Chewy Warm Cheese Puffs

For my Man's birthday two years ago, we paid a visit to a Brazilian Steakhouse that had just opened called Fogo de Chao.  He loved all of the perfectly cooked steak, and I loved these fabulous little cheese muffins that they call pão de queijo. 



Don't ask me how to pronounce that!  Remember, I didn't even know what Blanco meant!



Lucky for me, they kept bringing more of these chewy puffs of goodness.  As I would bite into them, I tried to figure out how to duplicate them in our kitchen.  Did a little bit of research when I got home, and made my first batch following a recipe exactly.  They were good, but were missing something.  After a few attempts at making these and perfecting for our taste, we've got the recipe down and I am ready to share with you!





Invite your fanciest guests over for a dinner party, and they are sure to be impressed.  They will think that you spent hours slaving in the kitchen to make these, when really it took you less than 30 minutes including the baking time. 



The only odd ingredient is tapioca flour or tapioca starch, same thing.  You should be able to find this ingredient at most large grocery stores, check the health food section since tapioca flour is gluten free.  I actually bought it at an Amish Bulk Food Store in Central Missouri, and I was expecting to pay a hefty price but was pleasantly surprised to find it was only $1! 



Here we've got a very affordable and elegant recipe that would be great as a side dish or as hors d'oeuvres. 



Chewy Warm Cheese Puffs

1 Egg, room temperature

1/3 cup Olive Oil

2/3 cup Milk (I use skim)

1/4 tsp Garlic (the stuff in the jar)

1 1/2 cups Tapioca Flour or Tapioca Starch (not packed)

1 tsp Salt

3/4 cup Monterrey Jack Cheese, shredded





Let them cool for a few minutes, and then serve warm.  They are so blissfully good, you might want to sit down before taking your first bite!  Really, you should!



Weak In The Knees,

SarahU.