When I think of comfort food, cheesy pandebono always brings a smile. This tasty cheese bread is a beloved staple in Colombian kitchens and a perfect playground for creativity. Whether you stick to the classic recipe or venture into exciting twists like spicy jalapeño cheddar or sweet corn-infused delights, there’s a flavor for everyone. If you’re looking to elevate your snack repertoire, you’ll love the unique variations I’m sharing. Let’s explore these irresistible cheesy treats together.
Classic Colombian Pandebono
Classic Colombian Pandebono is a delightful cheese bread that hails from the vibrant culinary culture of Colombia. Known for its chewy texture and cheesy flavor, this bread is typically enjoyed as a snack or breakfast item.
With a combination of cassava flour, cheese, and eggs, Pandebono boasts a unique taste that sets it apart from other types of bread. The result is a deliciously warm and cheesy treat that’s perfect for sharing with family and friends.
Making Pandebono at home is a fun and rewarding experience. The ingredients are simple and can be found at most grocery stores, making it easy to whip up a batch whenever the craving strikes.
The key to achieving that perfect texture lies in the mixing and baking process, so let’s explore the recipe and bring a taste of Colombia into your kitchen.
Ingredients (Serving Size: 4-6 people)
- 1 cup cassava flour (yuca flour)
- 1 cup grated cheese (such as queso fresco or mozzarella)
- 1/2 cup finely shredded aged cheese (like cotija or Parmesan)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 large eggs
- 1/4 cup milk (or water)
- 2 tablespoons butter, melted
Cooking Instructions
1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that your Pandebono will bake evenly and achieve a lovely golden color.
2. Combine Dry Ingredients: In a large mixing bowl, combine the cassava flour, grated cheese, aged cheese, salt, and baking powder. Mix these dry ingredients together until well combined, making sure that the cheeses are evenly distributed throughout the flour.
3. Incorporate Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and melted butter. Once combined, pour this mixture into the bowl of dry ingredients. Stir gently until the dough begins to come together. Be careful not to overmix; you want the dough to be soft and slightly sticky.
4. Shape the Dough: Lightly flour your hands and take a portion of the dough (about the size of a golf ball). Shape it into a small ball or a flat disc, depending on your preference for thickness.
Place the shaped dough onto a baking sheet lined with parchment paper. Repeat this process until all the dough has been shaped.
5. Bake the Pandebono: Place the baking sheet in the preheated oven and bake for approximately 20-25 minutes, or until the tops of the Pandebono are golden brown and slightly puffed. Keep an eye on them towards the end to prevent over-baking.
6. Cool and Serve: Once baked, remove the Pandebono from the oven and let them cool slightly on a wire rack. They’re best served warm and can be enjoyed plain or with a spread of butter.
Extra Tips
For the best results, make sure to use fresh cheese, as this will enhance the flavor and texture of your Pandebono.
If you want to experiment with flavors, consider adding herbs like oregano or spices like garlic powder to the dough. Additionally, these cheesy breads freeze well, so you can make a larger batch and store them for a quick snack later on.
Just reheat them in the oven for a few minutes to restore their deliciously chewy texture!
Spinach and Feta Pandebono
Spinach and Feta Pandebono is a delightful twist on the traditional Colombian cheese bread known as pandebono. This variation incorporates the earthy flavors of spinach and the tangy richness of feta cheese, making it a perfect snack or appetizer. The warm, cheesy goodness pairs beautifully with a variety of dips or simply enjoyed on its own.
With a soft, chewy texture and a cheesy interior, these pandebonos are certain to be a hit with family and friends. Preparing Spinach and Feta Pandebono is a straightforward process that involves mixing simple ingredients to create a dough, filling it with spinach and feta, and then baking until golden. This recipe isn’t only delicious but also a great way to sneak some greens into your meal.
Serve them warm for the best experience, and watch as they disappear quickly!
Ingredients (serving size: 4-6 people):
- 2 cups of tapioca flour
- 1 cup of shredded mozzarella cheese
- 1 cup of crumbled feta cheese
- 1 cup of fresh spinach, chopped
- 2 large eggs
- 1/4 cup of milk
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of garlic powder (optional)
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that your pandebonos will bake evenly and reach that perfect golden hue once they’re ready.
- Prepare the Spinach Filling: In a mixing bowl, combine the chopped spinach and crumbled feta cheese. If desired, you can add a pinch of salt and pepper to enhance the flavors. Mix well and set aside to let the flavors meld.
- Make the Dough: In a separate large bowl, combine the tapioca flour, shredded mozzarella cheese, eggs, milk, salt, black pepper, and garlic powder (if using). Mix the ingredients together until a sticky dough forms. This may require using your hands to knead the mixture lightly for a few minutes.
- Shape the Pandebono: Once the dough is ready, take a portion of it (about the size of a golf ball) and flatten it in your palm. Place a spoonful of the spinach and feta filling in the center, then fold the dough over the filling and seal it by rolling it into a ball. Repeat this process until all the dough and filling are used.
- Bake: Place the filled pandebonos on a baking sheet lined with parchment paper, ensuring there’s space between each one. Bake in the preheated oven for about 20-25 minutes, or until they’re puffed up and lightly golden on the outside.
- Cool and Serve: Once baked, remove the pandebonos from the oven and allow them to cool for a few minutes. Serve them warm as a delicious snack or appetizer.
Extra Tips:
For the best texture and flavor, make certain to use fresh spinach and high-quality feta cheese. If you want to experiment with different flavors, consider adding herbs like dill or oregano to the filling.
Additionally, if the dough feels too sticky, you can add a little more tapioca flour until it reaches a manageable consistency. Enjoy your Spinach and Feta Pandebono fresh out of the oven for the ultimate cheesy experience!
Jalapeño Cheddar Pandebono
Jalapeño Cheddar Pandebono is a delightful Colombian cheese bread that brings a spicy twist to the traditional recipe. These cheesy, gluten-free delights are made with a combination of cheese, cassava flour, and a hint of jalapeño, making them perfect as a snack or an accompaniment to any meal.
The unique texture of pandebono, combined with the warmth of fresh jalapeños and the richness of cheddar cheese, creates a mouthwatering experience that will have you reaching for more.
This dish isn’t only easy to prepare but also offers a wonderful way to impress your family and friends with your culinary skills. The preparation involves mixing simple ingredients, shaping the dough, and baking until golden brown. In just a short time, you can enjoy these savory treats fresh out of the oven, filling your home with an irresistible aroma.
Ingredients (Serves 4-6):
- 1 cup grated cheddar cheese
- 1 cup grated queso blanco (or mozzarella)
- 1 cup cassava flour (yuca flour)
- 1 large egg
- 1/2 cup milk
- 1/2 cup finely chopped fresh jalapeños (seeds removed for less heat)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil (optional, for added flavor)
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that the pandebonos will bake evenly and achieve that golden, crispy exterior.
- Prepare the Cheese Mixture: In a large mixing bowl, combine the grated cheddar cheese and queso blanco. Mixing different types of cheese adds depth of flavor and creaminess to the pandebonos.
- Mix the Dry Ingredients: In a separate bowl, whisk together the cassava flour, baking powder, and salt. This helps to evenly distribute the leavening agent and seasoning throughout the dough.
- Combine Wet Ingredients: In another bowl, beat the egg and then stir in the milk and olive oil (if using). This mixture will help bind the ingredients together and add moisture to the dough.
- Combine All Ingredients: Gradually add the dry ingredients to the cheese mixture, followed by the wet ingredients. Mix everything together until a soft dough forms. Be careful not to overmix, as you want the dough to remain tender.
- Add Jalapeños: Gently fold in the finely chopped jalapeños. This step is essential for distributing the spicy kick evenly throughout the dough.
- Shape the Pandebonos: Using your hands, take small portions of the dough and roll them into balls about the size of a golf ball. Place them on a baking sheet lined with parchment paper, making sure there’s enough space between each ball to allow for expansion.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the pandebonos are puffed up and golden brown on the outside. Keep an eye on them to prevent over-baking.
- Cool and Serve: Once baked, remove the pandebonos from the oven and let them cool for a few minutes on the baking sheet before transferring them to a wire rack. Serve warm for the best flavor and texture.
Extra Tips:
For an extra layer of flavor, consider adding spices such as garlic powder or smoked paprika to the dough. You can also experiment with different types of cheese according to your preference.
If you prefer a milder version, feel free to reduce the amount of jalapeños or omit the seeds. Enjoy these pandebonos fresh, as they’re best served warm, but they can also be stored in an airtight container for a couple of days. Reheat them in the oven to restore their delightful texture before serving.
Sweet Corn and Cheese Pandebono
Sweet Corn and Cheese Pandebono is a delightful twist on the traditional Colombian cheese bread, offering a unique blend of flavors that will tantalize your taste buds. This recipe combines the sweetness of corn with the savory richness of cheese, resulting in a soft, chewy texture that’s perfect for breakfast, snacks, or even as an accompaniment to your favorite soup.
The natural sweetness of the corn complements the salty cheese, making every bite a delicious experience. Making Sweet Corn and Cheese Pandebono is surprisingly simple and requires only a handful of ingredients. The dough is easy to work with, and the baking process fills your kitchen with an irresistible aroma.
When served warm, these cheesy treats can be enjoyed on their own or dipped in your favorite sauces. Whether you’re hosting a gathering or just treating yourself, these pandebonos are sure to impress!
Ingredients (Serves 4-6 People)
- 1 cup cooked sweet corn (fresh or canned)
- 2 cups tapioca flour
- 1 cup grated cheese (queso fresco or mozzarella)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 egg
Cooking Instructions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C). This guarantees that your pandebonos will bake evenly and develop a golden exterior.
- Prepare the Dough: In a large mixing bowl, combine the tapioca flour, baking powder, and salt. Mix thoroughly to guarantee the baking powder is evenly distributed.
- Add Wet Ingredients: In a separate bowl, whisk together the milk, vegetable oil, and egg until well combined. Gradually pour this mixture into the dry ingredients, stirring continuously to form a dough.
- Incorporate Corn and Cheese: Once the dough begins to come together, fold in the cooked sweet corn and grated cheese. Mix until the corn and cheese are evenly distributed throughout the dough.
- Shape the Pandebono: Lightly flour your hands with tapioca flour to prevent sticking. Take small portions of the dough and shape them into small balls or patties, about the size of a golf ball. Place them on a baking sheet lined with parchment paper.
- Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the pandebonos are puffed and lightly golden on top.
- Cool and Serve: Remove the pandebonos from the oven and let them cool slightly on a wire rack. Serve warm as a delicious snack or side dish.
Extra Tips
For an extra kick of flavor, consider adding chopped herbs like cilantro or chives into the dough before shaping the pandebonos. You can also experiment with different types of cheese to find your favorite combination.
If you prefer a sweeter version, try adding a tablespoon of sugar to the dough for a hint of sweetness that pairs well with the corn. Always serve pandebonos fresh out of the oven for the best texture and taste!
Herb-Infused Pandebono
Pandebono is a delightful Colombian cheese bread that’s soft, chewy, and bursting with flavor. Traditionally made with cheese and cassava flour, this variation introduces a fragrant herb infusion that elevates the dish to new heights. The addition of fresh herbs like rosemary, thyme, or oregano not only adds a delightful aroma but also enhances the overall taste, making these little cheese breads perfect for serving as an appetizer or a side dish to accompany your main meal.
Creating these herb-infused pandebonos is simple and requires minimal ingredients, making it an accessible choice for both novice and experienced bakers alike. The combination of cheese and herbs creates a savory treat that pairs wonderfully with soups, salads, or can even be enjoyed on their own. Whether you’re hosting a dinner party or just want to enjoy a homemade snack, these pandebonos are sure to impress.
Ingredients (Serves 4-6 people):
- 1 cup of queso fresco or mozzarella cheese, shredded
- 1 cup of cassava flour (yuca flour)
- 1/2 cup of cornstarch
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of fresh herbs (such as rosemary, thyme, or oregano), finely chopped
- 1 large egg
- 1/2 cup of milk
- 2 tablespoons of olive oil
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that the pandebonos will bake evenly and become beautifully golden brown.
- Mix Dry Ingredients: In a large mixing bowl, combine the cassava flour, cornstarch, baking powder, and salt. Whisk these dry ingredients together until they’re well blended. This step is essential as it helps to distribute the baking powder evenly, making certain that the pandebonos rise properly.
- Add Cheese and Herbs: Stir in the shredded cheese and finely chopped herbs into the dry mixture. Make sure the cheese and herbs are evenly distributed throughout the flour mixture. This will give every bite a burst of cheesy and herbal goodness.
- Combine Wet Ingredients: In a separate bowl, whisk together the egg, milk, and olive oil until they’re well combined. This mixture will help bind the dry ingredients together and add moisture to the dough.
- Form the Dough: Pour the wet ingredients into the dry mixture and stir until a dough begins to form. Use your hands to knead the dough lightly in the bowl until it’s smooth and cohesive. Be careful not to over-knead as this can result in a tougher texture.
- Shape Pandebonos: With your hands, take small portions of dough and roll them into balls about the size of a golf ball. Place them on a parchment-lined baking sheet, spacing them a few inches apart to allow for rising.
- Bake: Place the baking sheet in the preheated oven and bake for about 20-25 minutes or until the pandebonos are puffed up and golden brown on top. Keep an eye on them to make sure they don’t over-bake.
- Cool and Serve: Once baked, remove the pandebonos from the oven and let them cool on a wire rack for a few minutes before serving. Enjoy them warm for the best flavor and texture.
Extra Tips:
To enhance the flavor profile of your herb-infused pandebonos, consider experimenting with different cheese types, such as feta or cheddar, and varying the herbs according to your preference. Additionally, if you want a little kick, adding a pinch of red pepper flakes or finely chopped jalapeños can introduce a delightful heat.
These pandebonos are best enjoyed fresh but can be stored in an airtight container for a couple of days. Reheat them in the oven to restore their delightful texture before serving.
Bacon and Cheese Pandebono
Bacon and Cheese Pandebono is a delightful twist on the traditional Colombian cheese bread that adds a savory punch with crispy bacon. This dish features the perfect blend of gooey cheese and smoky bacon, making it an irresistible snack or appetizer for any gathering.
With its soft, chewy texture and rich flavor, these pandebonos will have your guests coming back for more, and you’ll find yourself making them time and again.
The recipe is simple to follow and uses easily accessible ingredients. The combination of cheese and bacon creates a mouthwatering aroma as they bake, making it hard to resist indulging in these cheesy bites straight from the oven.
Perfect for breakfast, brunch, or as a party treat, these Bacon and Cheese Pandebonos are bound to impress everyone who tries them.
Ingredients (Serves 4-6)
- 2 cups of tapioca flour
- 1 cup of grated cheese (mozzarella or a mix of mozzarella and queso blanco)
- 1/2 cup of cooked and crumbled bacon (about 4-5 slices)
- 1/2 cup of warm milk
- 1 large egg
- 1/4 teaspoon of salt
- 1/4 teaspoon of baking powder
- 1 tablespoon of olive oil (optional, for extra flavor)
Cooking Instructions
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that the pandebonos will bake evenly and achieve that perfect golden-brown color.
- Prepare the Dough: In a large mixing bowl, combine the tapioca flour, grated cheese, crumbled bacon, salt, and baking powder. Mix well to guarantee the ingredients are evenly distributed.
- Add Wet Ingredients: In a separate bowl, whisk together the warm milk and egg. Pour this mixture into the dry ingredients while stirring continuously. If you’re using olive oil, add it at this stage. Mix until a soft dough forms. The dough should be slightly sticky but manageable.
- Shape the Pandebonos: Lightly dust your hands with some tapioca flour to prevent sticking. Take a portion of the dough (about the size of a golf ball) and roll it into a ball. Then flatten it slightly to form a thick disc. Repeat this process with the remaining dough.
- Bake: Line a baking sheet with parchment paper and place the shaped pandebonos on it, giving them enough space to expand. Bake in the preheated oven for about 20-25 minutes or until they’re puffed up and lightly golden on the outside.
- Cool and Serve: Once baked, remove the pandebonos from the oven and let them cool for a few minutes on a wire rack. Serve them warm as a delicious snack or appetizer.
Extra Tips:
For the best flavor, opt for a good quality cheese that melts well, such as mozzarella or a cheese blend.
Make sure your bacon is well-cooked and crispy for the most flavor impact. You can also experiment by adding herbs or spices to the dough for an extra kick.
If you want to make these pandebonos ahead of time, you can freeze the uncooked dough balls and bake them directly from the freezer, adding a few extra minutes to the baking time.
Enjoy your delicious Bacon and Cheese Pandebonos!
Guava and Cream Cheese Pandebono
Guava and Cream Cheese Pandebono is a delightful twist on the traditional Colombian cheese bread known as pandebono. This version incorporates the sweet and tropical flavor of guava paste, paired with the creamy richness of cream cheese, creating a perfect balance of sweet and savory.
The dough is made from yuca flour, which contributes to its unique texture and gluten-free nature, making it a wonderful treat for everyone to enjoy. These cheesy breads can be served warm as a snack, breakfast item, or even as a dessert.
Making Guava and Cream Cheese Pandebono is a straightforward process that involves combining the ingredients into a dough, filling it with a delectable guava and cream cheese mixture, and baking until golden brown. The result is a soft, chewy bread that’s bursting with flavor, making it a favorite among both kids and adults alike.
Whether you’re hosting a gathering or simply indulging yourself, these pandebonos are bound to impress.
Ingredients (Serves 4-6 People):
- 2 cups yuca flour (tapioca flour)
- 1 cup grated cheese (such as queso fresco or mozzarella)
- 1/2 cup cream cheese, softened
- 1/2 cup guava paste, cut into small cubes
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
Cooking Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). This guarantees that your pandebonos will cook evenly and come out perfectly baked.
- Mix Dry Ingredients: In a large mixing bowl, combine the yuca flour, grated cheese, sugar, baking powder, and salt. Stir the mixture until all the dry ingredients are well incorporated, making sure that the cheese is evenly distributed throughout the flour.
- Combine Wet Ingredients: In another bowl, whisk together the egg, milk, and melted butter until the mixture is smooth. This will form the base of your dough and help to create a rich flavor.
- Form the Dough: Slowly pour the wet mixture into the dry ingredients, stirring continuously until a soft dough forms. If the dough is too sticky, you can add a little more yuca flour as needed. Knead the dough gently for a minute until it becomes smooth.
- Prepare the Filling: In a separate bowl, mix the softened cream cheese with the guava paste cubes, making sure they’re evenly combined. This will be the delicious filling for your pandebonos.
- Shape the Pandebonos: Take a small amount of dough (about the size of a golf ball) and flatten it in your palm. Place a teaspoon of the guava and cream cheese filling in the center and fold the dough over to encase the filling, rolling it gently into a ball.
- Bake: Place the filled pandebonos on a greased baking sheet, spacing them about an inch apart. Bake in the preheated oven for 20-25 minutes, or until they’re golden brown on the outside.
- Cool and Serve: Once baked, remove the pandebonos from the oven and let them cool slightly on a wire rack. They’re best enjoyed warm, but can also be served at room temperature.
For the best results, make sure not to overwork the dough, as this can lead to a tougher texture. Additionally, you can experiment with other fillings, such as different cheeses or fruit pastes, to customize your pandebonos.
They can also be frozen before baking; just add a few extra minutes to the baking time if cooking from frozen. Enjoy your delicious Guava and Cream Cheese Pandebono!
Mediterranean Style Pandebono
Mediterranean Style Pandebono combines the traditional Colombian cheese bread with vibrant Mediterranean flavors. This delightful twist includes ingredients such as feta cheese, olive oil, and fresh herbs, creating a unique and mouthwatering snack or appetizer. Perfect for gatherings, these cheesy breads are easy to prepare and are sure to impress your family and friends with their rich taste and rich aroma.
The beauty of Mediterranean Style Pandebono lies in its versatility. You can enjoy them warm, straight from the oven, or serve them with dips like tzatziki or hummus. The use of gluten-free cassava flour not only gives them a distinct texture but also caters to those with dietary restrictions.
Let’s explore the ingredients and cooking instructions to bring this delicious recipe to life.
Ingredients (Serves 4-6):
- 1 ½ cups cassava flour
- 1 cup crumbled feta cheese
- 1 cup grated mozzarella cheese
- 2 large eggs
- ½ cup milk
- 3 tablespoons olive oil
- 1 teaspoon baking powder
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon salt
- Fresh parsley or basil, chopped (for garnish)
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that the pandebono will bake evenly and develop a beautiful golden crust.
- Mix Dry Ingredients: In a large mixing bowl, combine the cassava flour, baking powder, garlic powder, oregano, and salt. Stir these dry ingredients together until well mixed. This step is essential to confirm that the leavening agent is evenly distributed throughout the flour.
- Combine Cheeses: In a separate bowl, combine the crumbled feta and grated mozzarella cheese. Mixing the cheeses together will create a harmonious flavor profile in the pandebono.
- Mix Wet Ingredients: In another bowl, whisk together the eggs, milk, and olive oil until well combined. The wet ingredients will help bind the mixture and add moisture to the pandebono.
- Combine All Ingredients: Gradually add the dry ingredients to the wet mixture, stirring continuously to prevent clumps. Once incorporated, fold in the mixed cheeses until the dough is well blended but not overworked.
- Shape the Dough: With clean hands, take small portions of the dough and roll them into balls about the size of a golf ball. Place the shaped balls onto a baking sheet lined with parchment paper, leaving space between each for expansion.
- Bake the Pandebono: Once all the dough is shaped and placed on the baking sheet, bake in the preheated oven for 20-25 minutes or until the tops are lightly golden and firm to the touch.
- Cool and Serve: After baking, remove the pandebono from the oven and allow them to cool for a few minutes. Garnish with freshly chopped parsley or basil before serving. Enjoy these warm and cheesy bites with your favorite Mediterranean dips!
Extra Tips:
To enhance the flavor of your Mediterranean Style Pandebono, consider adding sun-dried tomatoes, olives, or even a pinch of red pepper flakes for some heat.
Additionally, make sure to measure your ingredients accurately, especially the cassava flour, as it can vary in density. Keeping the pandebono in an airtight container will help maintain their softness, but they’re best enjoyed fresh out of the oven.
Spicy Chorizo Pandebono
Spicy Chorizo Pandebono is a delicious twist on the traditional Colombian cheese bread. This savory treat combines the rich flavors of chorizo with the cheesy goodness of pandebono, resulting in a delightful snack or appetizer that’s perfect for any occasion.
The warm, cheesy interior paired with the spicy kick of chorizo will surely tantalize your taste buds and leave you reaching for more.
This recipe is relatively simple to prepare, making it an excellent choice for both seasoned cooks and beginners alike. With just a few key ingredients, you can create a batch of these irresistible cheesy breads that will impress your family and friends.
Whether you’re hosting a gathering or just want to indulge in a comforting snack, Spicy Chorizo Pandebono is the perfect choice to fulfill your cravings.
Ingredients for Spicy Chorizo Pandebono (serving size: 4-6 people):
- 1 cup of corn flour (arepa flour)
- 1 cup of grated cheese (mozzarella or queso blanco)
- 1/2 cup of crumbled cooked chorizo
- 1/2 cup of warm water
- 1/4 cup of milk
- 1 large egg
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper (optional, for extra heat)
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that your pandebonos will bake evenly and come out perfectly golden and fluffy.
- Prepare the Dough: In a large mixing bowl, combine the corn flour, grated cheese, baking powder, salt, black pepper, and cayenne pepper. Mix these dry ingredients together until they’re well blended.
- Add Wet Ingredients: In a separate bowl, whisk together the warm water, milk, and egg. Gradually pour this mixture into the dry ingredients while stirring continuously. This will help create a smooth dough.
- Incorporate the Chorizo: Once the dough is formed, gently fold in the crumbled cooked chorizo. Make sure it’s evenly distributed throughout the dough for that spicy flavor in every bite.
- Shape the Pandebonos: Take small portions of the dough and roll them into balls, about the size of a golf ball. Place them on a baking sheet lined with parchment paper, leaving some space in between each ball for expansion.
- Bake the Pandebonos: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the pandebonos are golden brown and puffed up. Keep an eye on them to avoid over-baking.
- Serve Warm: Once baked, remove the pandebonos from the oven and let them cool for a few minutes. Serve them warm to enjoy the gooey cheesy center and the spicy chorizo filling.
Extra Tips: For an added flavor dimension, consider experimenting with different types of cheese or adding herbs such as cilantro or parsley to the dough.
You can also adjust the amount of chorizo based on your spice preference, or substitute it with another type of sausage if desired. Enjoy your Spicy Chorizo Pandebono fresh out of the oven for the best taste and texture!
Chocolate Chip Pandebono
Chocolate Chip Pandebono is a delightful twist on the traditional Colombian cheese bread, pandebono. This version incorporates sweet chocolate chips, making it a perfect treat for those who love a combination of savory and sweet flavors. The chewy texture of the pandebono, paired with the melty chocolate bits, creates a mouthwatering experience that can be enjoyed at breakfast, as a snack, or even as a dessert.
Making Chocolate Chip Pandebono is easier than you might think! With a few simple ingredients and straightforward steps, you can whip up this delicious treat in no time. The process combines the classic pandebono recipe with the addition of chocolate chips, resulting in a tasty bread that will please both kids and adults alike.
Whether you’re serving it at a gathering or indulging in a cozy night in, these cheesy chocolate delights will surely steal the show.
Ingredients (Serves 4-6)
- 2 cups arepas flour
- 1 cup grated cheese (preferably a mix of mozzarella and queso blanco)
- 1/2 cup cottage cheese
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 1/4 cup milk
- 1 egg
- 2 tablespoons butter, melted
Cooking Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees that the pandebono will bake evenly and rise properly, creating that perfect fluffy texture.
- Mix Dry Ingredients: In a large mixing bowl, combine the arepas flour, baking powder, sugar, and salt. Mixing the dry ingredients first helps to evenly distribute the baking powder and sugar throughout the dough.
- Incorporate the Cheeses: Add the grated cheese and cottage cheese to the dry mixture. Using your hands, mix the cheeses into the flour until well combined. This step guarantees that the cheesy flavor is present throughout each bite of the pandebono.
- Combine Wet Ingredients: In a separate bowl, whisk together the egg, melted butter, and milk until well blended. This mixture will help to moisten the dry ingredients and bind everything together.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and mix until a dough forms. Be careful not to overmix; you want the dough to be just combined for a soft and tender texture.
- Add Chocolate Chips: Gently fold in the chocolate chips into the dough, ensuring they’re evenly distributed. This step adds bursts of sweetness to the cheesy bread.
- Shape the Pandebono: Divide the dough into equal portions, about the size of a golf ball, and shape them into small discs or balls. Place them on a baking sheet lined with parchment paper, leaving some space between each piece.
- Bake: Place the baking sheet in the preheated oven and bake for approximately 15-20 minutes or until the tops are lightly golden brown. Keep an eye on them to guarantee they don’t over-bake.
- Cool and Serve: Once baked, remove the pandebono from the oven and allow them to cool for a few minutes on a wire rack. Serve warm for the best flavor and texture.
Extra Tips
For the best results, make sure to use fresh cheese for a more flavorful pandebono. Additionally, if you prefer a richer chocolate flavor, consider using dark chocolate chips instead of semi-sweet.
You can also experiment by adding nuts or dried fruit for a unique twist. Enjoy your Chocolate Chip Pandebono fresh out of the oven for the best taste, and store any leftovers in an airtight container to maintain their texture.
