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A pao de queijo recipe for Brazilian cheese bread topped with chili crisp oil.

Pao de Queijo Recipe (Brazilian Cheese Bread)

  • Difficulty Level: 2
  • Serves Serves: 6
  • Preparation

    10 mins

  • Cooking

    20 mins

30 minutes Fusion Bread Eggs Dairy Appetizer

An iconic Brazilian cheese bread recipe, pao de queijo is a perfect and simple game day appetizer you can make for watching soccer and more!

 

Pao de queijo is a popular Brazilian snack or breakfast food. Made with tapioca starch instead of standard wheat flour, these cheese bread balls are crunchy, chewy, cheesy, and light all at the same time. They're also quick and simple to make at home, and you can make your own from scratch in just 30 minutes! This is done by whisking or blending the batter instead of making a choux pastry, which incorporates a lot of air and keeps the batter light and fluffy as it bakes.

 

For a dipping or drizzling sauce on the side, Lee Kum Kee Chiu Chow Style Chili Crisp Oil adds complex layers of aroma, heat, and texture that mesh together deliciously with the pao de queijo. 

What You Will Need

Ingredients

  • 1 large egg
  • ¼ cup neutral oil
  • ½ cup milk
  • 1 ¼ cups tapioca flour
  • ¾ cup finely grated parmesan cheese
  • salt, to taste
  • 2 Tbsp. chopped chives, for garnish

Seasoning

  • Lee Kum Kee Chiu Chow Style Chili Crisp Oil, for topping

Made with
Lee Kum Kee products

Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces, Chili Oils

Chiu Chow Chili Crisp Oil

How to make it

  1. Preheat the oven to 400°F. Lightly grease a mini muffin tin with oil or nonstick spray to prevent sticking.

  2. Mix the wet ingredients: In a medium mixing bowl, whisk together the egg, oil, and milk until smooth and fully combined.

     

    Pro Tip: You can also blend these together on medium for 1-2 minutes or until fully combined.

  3. Add tapioca flour and stir until mostly incorporated. Fold in parmesan cheese and a pinch of salt. Mix until smooth with no dry spots remaining. The batter should resemble thick pancake batter.

  4. Spoon or pour batter into the prepared muffin tin, filling each cup about ¾ full. Bake for 18–22 minutes, until puffed, lightly golden, and firm on top.

  5. Let cool for 2–3 minutes before removing from the pan. Top each pão de queijo with Lee Kum Kee Chili Crisp Oil and garnish with chopped chives before serving.

     

    Find more simple appetizer recipes on our recipes page!

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