Brazilian Cheese Puffs (Pao de Quiejo)

I'm making a big Brazilian dinner in a couple weeks and I want to serve the famous Brazilian cheese puffs with it.  I see them all the time but I never made them so I thought I would do a test run yesterday.  They are super easy to make and are simply addictive.

I served them with a dab of my scape butter dotting the middle which really made them special.

They are very similar to popovers though they are made with tapioca flour.  They are gluten free as a bonus for these that care about that stuff!

Ingredients

1. 1/3 C. extra virgin olive oil
2. 2/3 C. milk
3. 1 1/2 C. tapioca flour
4. 1 egg, room temperature
5. 1 tsp salt
6. 1/2 C. grated cheese, I used parmesan and mozzarella.

Instructions

1. Preheat the oven to 400 degrees F.
2. Grease your mini muffin pan thoroughly with butter, and set aside.
3. In your mixer, combine the milk, room temperature egg, oil, cheese and salt until combined.
4. Once combined, add the tapioca flour 1/2 C. at a time until all of the tapioca flour has been added.
5. Mix well on high, scraping down the sides of the mixer.
6. Pour the batter into your greased mini muffin tin ~ leaving just 1/8 inch of space at the top.
7. Pop in the oven for 15-18 minutes or until light golden brown.

 I had a request for Cincinnati chili so I served them with it.

 Cincinnati chili is made with dark chocolate and lots of spices.  You can find my recipe by typing it in my search bar.

 It's served over spaghetti.

 Place a large spoonful of the chili on top of the pasta.

Add grated cheddar cheese and lots of chopped, raw onions.

 Willie helped me do some gardening yesterday. 

But it was short lived.  In this heat, The W's spend most of their day chillin' on the stone floor with fans blowing on them.  I might join them today.  It just keeps getting hotter and hotter here.