Weekly Recipes

Chile Cheese Puffs

Chile Cheese Puffs

Chile Cheese Puffs are tender, cheesy-stretchy, tasty little morsels incredibly easy to overdose on. Great instead of boring rolls.

Chile Cheese Puffs are a real treat for the taste buds! They are a form of popover based on Brazilian cheese popovers. This past week I had dinner a feast at Fogo de Chao and their little popovers were to die for. So I spent a couple days working on recreating them. This is close in taste and is tender and stretchy like theirs, but is crusty on the outside instead of soft. Still really, really good.

Of course, they don’t use chiles. I would make this for very special dinners (like Thanksgiving) and would generally make some plain and some with cheese and chile on top. Both are wonderful. I generally prefer the with chiles – just awesome! Be sure to use mild green chiles – nice balance. Hotter chiles would overpower the popover.

This is a bit more work than dinner rolls or muffins, but well worth it! Hope you enjoy these!

Chile Cheese Puffs
Prep time
Cook time
Total time
Serves: 3 dozen
  • 2 large eggs
  • ½ cup olive oil
  • 1 cup whole milk
  • 2⅓ cups tapioca flour
  • 1⅓ cup grated parmesan cheese, packed
  • 1 tsp salt
  • ½ cup mild diced green chiles
  • ¾ cup shredded pepper jack cheese
  1. Place oven rack about ⅓ from top. Preheat the oven to 450°F.
  2. Spray nonstick mini muffin cups (24 cup size is ideal) lightly with cooking spray and set aside. Alternatively, you can use parchment paper or a silicon mat on a cookie sheet.
  3. Dump the milk, oil, and salt into a medium saucepan and bring to a gentle boil over medium heat, stirring occasionally to prevent burning. Immediately remove from heat and let cool a few minutes or until very warm, not hot.
  4. Stir in tapioca flour until completely mixed. Dough will be very heavy and sticky at this point.
  5. Transfer dough to a stand mixer fitted with the paddle attachment. If you don't have a paddle attachment, use a large tall bowl (to keep batter from flying out) and low speed. You can also stir manually, but it will take longer.
  6. Beat dough for a few minutes until it is slick and cool to touch.
  7. Beat eggs in one at a time - let the mixer blend in the eggs completely before adding in the next. Scrape down sides of bowl as needed. Beat in the cheese until fully mixed through.
  8. Dough will be soft, lumpy, sticky, and a consistency between cake and cookie dough.
  9. Using a small scoop or spoon, scoop out small walnut-sized balls and place them in the muffin cups or on the cookie sheet. Poke a dent in the top of each and fill with about ¼ tsp green chile, then top with about a ½ tsp of the shredded pepper jack cheese.
  10. Place the baking sheets in the oven and immediately reduce the heat to 350°F. Bake for 15 minutes. They should be puffed up, bottoms golden brown, cheese on top will be golden brown. If you bake some without chile and cheese on top, they do not tend to brown on top.
  11. Cool for a few minutes and eat warm. Enjoy!


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