My family loves quipes, but sometimes I don’t have a lot of time to make them so I love making these baked quipe cups instead!
This recipe skips the traditional shaping and frying but keeps all the traditional flavors of Dominican kipes!
A simpler way to make quipes
Traditional Dominican quipes are one of those recipes that always impress, but shaping each one by hand can take a while. Epecially if you’re making a big batch for a party.
This version keeps all the same ingredients and flavors you know and love, but skips the extra work. It’s a great option when you’re hosting, bringing an appetizer to a gathering, or just want to enjoy quipes in a quicker, more hands-off way.
These are perfect for parties
These baked kipe cups are made for sharing. Since they’re baked in a mini muffin pan, they’re easy to serve and even easier to eat.
Plus you can fill them with literally anything. Picadillo is a great option for that classic quipe taste, but I love these with shredded chicken too.
Ingredients you’ll need
The ingredients for these kipe cups are exactly the same as traditional Dominican quipes.
You’ll make the classic bulgur and seasoned beef mixture, then press it into a mini muffin pan instead of shaping each kipe by hand. Once they’re baked, you just need to fill them with your favorite toppings and serve.
Filling ideas
These Dominican quipe cups are so easy to customize and make your own. Here are a few combinations to try:
- Picadillo, avocado, and chimi sauce
- Shredded chicken, avocado, and scallions
- Ropa vieja with pickled onions
- Black beans, avocado, and queso fresco
- Guacamole and pico de gallo
- Shrimp with cilantro and a squeeze of lime
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Baked Quipe/Kipe Cups
Equipment
- Mini muffin tin
Instructions
- In a large bowl, soak the bulgur wheat in 3 cups of water for 1 hour, or overnight. Drain well.
- In a food processor, pulse the bell pepper, onion, garlic, and parsley until a paste forms.
- In a large bowl, combine the drained bulgur wheat, ground beef, vegetable paste, adobo, sazón, and salt. Mix until fully combined.
- Preheat the oven to 375°F. Lightly grease a mini muffin pan with cooking spray or oil.
- Divide the bulgur mixture evenly among the muffin cups. Using your fingers or the back of a small spoon, firmly press the mixture into the bottom and up the sides of each cup to form a small shell.
- Bake for 20-25 minutes, or until the edges are golden brown and the kipe cups are cooked through. Let cool in the pan for 5 minutes before carefully removing.
- Fill each kipe cup with picadillo or shredded chicken, then top with diced avocado, chopped cilantro, and chopped scallions. Serve warm.
