(No Ratings Yet)
Loading...Crispy golden dough wrappers encase stretchy, melty white cheese in these beloved Venezuelan party snacks, traditionally served alongside a sweet guava paste dip called "bocadillo." They are crunchy on the outside, gooey in the middle, and a little sweet-savory contrast on the side.
Prep Time40 mins
Cook Time15 mins
Total Time55 mins
Servings4
Yield4 servings (about 24 sticks)
Nutrition Facts
Per serving (estimated)
- 560 kcalCalories
- 32 gFat
- 13 gSaturated Fat
- 48 gCarbs
- 2 gFiber
- 14 gSugar
- 22 gProtein
- 680 mgSodium
- 180 mgPotassium
- 380 mgCalcium
- 2.5 mgIron
- 1 mgVitamin C
- 240 mcgVitamin A
Ingredients
For the dough
- 2 1/2 cups (315 g) all-purpose flour, plus more for dusting
- 1 tsp baking powder
- 1 tsp granulated sugar
- 3/4 tsp fine sea salt
- 3 tbsp (45 g) cold unsalted butter, cubed
- 1 large egg
- 1/3 cup (80 ml) cold water, plus more as needed
- 1 tsp neutral oil, for greasing
For the filling and frying
- 12 oz (340 g) low-moisture mozzarella cheese or queso blanco, cut into 24 sticks about 1 inch wide and 3 inches long
- 3–4 cups (720–960 ml) neutral frying oil such as canola or sunflower
For the guava dip
- 4 oz (115 g) guava paste (bocadillo), diced
- 2–3 tbsp hot water
- Pinch of ground cloves (optional)
Directions
- In a large bowl, whisk together the flour, baking powder, sugar, and salt. Cut in the cold butter with your fingertips until the mixture looks like coarse crumbs. Stir in the egg, then drizzle in the cold water and bring the dough together with your hands (add a teaspoon more water if it feels dry). Knead just until smooth, 1–2 minutes, then lightly coat with oil, wrap in plastic, and chill for 20 minutes.
- Meanwhile, unwrap the cheese sticks and pat them very dry with paper towels. If using mozzarella, freeze the sticks for 10 minutes so they hold their shape during frying. Warm the guava dip ingredients in a small saucepan over low heat with 2 tablespoons of water until pourable, stirring into a glossy sauce; keep warm.
- Divide the rested dough in half and roll each piece on a lightly floured surface into a thin rectangle about 16 x 12 inches, about 1/16 inch thick. Using a sharp knife or pizza cutter, trim the edges and cut the dough into 24 strips about 1 inch wide and 4 inches long.
- Place a cheese stick at one end of a dough strip and wrap it tightly, sealing the seam with a gentle pinch. Trim any excess dough and repeat with all the sticks, setting the wrapped tequeños seam-side down on a parchment-lined tray. Optional: freeze for 10 minutes to firm up before frying.
- Heat 2 inches of oil in a deep skillet or heavy pot to 350°F (175°C). Fry 4–5 tequeños at a time for 2–3 minutes, turning so they brown evenly on all sides. They should puff and turn deep golden; transfer with a slotted spoon to a wire rack (not paper towels) to stay crispy.
- Continue frying in batches, keeping the finished sticks warm in a 200°F oven. Serve immediately with the warm guava dipping sauce and, optionally, a pink sauce of equal parts ketchup and mayonnaise.
Cook’s Notes
- Pat the cheese thoroughly dry (and freeze briefly) to prevent the wrappers from leaking moisture during frying.
- Tequeños freeze beautifully: arrange raw wrapped sticks on a tray, freeze until solid, then store in a freezer bag; fry straight from the freezer, adding about 1 extra minute to the cook time.
- Substitute queso blanco or mild feta soaked in water for a more traditional, tangier Venezuelan flavor; reserve mozzarella for a milder, extra-stretchy version.
- Keep oil temperature steady; if the oil is too cool the sticks absorb oil and turn greasy, if too hot the dough burns before the cheese melts.
- Avoid stacking hot tequeños under foil since steam will soften the crust. Keep them spread on a wire rack or a low-temp oven tray.
