Inspired by the beloved Brazilian pão de queijo, these spicy jalapeño cheese puffs are soft on the inside, slightly crisp on the outside, and bursting with gooey cheese. The addition of fresh jalapeños adds a spicy twist to the traditional version, making them an irresistible snack for gatherings, game days, or everyday indulgence.
Why You’ll Love This Recipe
- Naturally gluten-free: Made with tapioca flour, ideal for gluten-sensitive diets.
- Spicy and cheesy: A perfect blend of creamy cheese and fresh jalapeño heat.
- Quick and easy: Simple ingredients and a fast bake time make them ideal for busy days.
- Versatile snack: Great for parties, breakfast, lunchboxes, or casual dinners.
- Authentic inspiration: Based on traditional Brazilian cheese bread but with a spicy kick.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- tapioca flour (cassava flour)
- milk
- vegetable oil (or butter)
- salt
- shredded cheddar cheese (or a mix of cheddar and mozzarella)
- large eggs
- fresh jalapeño (finely diced)
- optional: garlic powder
directions
- Heat Base: In a medium saucepan, combine the milk, oil, and salt. Bring just to a boil over medium heat, then immediately remove from heat to avoid scorching.
- Mix Dough: Place the tapioca flour in a large mixing bowl. Carefully pour the hot milk mixture over the flour and stir until a crumbly dough forms. Let it cool for a few minutes to avoid cooking the eggs in the next step.
- Add Eggs and Cheese: Beat in the eggs one at a time, mixing well after each addition. Stir in the shredded cheese and finely diced jalapeño (and garlic powder, if using). The dough will be thick and sticky.
- Shape Puffs: Using a spoon or cookie scoop, portion out tablespoon-sized amounts of dough and roll into balls. Arrange on a parchment-lined baking sheet, spacing them slightly apart.
- Bake: Bake at 375°F (190°C) for 20 to 22 minutes, or until the cheese puffs are lightly golden and puffed.
- Serve: Serve warm, either plain or with your choice of dips such as salsa, sour cream, or guacamole.
Servings and timing
Servings: 20–24 puffs
Prep time: 15 minutes
Cook time: 20–22 minutes
Total time: 35–40 minutes
Variations
- Milder version: Remove the jalapeño seeds and membranes for a gentler heat level.
- Different cheeses: Use Parmesan, Monterey Jack, or a blend for added flavor.
- Herbed version: Add chopped parsley, chives, or a pinch of dried oregano for an herbal note.
- Mini muffin option: Spoon batter into a greased mini muffin tin instead of shaping into balls.
- Dairy-free version: Use plant-based cheese and non-dairy milk, although texture may vary slightly.
storage/reheating
Storage: Allow cheese puffs to cool completely before storing in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
Reheating: Reheat in a 350°F (175°C) oven for 5 to 7 minutes to restore texture. Avoid microwaving, as it can make them rubbery.
Freezing: Freeze unbaked dough balls on a tray, then transfer to a freezer-safe bag. Bake directly from frozen, adding 2–3 minutes to baking time.
FAQs
What is tapioca flour, and is it the same as cassava flour?
Tapioca flour is a starch extracted from cassava root and is not the same as cassava flour, which uses the whole root. For this recipe, tapioca flour is essential for the chewy texture.
Can I use pre-shredded cheese?
Yes, but freshly shredded cheese melts better and gives a smoother texture. Pre-shredded cheese may contain anti-caking agents that affect consistency.
How spicy are these cheese puffs?
The level of spice depends on the jalapeño used. For milder flavor, remove the seeds and membrane. For more heat, leave them in or use a spicier chili.
Can I make the dough ahead of time?
Yes, the dough can be prepared and stored in the refrigerator for up to 24 hours before shaping and baking.
Why is the dough so sticky?
The stickiness is normal due to the tapioca starch and cheese. Wetting your hands with water or oil can help when shaping the balls.
Are these cheese puffs gluten-free?
Yes, this recipe is naturally gluten-free as it uses tapioca flour instead of wheat flour.
Can I substitute the jalapeño with another ingredient?
Yes, try finely chopped green chilies, red pepper flakes, or even sun-dried tomatoes for different flavor variations.
Do I need a mixer to make these?
No, the dough can be mixed by hand. A sturdy spoon or silicone spatula will work just fine.
Can I use a different type of milk?
Yes, any milk will work, including non-dairy options like almond, oat, or soy milk. Full-fat dairy will provide the best texture.
How do I keep them from deflating after baking?
Slight deflation is normal. To reduce this, avoid opening the oven door during baking and ensure the dough is well combined and properly portioned.
Conclusion
Brazilian Spicy Jalapeño Cheese Puffs are a delicious twist on a traditional favorite, combining the chewy goodness of pão de queijo with a spicy, modern flair. Perfectly bite-sized and bursting with flavor, they’re a versatile snack you’ll want to make again and again. Serve them warm, share with friends, or enjoy solo—these cheesy bites are always a hit.
PrintBrazilian Spicy Jalapeño Cheese Puffs Recipe
These Brazilian-inspired cheese puffs are chewy, cheesy, and perfectly spiced with fresh jalapeños. A twist on traditional pão de queijo, they make a delicious snack or appetizer with just the right amount of heat.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 24 puffs 1x
- Category: Snack
- Method: Baking
- Cuisine: Brazilian
- Diet: Gluten Free
Ingredients
- 2 cups tapioca flour (cassava flour)
- 1 cup milk
- ¼ cup vegetable oil (or butter)
- 1 tsp salt
- 1 ½ cups shredded cheddar cheese (or a mix of cheddar & mozzarella)
- 2 large eggs
- 1 fresh jalapeño, finely diced (remove seeds for less heat)
- Optional: ¼ tsp garlic powder
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a saucepan over medium heat, combine milk, oil, and salt. Bring just to a boil, then remove from heat.
- Place tapioca flour in a large bowl. Pour the hot milk mixture over it and stir until a crumbly dough forms. Let cool slightly.
- Beat in eggs one at a time until the dough is smooth and sticky.
- Fold in shredded cheese and finely diced jalapeño. Add garlic powder if using.
- With lightly greased hands or a scoop, form tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet.
- Bake for 20–22 minutes or until puffs are lightly golden and puffed.
- Serve warm, plain or with your favorite dip.
Notes
- Best enjoyed fresh out of the oven, but leftovers can be reheated at 350°F (175°C) for 5 minutes.
- Pair with salsa, guacamole, or sour cream for extra flavor.
- Remove jalapeño seeds for a milder version.
- You can freeze unbaked dough balls and bake from frozen with a few extra minutes added to the time.
Nutrition
- Serving Size: 2 puffs
- Calories: 120
- Sugar: 0g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 25mg