Ingredients with Measurements:
- 2 cups of grated cheese (cheddar or mozzarella)
- 2 cups of cornmeal
- 1 cup of milk
- 1/2 cup of butter, softened
- 2 eggs
- 1 tablespoon of baking powder
- 1 teaspoon of salt
Special equipment needed:
- Mixing bowl
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the grated cheese, cornmeal, baking powder, and salt. Mix well.
3. In a separate bowl, beat the eggs and add the milk and softened butter. Mix until well combined.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Using your hands, form the dough into small balls, about the size of a golf ball.
6. Place the balls on the prepared baking sheet, leaving about 1 inch of space between each ball.
7. Bake for 20-25 minutes, or until the bollos are golden brown.
8. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 20 bollos
Nutritional information:
Calories per serving: 150
Total fat: 10g
Saturated fat: 6g
Cholesterol: 50mg
Sodium: 280mg
Total carbohydrates: 11g
Dietary fiber: 1g
Sugar: 1g
Protein: 5g
Substitutions for ingredients:
- Cornmeal can be substituted with masa harina or all-purpose flour.
- Cheddar or mozzarella cheese can be substituted with any type of cheese you prefer.
- Milk can be substituted with water or any non-dairy milk.
Variations:
- Add chopped jalapeños or green chilies for a spicy kick.
- Add chopped herbs, such as parsley or cilantro, for extra flavor.
- Substitute the cheese with crumbled feta cheese for a Mediterranean twist.
Tips and tricks:
- Make sure the butter is softened before mixing it with the wet ingredients.
- If the dough is too dry, add a little more milk until it comes together.
- To make the bollos more uniform in size, use a cookie scoop or ice cream scoop to portion out the dough.
Storage instructions:
Store the bollos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the bollos in the oven at 350°F (180°C) for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the bollos on a platter with a side of salsa or guacamole for dipping.
Garnishes:
Garnish with chopped herbs, such as parsley or cilantro, or a sprinkle of paprika for color.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with a side of black beans and rice or a simple green salad.
Troubleshooting advice:
- If the bollos are too dry, add a little more milk to the dough.
- If the bollos are too wet, add a little more cornmeal to the dough.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling raw dough.
Food history:
Bollo de Queso is a traditional Colombian snack that is often served with hot chocolate or coffee.
Flavor profiles:
Savory, cheesy, and slightly sweet.
Serving suggestions:
Serve as a snack or appetizer at your next party or gathering.
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Region: Spanish