Griddled Cheese-Stuffed Coxinha
Classic chicken coxinhas split and stuffed with creamy cheese, then griddled until the exterior turns crispy and the cheese melts into stretchy perfection. A quick, irresistible upgrade.
Equipment
- 1 | Sharp knife | for splitting
- 1 | Piping bag or spoon | for cheese
- 1 | Griddle or large skillet |
- 1 | Spatula |
Ingredients
- 6 | | cooked coxinhas | chicken-filled
- 1 | cup | creamy cheese | cream cheese or catupiry-style
- 1 | tablespoon | oil | for the griddle
- 1 | | salt | to taste
Instructions
- Ensure coxinhas are fully cooked and cool enough to handle.
- Carefully split each coxinha in half lengthwise.
- Pipe or spoon creamy cheese into the open centers.
- Preheat a griddle or skillet over medium heat and add oil.
- Place the filled coxinhas on the hot surface.
- Cook until the cheese forms a golden crispy crust.
- Flip briefly to heat through and crisp the other side.
- Serve immediately while the cheese is molten.
- Tip: Use a thick cheese that pipes well and melts smoothly for the best results.
Notes
Best enjoyed fresh off the griddle for maximum crispness and stretch.
Store leftover ungriddled stuffed coxinhas in the refrigerator.
Reheat on a skillet or in an air fryer to restore texture.
Mix in shredded mozzarella for extra cheese pull.
Store leftover ungriddled stuffed coxinhas in the refrigerator.
Reheat on a skillet or in an air fryer to restore texture.
Mix in shredded mozzarella for extra cheese pull.