If you've ever ordered the fried yuca bites stuffed with mozzarella from Pollo Tropical, you know just how irresistible they are. I can't resist adding an order to my meal whenever I visit. The crispy golden exterior, creamy yuca, and gooey melted mozzarella center are simply the perfect combination. After one too many trips just for these cheesy bites, I knew I had to recreate them at home.

The good news is they're surprisingly easy to make with just a handful of simple ingredients. These homemade fried yuca bites are crispy on the outside, soft and fluffy on the inside, and filled with melty mozzarella in every bite. They're perfect as an appetizer, snack, or party food, and they taste just as satisfying as the restaurant version. Once you try them fresh from the fryer, you'll be making them on repeat!

Why you'll love these fried yuca balls stuffed with mozzarella

Crispy and cheesy: Every bite has a perfectly crispy exterior with a warm, gooey mozzarella center.
Easy to make: They're made with simple ingredients and come together with minimal effort.
Perfect for entertaining: These bite-sized snacks are always a crowd favorite at parties, game days, and family gatherings.
Restaurant-quality at home: They taste just like your favorite restaurant version, but you can enjoy them anytime.
Great for dipping: Pair them with cilantro garlic sauce, ranch, chimichurri sauce, or your favorite dipping sauce for even more flavor.

Key Ingredients needed for this cheese stuffed yuca

For the full ingredient list and quantities, scroll down to the recipe card.

Yuca (cassava): The starchy root vegetable creates a creamy, fluffy interior and crispy exterior when fried.
Mozzarella cheese: Melty mozzarella adds the perfect gooey, cheesy center in every bite.
Butter: Adds richness to the mashed yuca, making the bites extra creamy and flavorful.

Place water and 1 tablepsoon of salt and yuca in a dutch oven and boil until fork tender.
Cut string cheese pieces in half and set aside. If using a mozzarella block, then slice into 2 inch long rectangles that are about an inch thick.

Reserve ¼ cup of the water the yuca cooked in, then drain the yuca and set aside. Once cool, remove the tough fibrous core from each yuca and mash.
Add the melted butter, black pepper, ½ teaspoon of salt, onion powder and garlic powder. If the yuca is too dry, slowly pour in the reserved yuca water.

Mix thoroughly until a dough forms.
Grab a ¼ cup of dough, flatten out into a disc and place a piece of cheese in the center.

Fold the cassava dough around the cheese, forming a little log and making sure the cheese is completely covered. You want the logs to be approximately 3" long and 1" wide.
Once formed, place them on a parchment lined baking sheet.

Continue forming the logs until you have all the yuca logs done then place them in the freezer to firm up for about 15 minutes.
In a dutch oven, place enough vegetable oil to cover the logs. Set the heat to medium heat and fry each cheesy yuca log until golden brown, approximately 4 minutes, at medium heat.

Don't crowd the pot too much as you are frying. This will help them all get evenly cooked.
Remove the cheesy bites from oil and drain on a paper towel-lined plate. Serve with cilantro garlic lime sauce.

Variations and substitutions for these fried cheesy yuca fingers

Variations

Try a different cheese: Swap the mozzarella for pepper jack, cheddar, Monterey Jack, queso blanco, gouda, or smoked mozzarella for a different flavor.
Add herbs: Mix chopped cilantro, parsley, or chives into the yuca for a fresh pop of flavor.
Make them spicy: Add finely diced jalapeños, crushed red pepper flakes, or a pinch of cayenne to the yuca mixture.
Stuff with meat: Add a small piece of cooked chorizo, shredded chicken, or seasoned ground beef along with the cheese for a heartier bite.
Air fry instead of deep fry: Spray the bites lightly with oil and air fry until golden and crispy for a lighter option.

Substitutions

Yuca: fresh yuca works just as well as frozen and is often more convenient.
Mozzarella: Monterey Jack, Oaxaca cheese, queso quesadilla, or string cheese all melt beautifully and make great substitutes.
Butter: Replace with olive oil for a dairy-free option or use plant-based butter if needed.
Frying oil: Vegetable, canola, avocado, or peanut oil are all excellent choices for frying because of their high smoke points.

Storage Instructions for yuca rellena de queso

Refrigerating Uncooked Yuca Bites

If you're making them ahead of time, shape and stuff the yuca bites, then place them on a parchment-lined baking sheet in a single layer. Cover tightly with plastic wrap or transfer them to an airtight container and refrigerate for up to 24 hours before breading and frying.

Freezing Uncooked Yuca Bites

To freeze, arrange the assembled yuca bites on a parchment-lined baking sheet and freeze until solid, about 1–2 hours. Transfer them to a freezer-safe bag or airtight container and freeze for up to 3 months. Fry them straight from frozen, adding an extra 1–2 minutes to the cooking time.

Storing Cooked Yuca Bites

Allow the fried yuca bites to cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 3 days.

Freezing Cooked Yuca Bites

Once cooled, place the cooked yuca bites in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe container or bag and freeze for up to 2 months.

Reheating

For the crispiest results, reheat refrigerated or frozen yuca bites in a 375°F oven or air fryer for 8–12 minutes, or until heated through and crispy. If reheating from frozen, add a few extra minutes as needed. Avoid using the microwave if possible, as it can make the coating soft and the yuca less crispy.

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Cheesy Yuca Bites

Prep Time15

Cook Time35

Cooling Time10

Total Time1

Course: Appetizer

Cuisine: cuban

Servings:

Calories: 197kcal

Author: Cari

Ingredients

▢ 3 lbs yuca frozen
▢ 6 tablepsoons unsalted butter melted
▢ 1 teaspoon garlic powder
▢ 1 teaspoon salt
▢ ½ teaspoon onion powder
▢ ½ teaspoon black pepper
▢ ¼ cup reserved yuca water
▢ 7 mozzarella string cheese pieces cut in half

Instructions

Place water and 1 tablepsoon of salt and yuca in a dutch oven or large pot.
Boil yuca for 25 minutes or until just fork tender.
Cut string cheese pieces in half and set aside. If using a mozzarella block, then slice into 2 inch long rectangles that are about an inch thick.
Reserve ¼ cup of the water the yuca cooked in, then drain the yuca and set aside. Once cool, remove the tough fibrous core from each yuca and mash.
Add the melted butter, black pepper, ½ teaspoon of salt, onion powder and garlic powder. If the yuca is too dry, slowly pour in the reserved yuca water.
Mix thoroughly until a dough forms.
Grab a ¼ cup of dough, flatten out into a disc and place a piece of cheese in the center. Fold the cassava dough around the cheese, forming a little log and making sure the cheese is completely covered. You want the logs to be approximately 3" long and 1" wide.
Once formed, place them on a parchment lined baking sheet.
Continue forming the logs until you have all the yuca logs done then place them in the freezer to firm up for about 10 minutes.
In a dutch oven, place enough vegetable oil to cover the logs. Set the heat to medium heat and fry each cheesy yuca log until golden brown, approximately 4 minutes, at medium heat. Don't crowd the pot too much as you are frying. This will help them all get evenly cooked.
Remove the cheesy bites from oil and drain on a paper towel-lined plate. Serve with cilantro garlic lime sauce.

Notes