward to it all day and I knew you would sympathize. Hopefully it will come soon and I’ll be able to enjoy a midnight snack! πŸ™‚ Thanks for all your amazing recipes, you are an inspiration to me!

  22. donna says:

    Wondering if these can be prepared ahead and frozen for future use.

    • Mel says:

      donna – I’ve only ever made them fresh but you could certainly try freezing after baking – I think if they were reheated gently, they’d probably work out well.

    • Heather Burton says:

      I did make and freeze them, to good results!
      Also, I used the cheese that was in my fridge, which happened to be gouda with cumin seeds. Wow – yummy! (not totally Brazilian, I guess, but a big hit nonetheless).

      • Katherine says:

        Hi – can you tell me how you reheated these? I am needing to make a whole lot of these for a party and would like to make them ahead of time and reheat. Any suggestions would be greatly appreciated!

        • Mel says:

          We usually microwave them for a few seconds but if I were warming up a large batch, I’d probably pile them in a 9X13-inch pan or something, cover with foil and reheat in a 250 degree oven for 10 minutes or so.

  23. Christy B. says:

    Hopefully you moved near a Winco where you can buy tapioca flour in the bulk section for around $1.50 a lb! I’ve also seen a 25 lb bag of it with other food storage type foods.

  24. Shandi says:

    I just made these and they were totally hollow… No bottom or anything. Any thoughts? They were absolutely delicious, just looked a bit strange.

    • Mel says:

      Hi Shandi – a friend of mine had that same thing happen and when we talked about it I think we figured out she blended the batter for too long. Do you think there’s any chance your batter was processed a bit too long? Sometimes I’ll get little holes in the bottom of mine and when I think about it, those are the times my kids have helped and ran the blender too long.

  25. Caroline Thomas says:

    Hi Mel, I made these tonight and they were great! Never had them before so I have no idea if they came out “authentic” but we loved them. My husband sneaked out to the kitchen to eat more before I had even finished my main course!
    P.S. I’ve been reading your blog and using your recipes for months now – thanks so much for all your fantastic recipes!

  26. Camille says:

    OH MY! So glad I finally tried these! DELISH! I made a batch that got eaten so fast that I had to hurry and make another for Patrick!

  27. nipponnin says:

    Looks cute and delicious! I have to get some tapioca flour right now! Can’t wait to try it!

  28. Sara Schlesinger says:

    I baked them as long as I could, but I still felt like the insides were a little too chewy instead of just right chewy. I did not fluff the tapioca flour first, could that be why?

    • Mel says:

      Hi Sara…it could be due to over flouring but since these are definitely chewy little breads, it’s hard to know how chewy (or not chewy) you wanted them without eating one. Could be you made them just right! πŸ™‚

  29. Paul Oosten says:

    I’ve made your recipe for my (Dutch) blog. It was a great succes!


  30. Jenny says:

    These are great! They turned out just like you said they would. I took them to work(always a good test) and everyone approved.

  31. Bri H. says:

    Made these today and they were a success! Part of the trick for me was not relying on color but actually prodding them to feel if they were too done. Thanks for sharing!

    When you do the Parmesan and queso fresco, how much of each do you use?

    • Mel says:

      Bri H. – I use the same amount of cheese in the recipe no matter what kind – so often I’ll just do half Parmesan, half queso fresco (or all queso fresco). It’s really adaptable!

  32. Teresa says:

    These were just great–they remind me a little bit of popovers. I used all freshly grated parmesan. I did have a non-stick 24 cup mini muffin pan, and was afraid to overcook them, so I baked them at 375 and just watched them for the perfect brown color. We ate them all up. A deliciously different bread. On the menu tomorrow–crispy chicken wraps, another winner!

  33. Tami says:

    Just made these last night and my family LOVED them! Nice change from regular rolls. Thanx!

  34. Denise says:

    Hi, I was wondering what the consistency of the dough was, being that its in a blender? Thanks, this sounds and looks like an awesome recipe! πŸ˜€

  35. I have a mini-muffin tin! I need to make these!!

  36. Erika says:

    These were simply Ah-Ma-Zing! Super simple to whip up & oh so chewy, crispy & cheesy tasting, all at the same time. My family of 4 wolfed down the whole batch of 24 puffs w soup for dinner tonight. Really, really loved them! Oh & some of mine had holes in the bottom too – I think it’s just the way some of them puffed up. Tasted the exact same as the ones without the hole. Followed your recipe exactly other than put them in the fridge right after blending so they could be ready to pop into the oven as soon as we got home & then dinner was ready in 15 mins.

    Thanks for such a different & delicious recipe Mel!

  37. sujoo says:

    The only thing different I did, that I noticed, was I refrigerated it after I blended it, just to have it ready and pop them in the oven. (The variety came afterwards..will send you an email about that.) Anyhow, holes or no holes, they are delicious!!!! Thanks Mel! !!

  38. Sara says:

    I love so many of your recipes Mel! I can’t wait to try these.
    What type of milk do you use? Skim? 1%? 2%?

  39. Holly says:

    I think maybe you have some fans in my neck of the woods, because my local grocery store is completely sold out of Tapioca flour…it was the only specialty flour that was depleted. I’ll have to check out some others when next I run errands.

    • Mel says:

      Holly – that’s kind of funny! If you can’t find any, I’ll send you some. πŸ™‚ I have a whole pantry full.

      • Holly says:

        They had restocked by Saturday. Just to be safe, I bought 2 bags. Made them again with my smaller muffin tins (smaller cavity) which made them about 2-bites-sized. This is a dangerous size then they are sitting on the counter cooling and I’m putzing around in the kitchen. πŸ™‚

  40. Oooh I love bread and have just started experimenting with making dough based recipes at home. I love the look of these cheesy bread cups!

  41. Holly says:

    Woohoo! These were awesome! And for the person who asked if they are like the ones a Tucanos, the answer is YES. Some of mine also had holes in the bottom, but it might be an altitude thing messing with how they raise/pop in the oven. I used a mini-muffin pan that is on the large side of that variety, and I got 12. If I use my shallower, smaller diameter pans I think I’d get 18-24. We could not stop eating them!

  42. sujoo says:

    Made a modified version of these using my sister’s recipe and yours. ..they were yummy!!!! But, are they supposed to have a hole in the bottoms? Just wondering…

    • Mel says:

      Sujoo – Nope, the ones I make never have a hole on the bottom. Maybe it’s due to combining the two recipes, not sure. I am glad they were yummy!

    • Hillary says:

      I tried these tonight and mine also had holes in the bottom instead of the top. They were still delicious.

      • Mel says:

        Hillary (and others) – that’s so interesting about the holes in the bottom! I’ve never had that happen before. But the funny thing is Brian made these this last Sunday for Mother’s Day and what do you know…holes in the bottom!! After pressing him for details (because I wasn’t in the kitchen when he made them), he said he’s pretty sure he blended the mixture quite a bit longer than I normally do. So maybe the little holes in the bottom appear if the mixture is overprocessed??

  43. brita says:

    I love pao de queijo and have been making a version ever since I returned from Brazil over a dozen years ago. tapioca starch has always been difficult to find and I have had to get it at health food stores which was quite expensive. last year, I went to an Asian food store and found it there for only 75Β’ a box! thought I would pass that along πŸ™‚ looking forward to trying your version!

  44. Unless it’s quick bread, I just associate ‘easy’ with bread. BUT this recipe proves me wrong. It reminds me of a the lightest bread in the entire universe that I had recently at a restaurant featuring Trinadad food. I have tagged this recipe!!!!! That bread was beyond describing it to anyone. I am suspecting this is of the same ilk.

  45. Cecilia says:

    Look this easy recipe with your bread machine, step by step here:

  46. Marina Darnell says:

    Are these the same as the ones served at Tucanos?

  47. Anita Coyle says:

    Great minds think alike!
    No lie, I just posted these last week! My husband lived in Brazil and he can’t get enough of these either!

  48. Alicia says:

    Can you use coconut oil instead of canola or Olive?

  49. Susan says:

    I am a rockstar in the kitchen! I’ve swooned over these in restaurants, but never dreamed I would be pulling them out of my oven. My pao ended up with a big dent in the bottom not the top. They are begging to be filled with meat or beans and rice. I tried putting about 1/4 cup batter in a regular muffin tin and they did well. They browned faster than the mini muffins. Thanks Mel!

  50. Amy D. says:

    I made these tonight. I was thrilled when you posted this recipe, because I’ve tried about every pao de queijo recipe on the interwebs, and they never turn out just right. I also have a hubby who spent two years in Brazil, so standards are high around here. I’m pleased to say they were fantastic! I cooked them a bit too long, so I’ll definitely take your advice next time and make sure they’re not too crusty. They tasted just like the ones you get at a Brazilian restaurant, and didn’t last longer than 5 minutes in my house. Mel, you’re turning me into a fantastic cook. Thank you!

  51. Holly W says:

    Love these! I know one commenter from Brazil said they are eaten as a breakfast item or as a snack. At our house, I serve these with soups. You can buy tapioca flour in bulk from Winco for a very reasonable price.

    • Kris says:

      I live where I am fortunate to have several Asian markets close by. At each of those markets I have found tapioca starch for less than $1 for a 14 oz. bag.

  52. Jodi says:

    Are these similar to Empadinha de queijo which are Portuguese….they look similar from the photos. I need to make a portuguese appetizer for a dinner party this Saturday and I’m really hoping these will do the trick πŸ™‚ as all the recipes for Empadinha de queijo are in portuguese πŸ™‚ Thanks!

    • Isabelle says:

      As Brazil’s language is Portuguese due to a large amount of settlers from Portugal, I’d bet they would be very similar, but not quite the same.

    • Mel says:

      Jodi – I really don’t know since I’m not familiar with Empadinha de queijo. You might try looking around online to see if they are similar. Sorry I am not more help!

      • Jodi says:

        No worries…from what I can tell they are close enough for me to bring to this meal where no one has lived in Portugal….but one daughter is about to head there on her mission. So I’m going for it…plus I’ve never had a recipe of yours fail unlike others I’ve randomly tried form the web. Thanks!

  53. Melissa says:

    I have successfully substituted arrowroot starch/flour for the one time I couldn’t find tapioca starch, but it isn’t any cheaper.

    • jack says:

      Curious about how it cane out with the arrowroot powder as that’s the only ‘flour’ I have at home…

  54. Amy Nuding says:

    Can you make these in a regular sized muffin tin instead of the mini muffin tins?

    • Oklahoma says:

      I made these in regular sized muffin tin, as someone had commented they had done so successfully. Mine; however, were not edible. When warm, biting into then could be compared to biting into a melting rubber ball, the taste was quite plain. At room temperature they were very springy (worse than a hot dog) and the taste of the parm was dry and almost bitter (I shredded my own good quality cheese). I write this hoping to save someone else the waste of ingredients. For all the rave reviews I have to believe the issue was my use of the wrong pan, not the recipe.

  55. Noelle says:

    They look wonderful! Can I use soy milk instead of milk? Or, perhaps heavy cream as a substitute for the milk?

    • Mel says:

      Noelle – I’m not sure since I haven’t tried either of those subs. I definitely think they are worth a try, though. Good luck if you do!

  56. Kathryn says:

    Can you make these in a regular sized muffin tin instead of the mini muffin tins?

    • Mel says:

      Kathryn (and Amy) – I suppose you could. I haven’t tried it so I’m not exactly sure how well they puff/bake through – but worth a try if you don’t have a mini muffin tin. Add a few minutes to the time and then just watch closely so they don’t get too brown on the bottom. Good luck if you either of you try it!

      • Amanda O says:

        Kathryn or Amy, did you try making it in regular sized muffin tins? I have had these before, I love them, but I don’t have my own mini muffin tin. I’d love to learn from your experience. Thanks!

  57. Adriana Evangelista says:

    I’m from Brazil and you make it completely different from the way i make it…. the way i make it makes a soft dough that you can take chunks and roll it up in little balls and bake it in a cookie sheet…. i like to use the Mexican Melting Cheese…. so, so good.. yum!!!!!

  58. Ela says:

    this is very similar to what in Argentina and Paraguay we call chipa, IΒ΄m gonna try this recipe and see the differences πŸ™‚

  59. Ela says:

    Mel, you must have read my mind. My sister has been bugging me to bake this since she tasted it in Brazil. Thanks for posting the recipe!

  60. OK, I am SO making these… how cool!

  61. Karen says:

    Can you make this with all purpose flour?

  62. Anna says:

    Our Brazilian friends made us these a few months ago and now I am so excited to make them. Delicious!

  63. Michelle says:

    If you (or anyone who makes these) could measure the flour and cheese in ounces, that would be great! I love going by weight so I get consistent results. (Plus measuring fluffy grated Parmesan cheese doesn’t sound so fun.) Thanks! They look great and I look forward to making them!

  64. Jennifer Roth says:

    My husband will be so thrilled when I show him this recipe!! He lived in Brazil until he was 16 & misses it there, especially the food.

  65. Katie says:

    We are having a World Cup party in June and I will be making these!

  66. Debbie A says:

    On another note, so HAPPY to see you back in my email! Thanks for addressing the problem Mel, I simply LOVE and use a great majority of your recipes, ALL.THE.TIME! I wish the other bloggers I subscribe to would address this issue as well. Make the best of your busy day.

  67. Chelsea says:

    I love those things. I have been trying to find a recipe I like and recently discovered that in Brazil they use a certain kind of tapioca flour which is called sour starch. Apparently there are sweet and sour versions of tapioca starch. The sour starch is sold on Amazon, but it’s spendy so I haven’t tried it yet.

  68. Amy Nuding says:

    Do you add the flour in with the cheese?

    • Mel says:

      Heather and Amy – yes you do! Sorry for the confusion. I put that in the directions. Everything goes in the blender at first except the cheese. The cheese is added last and pulsed just a few times. Thanks for the heads up!

  69. Barb says:

    I have never ever heard of this. It looks like something fun to try.

  70. heather says:

    Do you add the flour in with the cheese?

  71. Jenn A says:

    What do you eat these with? Soup? Or are they more like a snack or appetizer? They look great and I’m sure my family will gobble them up!

  72. Sheila says:

    Oh, yum . . .bring on the carbs! I can’t wait to make and impress my family with this recipe. Of course, not telling them how easy they are to make. πŸ™‚ Finally, after many days, many miles, and many stores, I found garlic chili sauce. I am excited to make your Asian Grilled Chicken with Peanut Sauce this weekend. Although it has been a great excuse to go shopping, I’m going to have to break down and buy an Amazon prime membership. πŸ™

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