Adapted from caciqueinc.com
cup vegetable oil
cups tapioca flour
ounces (½ a wheel) Cacique Ranchero Queso Fresco, crumbled
Preheat the oven to 400 degrees. Place the egg, vegetable oil, milk, tapioca flour, and salt in a blender or food processor. Process for 1 to 2 minutes or until ingredients are evenly combined. Add the queso fresco and pulse until cheese is evenly mixed throughout the batter. Pour the batter into well-greased (or sprayed with non-stick cooking spray) mini muffin tins. Bake in preheated oven for 15 minutes or until lightly golden brown. Yield: 30 cheese puffs. Serve warm if possible.