Pan de Yuca con Queso
Ecuadorian cheese bread made from cassava flour—crispy outside, stretchy inside, ready in under 20 minutes. Serve warm with fresh cheese or avocado.
- Total time
- 18 min
- Servings
- 4
- Calories
- 285
- Protein
- 12g
Ingredients
- 2 cups cassava flour (yuca harina)
- 1.5 cups mozzarella cheese, shredded
- 1 large egg
- ½ tsp salt
- ½ cup white cheese (queso fresco), crumbled
- 2 tbsp olive oil
Instructions
- 1
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 2
Combine cassava flour, mozzarella, egg, and salt in a bowl. Mix with your hands until dough forms.
- 3
Scoop dough into 8 walnut-sized balls. Flatten each slightly and place on parchment 2 inches apart.
- 4
Drizzle balls lightly with olive oil. Sprinkle queso fresco over each one.
- 5
Bake 12–14 minutes until golden brown and puffy; tops should look set and barely firm.
- 6
Cool 2 minutes on the sheet, then transfer to a plate. Serve warm.
Tools you’ll need
- oven
- baking sheet
- parchment paper
- large mixing bowl
- measuring cups and spoons
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