Chili Garlic Cheese Bread

Ingredients

• 1 cup olive oil (used for infusing)
• 8 dried chilies (whole)
• 16 garlic cloves (whole)
• 1 cup milk (referred to as cow juice)
• 3 eggs (referred to as not quite chickens)
• 1 cup shredded mozzarella cheese
• 3 cups tapioca flour (referred to as tapioca)
• 0.5 cup parmesan cheese
• 2 tbsp salt
• hot honey (for drizzling/serving)

Steps

1. 1

   Set a pan on medium heat and add one cup of olive oil.

2. 2

   Add eight dried chilies and sixteen cloves of garlic to the oil.

3. 3

   Cook the mixture for 15 minutes to allow the oil to infuse with the flavors of the chili and garlic.

4. 4

   Remove the pan from the heat and let the oil mixture cool down.

5. 5

   Once cooled, pour the oil, chilies, and garlic into a blender.

6. 6

   Add one cup of milk, three eggs, and one cup of shredded mozzarella to the blender.

7. 7

   Add three cups of tapioca flour, half a cup of Parmesan cheese, and about two tablespoons of salt.

8. 8

   Blend the mixture for approximately two minutes until a smooth batter forms.

9. 9

   Preheat your oven to 400°F (200°C).

10. 10

    Pour the batter into a cupcake tin, filling the slots.

11. 11

    Bake in the oven at 400°F for 25 minutes until puffed and golden.

12. 12

    Remove from the oven and let the bread cool in the tin for about five minutes.

13. 13

    Pop the breads out of the tin and serve warm with a drizzle of hot honey.

Notes

The texture of this bread is very similar to Brazilian cheese bread (Pão de Queijo) due to the use of tapioca flour. The author recommends Mike's Hot Honey for the finishing touch.

Nutrition per serving

• appetizer
• snack
• cheesy
• gluten-free
• baked
• spicy
• blender recipe