Stuffed Brazilian Cheese Bread | A Twist on Classic Recipe 🇧🇷

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without fat.

tapioca flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour provides a gluten-free option.

Dice chicken thighs into tiny pieces.

Season chicken with salt and pepper.

Cook chicken in a skillet over medium-high heat with 2 tablespoons of oil until almost done, then set aside.

Finely chop yellow onion and sauté in the same skillet for 2-3 minutes with 1 tablespoon of oil.

Pour in chicken broth, add Dijon mustard and Worcestershire sauce, and season with salt and pepper.

Add heavy cream and stir, then lower the temperature to simmer.

Slice mushrooms and stir into the sauce with chicken until well coated.

Chop parsley and stir into the filling, then let it cool to room temperature.

Combine tapioca starch, salt, garlic powder, and oregano in a mixing bowl.

In a saucepan, combine milk, oil, and water; cook over medium heat until boiling.

Pour the warm mixture into the dry ingredients and stir until sticky.

Add one egg and mix well, then add mozzarella and Parmesan cheese.

Grease a muffin tin with butter or cooking spray and add a little flour or tapioca starch.

Fill each muffin cup with 1-2 tablespoons of dough, flatten it, and add 1-2 tablespoons of filling.

Cover the filling with 2-3 tablespoons of dough and mold it around the filling.

Bake in a preheated oven at 400°F for 25-30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens