These grilled cheese roll-ups are excellent for serving as finger food. They are a huge hit with kids. What’s even better is that any cheese can be used.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 flatbreads |
Ingredients
- 2 cups cassava flour
- ½ teaspoon kosher salt
- 1 pinch cayenne pepper
- 4 tablespoons cold butter, cut into cubes
- 4 ounces freshly grated mild Cheddar cheese
- ⅓ cup cold milk, or more as needed
Instructions
- 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.
Reviews
I lived in Paraguay as a Peace Corps volunteer and this was a common morning snack before drinking tereré, the national drink of iced Yerba mate. This is authentic except for the cayenne. The texture should be crumbly and the edges lacy. It’s basically Paraguayan grilled cheese and it’s pretty wonderful. Thanks for sharing the recipe!
Thank you Chef John for a great recipe! You were so right about the varying moisture levels, had to play with my wet ingredients a little, but the bread turned out great and my family loved them. I’ll be making these again for sure! Always looking for more grain free recipes, keep them coming! As always, we certainly enjoyed!!!!
Made this today whilst our paraguayan friends did their own version in a virtual Mbeju standoff. They were no match for the ol’ tapa tapa.