YUCA STUFFED WITH CHEESE

Cassava stuffed with cheese is a popular dish in several countries in Latin America and the Caribbean. Cassava, a tropical root, is cooked until tender, mashed, and mixed with grated cheese and other ingredients.

This mixture is molded into a ball or croquette and fried until golden and crispy on the outside. The result is a delicious combination of flavors and textures: the softness and creaminess of the cheese is complemented by the firmness and light sweetness of the cassava.

This dish is often served as an appetizer or side dish with meals, and is a popular choice at parties and family gatherings due to its comforting flavor and easy preparation. Cassava stuffed with cheese is a great way to enjoy this versatile tuber in a creative and delicious way.

Here is a basic recipe to prepare yuca stuffed with cheese:

Ingredients:

• 1 kg of cassava
  • 200 g of grated cheese (it can be fresh cheese, mozzarella, cheddar, or any cheese you like)
  • 2 eggs
  • 1 cup breadcrumbs
  • Salt to taste
  • Oil for frying

Instructions:

Start by peeling the cassava and cutting it into large pieces. She washes the cassava pieces under cold water to remove any traces of soil.

Put the yucca pieces in a large pot with enough water to cover them. Add salt to the water and bring to a boil. Cook the yucca over medium heat until tender, which can take about 20-30 minutes.

Once the cassava is cooked, drain it and place it in a large bowl. Use a fork or potato masher to mash the cassava until you obtain a smooth, lump-free puree.

Add the grated cheese to the cassava puree and mix well until completely incorporated.

Take portions of the cassava and cheese mixture and form balls or croquettes with your hands. Press lightly to make sure they are compact.

In a deep plate, beat the eggs. On another plate, place the breadcrumbs.

Dip each filled yuca ball or croquette in the beaten egg and then in the breadcrumbs, making sure to cover them completely.

Heat enough oil in a large skillet over medium-high heat. When the oil is hot, fry the stuffed yuca balls or croquettes in batches, turning occasionally, until golden brown and crispy on all sides.

Remove the yucas stuffed with cheese from the oil and place them on absorbent paper to remove excess fat.

Serve the stuffed yucas hot as an appetizer or side dish. Enjoy this delicious bite full of flavor!