Bet you can’t eat just one

THESE delectable bite-sized cheesy puffs from Minibar are served with crisp, quick-pickled red onion slices spiked with jalapeno. A takeoff on pao de queijo, Brazilian cheese rolls, they were brought to our attention by Times restaurant critic S. Irene Virbila, who says, “They’re great with drinks.”

Minibar’s cheese rolls with pickled red onions

Total time: 1 hour

Servings: Makes about 36 rolls

Note: Tapioca starch is available at Brazilian and Asian markets.

Pickled red onions

1 large red onion, thinly sliced

1 jalapeno chile, thinly sliced, with seeds

1/2 cup Champagne vinegar or white wine vinegar

Salt

1. Combine the onion and jalapeno slices in a medium pan of salted water. Bring to a boil and boil 1 minute. Pour through a strainer, discarding the liquid.

2. In a glass bowl, combine the onion and jalapeno slices, 2 cups warm water, the vinegar and a dash of salt. Stir to combine. Cover and cool.

Rolls

4 1/2 cups grated smoked Gouda cheese

(1 pound)

2 cups plus 3 tablespoons tapioca starch, plus more for kneading

1/2 cup (1 stick) unsalted butter, at room temperature, cut into small pieces

2 eggs

1/2 teaspoon kosher salt

1/8 teaspoon white pepper

1. Heat the oven to 450 degrees. In a large bowl, combine the cheese, flour, butter, eggs, salt and pepper.

2. Sprinkle a little tapioca flour on your hands and use your hands to combine the ingredients and knead the dough into a smooth ball.

3. Form the dough into 1-inch balls. Place the balls on two parchment-lined baking sheets, spacing 2 inches apart. Flatten each slightly with your thumb.

4. Bake until light golden, about 8 to 10 minutes. Serve warm with pickled red onions.

Each roll: 104 calories; 4 grams protein; 8 grams carbohydrates; 0 fiber; 6 grams fat; 4 grams saturated fat; 33 mg. cholesterol; 128 mg. sodium.