Viva pao de queijo!
Or for all other out there non-Portuguese speakers like me, Brazilian cheese bread. If you’ve never had pao de queijo, now is the time! Get yourself some tapioca flour, a bit of Parmesan cheese and a mini muffin tin and you will be set. I promise you’ll want to make these over and over again. Eating Pao De Queijo warm is a definite must. As soon as they’re cool enough to handle, bust one open and eat it. They’ll be a light color, little crispy on the outside and soft, airy, and tender on the inside. Almost a little chewy. I dare you to just eat one. This recipe is a little dangerous.

Enjoy!

1 egg (preferably at room temperature)
1/3 cup Olive Oil
2/3 cup Milk
1 1/2 cups Tapioca Flour
1/2 cup (packed) grated cheese (I used Freshly grated parmesan on this one, believe the restaurant uses Mexican Farmers Cheese – Queso Fresco)
1 teaspoon of salt

Preheat oven to 400°F and grease a mini-muffin tin.
Mix all ingredients together in a blender. (yes, a blender! That’s not a typo!)
The batter comes out very watery looking.
Next, bake in the oven for about 15 minutes, or until all puffy and lightly browned.
Remove from oven and let cool on a rack for a few minutes.
This recipe makes enough batter for 24 mini muffin sized cheese breads.