Ingredients
1 1/4 cup of queso fresco
1 cup of shredded mozzarella
1/4 cup of parmesan
1 egg
1 1/4 cup of tapioca flour
1/2 tsp of baking powder
1/2 tsp of salt
1 tbsp of milk
Instructions
Place your cheeses, egg, tapioca flour, baking powder and salt in a food processor. Pulse until it begins to combine then add milk. Pulse until the dough forms a large ball.
Remove the dough from the food processor and kneed slightly then separate into 9 small balls.
Place the dough on a paper towel lined tray, cover and allow to cool in the refrigerator for 30 minutes.
Set your oven to 500° and place the dough balls on a baking tray lined with parchment paper. Make sure to place each ball 2-3 inches apart. Bake for 8-10 minutes.
![](https://static.wixstatic.com/media/bb21ec_6ab70490a8b64727b084e449058eb2ed~mv2.jpg/v1/fill/w_682,h_772,al_c,q_85,enc_auto/bb21ec_6ab70490a8b64727b084e449058eb2ed~mv2.jpg)
![](https://static.wixstatic.com/media/bb21ec_f0f5c5adcc2b4fc6b0935e4f9e83924d~mv2.jpg/v1/fill/w_682,h_1024,al_c,q_85,enc_auto/bb21ec_f0f5c5adcc2b4fc6b0935e4f9e83924d~mv2.jpg)
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