Tequeños — Venezuelan Cheese Sticks

About This Recipe

Tequeños are Venezuela's ultimate party food: strips of a slightly sweet, enriched dough wrapped in spirals around sticks of white cheese, then deep-fried or baked until the exterior is golden and slightly crispy and the cheese inside has melted into a stringy, molten core. They are named after the city of Los Teques in Miranda state, where they were supposedly first made. No Venezuelan celebration — birthday, quinceañera, wedding or Christmas gathering — is complete without a platter of tequeños. The moment they arrive, they disappear. The dough should be slightly sweet to contrast with the salty cheese, and the ratio of dough to cheese should lean generously toward the cheese.

Ingredients

Serves 6

• 300 gplain flour
• 1 teaspoonbaking powder
• 1 tablespoonsugar
• 0.5 teaspoonsalt
• 80 gcold butter(cubed)
• 2eggs
• 2 tablespoonsmilk
• 400 gqueso blanco or mozzarella(cut into sticks 1x8cm)
• 1 litrevegetable oil(for frying)

Instructions

1. 1

   Make the dough

   Combine flour, baking powder, sugar and salt. Rub in cold butter until the mixture resembles breadcrumbs. Add eggs and milk. Mix to a smooth, pliable dough. Wrap and refrigerate 20 minutes.

2. 2

   Wrap the cheese

   Roll dough into a thin sheet. Cut into strips about 1.5cm wide and 25cm long. Wrap each strip in a spiral around a cheese stick, pressing the ends firmly to seal. Ensure no cheese is exposed.

   Seal the ends very firmly — any gaps and the cheese will leak out during frying.

3. 3

   Fry

   Heat oil to 175°C. Fry tequeños in batches for 3–4 minutes, turning, until golden all over. Drain on paper towels.

4. 4

   Serve immediately

   Tequeños must be served within minutes of frying — the cheese sets as they cool. Arrange on a platter and watch them disappear.

Variations

• •

  Some recipes use cream cheese or a mix of cheeses inside.

• •

  Mini tequeños (smaller versions) are popular for cocktail parties.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best eaten immediately. Assemble and freeze uncooked for up to 1 month.

Frequently Asked Questions