Tequeños

Thin dough strips wrapped around a stick of salted white cheese, then fried until crisp outside and stretchy inside. Very popular as a snack and street food in Venezuela.

40 min
4 servings
Medium
Budget-friendly
🇻🇪 Venezuela

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Ingredients

Spices & seasoning

An extra pinch of salt

Optional extras

1 Beaten egg for glazing

On the side

50 g Mild chilli sauce or guacamole

Nutrition facts

466 kcal per serving

Protein: 9.3 g
Carbohydrates: 42.3 g
of which sugars: 1 g
Fat: 27.9 g
Fiber: 2.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

In a bowl, mix the flour and salt. Add the soft butter, the egg yolk and the lukewarm water little by little until you have a soft, smooth dough.
Let the dough rest for 20 minutes, covered with a damp cloth.
Roll the dough very thinly on a floured surface, about 2 mm. Cut strips about 10 cm long and 4 cm wide.
Cut the cheese into sticks about 1 cm thick, the same length as the dough strips.
Wrap each cheese stick in a dough strip, squeezing tightly, then seal the edge with a little water.
Heat the oil to 180 °C in a deep pan. Lower the tequeños in small batches and fry for 2 to 3 minutes until golden.
Drain on kitchen paper and serve straight away, as the cheese is best hot and stretchy.

Variations and tips

In the oven. Brush the tequeños with beaten egg and bake for 15 minutes at 200 °C on a tray lined with baking paper, turning them halfway through.

With what you can find here. If queso blanco is hard to find, use very cold mozzarella cut into sticks, which is easier to wrap.