Brazilian Cheese puffs

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Have you ever been to a Brazilian grill? You know, one of those restaurants where they walk around with HUGE skewers of grilled meat and cut it right on your table? They are quite the sight to see, especially when you see how much all-you-can-eat you can really consume! I like meat, we eat it almost every day, but my FAVORITE dish at the “eat as much meat as you can” restaurant is these non-meat cheese puffs. I CHOW down on them. I mean chow. I get my $20 worth in cheese and milk. Love it. I was beyond ecstatic when my sister gave me the recipe and it was so easy and tasted just like the orginal. Go Sister!

Brazilian Cheese Puffs
Printable Version

1 egg
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups tapioca flour
1/2 cup packed queso fresco, shredded
¼ cup parmesan
1 ½ teaspoons salt

Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.

Pour batter in tins, filling each cup halfway. Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.
Eat while warm or save to reheat later.

Makes 24 puffs, serves 4.
Recipe from Amanda.