I have been thinking about these since I had them at a Brazilian restaurant called Fogo de Chão 8 years ago while visiting family in Houston TX. Even though the main focus of this restaurant is the amazing selection of all-you-can-eat meats, the cheese bread is what left a lasting impression on me. “How did they make them so chewy!” The answer is Tapioca flour.

Ingredients:

• 4 cups tapioca flour

• 1 1/4 cup milk

• 1/2 cup water

• 6 Tbsp oil, I used avocado oil

• 2 large eggs

• 1 1/2 cup grated pecorino cheese

• 1 cup shredded mozzarella cheese

• 1 tsp salt, I used pink himalayan salt

Method:

• Preheat oven to 400 degrees fahrenheit.

• Combine the water, oil, milk and salt in a saucepan and bring to just a boil.

• Add the tapicoa flour to the bowl of a stand mixer and slowly add the hot mixture from the saucepan with the setting on low.

• Will the mixer still running, add in the eggs one and a time. They will eventually fully incorporate into the mixture, it just takes a few minutes. The batter is going to resemble fondant frosting.

• Once the eggs are fully incorporated, add in the cheeses.

• Spray your non-stick mini muffin pans with oil.

• Use a portion scooper to scoop the batter into the muffin pan. I used a 4oz scoop.

• Bake them on the middle rack for about 15-20 minutes until slightly golden brown.

• They are best eaten warm. Wrap them in a towel to keep them warm.

Enjoy!