Chipa 4 Quesos: THIS Cheese Bread is So Addictive, You'll Have to Hide It!

manioc flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs, while all-purpose flour is more accessible.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a budget-friendly alternative.

Preheat the oven to 500°F (260°C). Line a 13x18x1-inch baking sheet with parchment paper.

In a large bowl, combine the tapioca starch, milk powder, salt, anise seeds, and baking powder. Mix well.

Make a well in the center and add the softened butter and eggs. Using your fingers, cream them together until smooth and creamy.

Gradually incorporate the dry ingredients by hand until a coarse, crumbly mixture forms.

Mix in the cheeses until fully combined.

Pour in the buttermilk a little at a time, kneading the dough in the bowl just until it comes together into a soft and smooth dough—similar in consistency to play dough.

Cover the dough with plastic wrap and let it rest for 10-15 minutes.

Meanwhile, in a medium bowl, mix the cream cheese with the remaining 100 g of shredded cheese to make the filling.

Divide the dough into equal portions (about 125 g each). Flatten each portion into a 4-inch disk.

Add a tablespoon of the cheese filling to the center of each disk. Fold the edges over the filling and pinch to seal, then gently flatten each piece to about 1 inch thick.

Alternative method: Instead of sealing the dough, form a small well in the center of each disk, spoon in the cheese filling, and sprinkle a little extra on top.

Arrange the filled chipas on the prepared baking sheet, spacing them about 1 inch apart.

Bake for 15–17 minutes or until golden with cheesy spots on top.

Let cool slightly before serving. Best enjoyed warm!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens