Chipas are a corn and cheese bread very popular as a snack in Paraguay and Argentina. Some recipes call for freshly grated corn, like this one, others for tapioca flour or cornmeal.
Ingredients:
- 1/2 Kilo queso. desmenuzado - 1/2 kilo cheese of your choice, shredded
- 3/4 litro de leche - 3/4 liter of milk
- 4 huevos - 4 eggs, well beaten
- 3/4 choclo fresco (mazorca de maíz) - 3/4 cup fresh corn, grated (frozen kernels may be substituted)
- 2 cebollas - 2 onions
- 1/2 taza de aceite - 1/2 cup oil
- 1 cucharada de sal gruesa - 1 tablespoon salt
Preparation:
Pelar y picar las cebollas, hacer una salsita con el aceite y la sal. Dejar entibiar. Desgranar y moler el choclo fresco o procesar, incorporar la salsa de cebollas. Agregar el queso desmenuzado y los huevos bien batidos. Finalmente incorporar la leche, es una masa mas bien líquida. Aceitar una fuente para horno y verter el preparado en ella. Cocinar en horno de calor moderado por espacio de 45 minutos aproximadamente.Peel and dice the onions. Combine with the oil and salt and bring to room temperature. Puree the corn kernels, add the corn mixture, then the cheese and eggs. Add milk to make a very liquid batter.
Oil an oven proof dish, add the corn mixture and bake in a moderate (320 F) oven about 45 minutes or until done. Cut in slices and serve as an appetizer or snack.
