Pandebono (Colombian Cassava Cheese Bread)

This is the best bread you’ve never had. This perfectly cheesy, savory Colombian bread is the stuff of dreams, at least for cheese lovers like me. Frankly, I’m not even sure this is technically bread because it’s mainly made of cheese . . . which gives you an idea of how amazing these little spheres of joy taste. 

Pandebono originated in Colombia, and it is still quite popular there. It is usually served for breakfast fresh and hot, straight out of the oven, and paired with hot chocolate. Pandebono is also perfect for an afternoon snack or a bread for the dinner table. It only takes minutes to prep pandebono in a food processor and about 15 minutes to bake in the oven. 

But caution: once you try these, you’ll be addicted. 


⅔ c. cassava flour

¼ c. masarepa or masa

1 ¼ c. queso fresco

1 c. feta cheese

1 egg

Preheat the oven to 400 degrees. 

Combine the cassava flour, masarepa, queso fresco and feta cheese in a food processor and process until well combined. Add the egg and combine until a dough is formed. 

Form the dough into golf-ball sized balls and place on a lined baking sheet. Bake for 15 minutes, or until golden brown on top. Serve warm. 

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