Recipe Description:These little gems are poppable cheesy, chewy goodness with just a hint of jalepeño flavor. Traditionally, Brazillian cheese bread, aka Pão de Queijo, is made with fermented Tapioca flour, but I only had arrowroot flour on hand and personally think that it's easier to digest than Tapicoa, so that's what I used. Sometimes the bread is kneaded, sometimes it is thick. This version is a more liquidy batter that is quickly buzzed up in the blender. The best part is that you can make the batter ahead of time and store it in the refrigerator in a jar for up to a week. This makes it quick and easy to make a last minute addition to dinner or a quick snack.
Recipe Instructions:Preheat the oven to 400 degrees. Put all of the ingredients except the jalepeños in the blender. Pulse several times until well combined. Scrape down the sides and pulse a few more times. Stir in the jalepeños. Store in the refrigerator up to a week if you would like, otherwise proceed with baking. Fill the mini muffin cups all the way to the top. Bake for 15-20 minutes until well puffed and slightly golden. Remove from the oven and allow to cool on a wire rack. The puff will NOT sink. They will stay nice and firm and will be crunchy on the outside and very chewy on the inside. It is an interesting texture, but delicious. Serve warm or reheat later. This recipe was slightly adapted from Simply Recipes.
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