Paraguayan Cheese Snacks Recipes

MBEJU (PARAGUAYAN CHEESE FLATBREAD)

Steps:

• Combine cassava flour, salt, cayenne, butter, and Cheddar cheese in a bowl by rubbing the mixture between your fingertips until the mixture resembles large, coarse crumbs. Drizzle in about 1/3 cup of milk and continue mixing and rubbing with your hands until the mixture resembles very small pebbles and is moist enough to hold together in large clumps when squeezed tightly together, adding more milk if needed.
• Place a small (6-inch) dry, nonstick pan over medium-high heat until hot, about 2 minutes. Transfer in a heaping 1/2-cup of the mixture, or enough to cover the bottom of the pan. The mixture should be 1/4 inch to 1/2 inch deep for this to work. Press the top of the mixture down slightly to settle and use a spatula to go around the edges of the mixture, pressing any loose crumbs back into the flatbread.
• Cover and cook until the bottom is golden browned, a crust forms under the flatbread, and a spatula can be slid underneath, about 3 minutes per side. Turn over with a combination of tossing the pan up slightly, while flipping with the spatula. You can also place a plate over the pan, and invert the flatbread to turn, and then slide back into the pan. Cook the other side until golden brown, 3 to 4 minutes more. Remove from heat allow to rest for 2 minutes before serving warm.

PARAGUAYAN CHEESE SNACKS

Steps:

• Preheat oven to 400°F. Beat butter in large bowl with electric mixer on medium speed 3 min. Add eggs, one at a time, beating until well blended after each addition. Add milk, corn, mozzarella cheese and onions; beat on medium-low speed until well blended. Gradually add cornmeal and Parmesan cheese, beating well after each addition and stopping occasionally to scrape side of bowl with spatula.
• Pour into greased 9-inch square baking pan. (Batter will be thin.)
• Bake 30 min. or until center is set. Cool. Cut into 16 squares to serve.

PARAGUAYAN CHEESE CORNBREAD-SOPA PARAGUAYA

Steps:

• Heat half the butter in a skillet and cook the onions over moderate heat until tender but not brown.
• Set aside.
• Combine the remaining butter with the farmer's or cottage cheese and mix until thoroughly combined.
• Add the Muenster, onions, cornmeal, corn, salt, milk, egg yolks, and mix thoroughly.
• Beat the egg whites until soft peaks form and fold them into the batter.
• Pour the batter into a greased and floured 10 inch by 13 inch (25 cm x 30 cm) baking pan and bake in a preheated 400F (200C) oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.

PARAGUAYAN CORNBREAD - SOPA PARAGUAYA

Steps:

• Heat oven to 375 degrees F.
• Stir boiling water into cornmeal in 3-quart bowl; continue stirring until smooth. Blend in margarine and egg yolks. Stir in remaining ingredients except egg whites.
• Beat egg whites just until soft peaks form; fold into batter.
• Pour into greased 2-quart casserole.
• Bake until knife inserted near the center comes out clean, 45 to 50 minutes. 9 to 12 servings.

MBEJU (PARAGUAYAN CHEESE FLATBREAD)

Steps:

• Combine cassava flour, salt, cayenne, butter, and Cheddar cheese in a bowl by rubbing the mixture between your fingertips until the mixture resembles large, coarse crumbs. Drizzle in about 1/3 cup of milk and continue mixing and rubbing with your hands until the mixture resembles very small pebbles and is moist enough to hold together in large clumps when squeezed tightly together, adding more milk if needed.
• Place a small (6-inch) dry, nonstick pan over medium-high heat until hot, about 2 minutes. Transfer in a heaping 1/2-cup of the mixture, or enough to cover the bottom of the pan. The mixture should be 1/4 inch to 1/2 inch deep for this to work. Press the top of the mixture down slightly to settle and use a spatula to go around the edges of the mixture, pressing any loose crumbs back into the flatbread.
• Cover and cook until the bottom is golden browned, a crust forms under the flatbread, and a spatula can be slid underneath, about 3 minutes per side. Turn over with a combination of tossing the pan up slightly, while flipping with the spatula. You can also place a plate over the pan, and invert the flatbread to turn, and then slide back into the pan. Cook the other side until golden brown, 3 to 4 minutes more. Remove from heat allow to rest for 2 minutes before serving warm.