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–+ servings
Pao de queijo cheese popovers fresh baked

Easy, Irresistible Pao de Queijo Cheese Popovers- Gluten Free

These easy pao de queijo cheese popovers are a must have for everyone's recipe collection! A blender recipe, they're easy to make, light, buttery, and so indulgent!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 14 minutes
Course Breakfast, Snack
Cuisine American, Brazilian
Servings 24 Popovers

Equipment

  • 1 Blender
  • 2 Nonstick Muffin Pans

Ingredients
  

  • 4 Tbsp Salted Butter- Melted
  • ¾ Cups Whole Milk Warmed to room temp
  • ¼ Cup Heavy Cream
  • 2 tsp Himalayan Pink Salt 1 tsp Sea Salt
  • 6 Large Eggs
  • 1-3/4 Cup Tapioca Flour
  • ½ Cup Cotija Cheese Or Grated Parmesan Cheese *See Notes About Parm
  • 1 Cup Chihuahua Cheese You can also use Mozzarella or Monterey Jack
  • 1 Tbsp Spreadable Butter Or Crisco for Greasing Muffin Tins

Instructions
 

  • Preheat the oven to 425°F and set racks in the middle. (If you can fit two muffin tins per rack, perfect. If you need to use multiple racks, space them out with minimally 6 inches between racks.)
  • Thoroughly grease with the spreadable butter or Crisco two Non-stick muffin tins. (Make sure they are non-stick, if not, use greased parchment liners.
  • Set out your ingredients to make it easy.
    easy Brazilian Cheese Bread ingredients
  • Combine the Butter, Milk, Cream, and Eggs into a blender and blend until smooth. Add the Salt and Tapioca Flour and blend for another 10 seconds. Scrapes the sides of the blender with a spatula if the flour has clumped to the sides.
    Easy cheese popover steps blend liquid ingredients first
  • And the cheese and blend on high for an additional 10 seconds.
  • Ladle your batter into the greased muffin cups. Only fill each cup to ⅓ full or about 2.5 Tbsp.
    pao de queijo batter in muffin pan
  • Place your muffin tins in the oven and double check your heat.
  • Bake for approximately 13-15 minutes. Your top should come out light and crisp and your popovers should be gold brown.
  • Remove from the oven and let the popovers cool for a minute or two, then enjoy!!!

Notes

If you can't find Cotija Cheese, use shelf stable Parmesan Cheese.  I would also drop the amount to 1/3 Cup.
I say high heat, but I also found that if you preheat your oven to 200°F, place the muffin tins in, then raise the temperature to 400°F after 4-5 minutes, you don't get the dimple in the middle.
For reheating, place the popovers in the oven for 2-3 minutes at 400°F or until crisp.  These popovers are best fresh and the batter will last up to 4 days in the fridge.
Keyword Bread, Pao de Queijo, Pastry, Popover
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