Pandebono (Colombian Cheese bread)

If you want to add more gluten free and lacto ovo vegetarian recipes to your repertoire, Pandebono (Colombian Cheese bread) might be a recipe you should try. This recipe serves 12. This hor d'oeuvre has 78 calories, 3g of protein, and 4g of fat per serving. For 42 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of cornmeal, egg, feta cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. 4714 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by My Colombian Recipes. With a spoonacular score of 36%, this dish is not so tremendous. Users who liked this recipe also liked Almojábanas (Colombian Cheese Bread), Pan de Queso (Colombian-Style Cheese Bread), and Colombian Buñuelos (Cheese Fritters).

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Pre-heat the oven to 400°F.In a food processor, place the yuca flour, cheese and masarepa. Process until well combined. Add the egg slowly while food processor is running.Divide the mixture into 12 equal size portions, shaping them into balls.Place on a baking sheet lined with parchment paper and bake for about 15 to 20 minutes or until golden on top. Serve warm.

 

Step by step:

1. Pre-heat the oven to 400°F.In a food processor, place the yuca flour, cheese and masarepa. Process until well combined.

2. Add the egg slowly while food processor is running.Divide the mixture into 12 equal size portions, shaping them into balls.

3. Place on a baking sheet lined with parchment paper and bake for about 15 to 20 minutes or until golden on top.

4. Serve warm.

Nutrition Information:

covered percent of daily need