Easy Brazilian Cheese Bread (Pão de Queijo) Recipe

If you’ve never tried Easy Brazilian Cheese Bread (Pão de Queijo) before, you’re in for a real treat. These little cheese puffs are delightfully crispy on the outside and irresistibly chewy and cheesy on the inside. They’re perfect for a quick snack any time of day or even as a party appetizer that will have everyone asking for the recipe.

What makes this Easy Brazilian Cheese Bread recipe so special is its simplicity and versatility. I love whipping up a batch whenever I want a comforting bite without fuss, and it’s always a hit whether shared over coffee or served alongside a warm soup. Plus, you’ll find the ingredients are straightforward, and the process is more forgiving than you might expect!

Ingredients You’ll Need

The beauty of this recipe is in its straightforward, pantry-friendly ingredients that work beautifully in harmony to create that iconic chewy texture and rich cheesy flavor. Picking the right cheese and the freshest tapioca flour makes a noticeable difference in the final product.

• Egg: A large egg at room temperature helps bind everything together and adds moisture.
• Extra virgin olive oil: I prefer using good quality olive oil for a slight fruity richness, plus it keeps the bread moist.
• Milk: Whole or 2% milk works great, adding tenderness to the dough.
• Tapioca flour: This is essential for the chewy, stretchy texture typical of Pão de Queijo—make sure it’s tapioca starch/flour, not regular corn starch.
• Grated or crumbled cheese: I love using Parmesan for sharpness or a mild mozzarella for creamier bites, but you can experiment.
• Salt: Enhances all the flavors—feel free to adjust depending on your cheese’s saltiness.

Variations

One of my favorite things about this Easy Brazilian Cheese Bread (Pão de Queijo) recipe is how adaptable it is. I often switch up the cheese or add small mix-ins to keep things interesting depending on what I have on hand or the occasion.

• Cheese Mix: Using a blend of Parmesan and mozzarella gives the perfect balance of flavor and meltiness – I find this combo especially wonderful.
• Herbs: Sometimes, I add finely chopped fresh herbs like rosemary or thyme for a subtle herbal twist that brightens up the cheese flavor.
• Gluten-Free: This recipe is naturally gluten-free thanks to tapioca flour, making it a great option if you’ve got gluten sensitivities.
• Vegan Option: While traditional Pão de Queijo includes cheese and egg, you can swap with vegan cheese and a flax egg to experiment with dairy-free versions.

How to Make Easy Brazilian Cheese Bread (Pão de Queijo) Recipe

Step 1: Warm the Liquid Ingredients

Start by heating your olive oil and milk together until just warm—you’re not looking to cook, just warm enough to trigger the tapioca flour’s magic. Pour this warm mixture over the tapioca flour and salt in a mixing bowl and stir well. This step is key for that perfect stretchy texture, so don’t skip warming the liquids!

Step 2: Let the Dough Rest and Add Egg & Cheese

After mixing, let the dough cool slightly—this helps prevent the egg from cooking when you add it. Then, crack in the egg and mix everything thoroughly until smooth. Once combined, fold in your grated or crumbled cheese. The dough will be sticky and elastic, which is exactly what you want.

Step 3: Shape and Bake

Preheat your oven to 400°F (200°C) and lightly grease your baking sheet with olive oil. Wet your hands slightly to prevent sticking and shape the dough into small balls—about a tablespoon each. Place them spaced apart on the sheet and bake for 15-20 minutes until they’re puffed and the tops are lightly golden. Resist the urge to open the oven early! This prevents collapse.

How to Serve Easy Brazilian Cheese Bread (Pão de Queijo) Recipe

Garnishes

I usually enjoy these little puffs plain because their flavor is just right on its own, but sprinkling some extra grated Parmesan or fresh chopped parsley right after baking adds a nice pop of presentation and taste. Occasionally, I brush them lightly with melted butter for a shiny, savory finish.

Side Dishes

These cheese breads shine alongside soups like tomato bisque or creamy pumpkin soup, especially on chilly days. They also make an excellent complement to fresh salads or a charcuterie board if you’re hosting friends.

Creative Ways to Present

For parties, I sometimes serve these in small decorative baskets lined with colorful napkins or stacked them on wooden boards to give a rustic vibe. You can even skewer them for handheld bites or serve with a selection of dipping sauces like garlic aioli or spicy tomato chutney for extra fun.

Make Ahead and Storage

Storing Leftovers

I find storing leftover Pão de Queijo in an airtight container at room temperature works best if you plan to eat them the next day. They stay fairly soft and chewy but are best enjoyed fresh. If you leave them out uncovered, they can dry out quickly.

Freezing

Freezing these little cheese breads is a lifesaver! Just cool them completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. This way, you can grab as many as you want later without them sticking together. They freeze wonderfully for up to 2 months.

Reheating

When you’re ready for a snack, I recommend reheating in the oven at 350°F (175°C) for about 5-7 minutes. This revives their crispiness on the outside while keeping the inside soft and cheesy. Avoid microwaving, as it can make them rubbery.

FAQs

Final Thoughts

Easy Brazilian Cheese Bread (Pão de Queijo) holds a special place in my kitchen because it’s such a comforting and crowd-pleasing treat that comes together so easily. Whether you’re new to Brazilian cuisine or just love a good cheesy bite, this recipe invites you to roll up your sleeves and enjoy some tasty fun. Give it a try, and I guarantee you’ll find yourself coming back to this recipe time and again!

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