Crispy Cheese Tequeños
Golden, crispy Venezuelan cheese sticks with a thin pastry shell and melted white cheese center. Serve hot with a tangy dipping sauce for an irresistible appetizer.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 14g
Ingredients
- ½ lb white cheese (queso de mano, mozzarella, or halloumi)
- 8 count wheat flour tortillas (large, 10-inch)
- 4 cups vegetable oil
- ½ tsp salt
- ¼ tsp pepper
- ½ cup garlic aioli or ketchup (for serving)
Instructions
- 1
Pat the white cheese dry with paper towels, then cut it lengthwise into 8 thin sticks, each about 3 inches long and 0.5 inch thick, like wooden matchsticks.
- 2
Place a tortilla flat on the cutting board and cut it in half crosswise with a knife, creating a semicircle shape.
- 3
Repeat with the remaining 7 tortillas, so you have 16 tortilla halves total.
- 4
Lay one tortilla half on the cutting board with the straight edge facing you, rounded side away from you.
- 5
Place one cheese stick in the center of the tortilla, parallel to the straight edge, about 1 inch from that edge.
- 6
Fold the straight edge of the tortilla up and over the cheese stick, tucking it under to start a roll.
- 7
Roll the tortilla tightly away from you, keeping the cheese centered inside, until you reach the curved end—press gently to seal.
- 8
Set the rolled tequeño seam-side down on a plate and repeat with the remaining 15 tortilla halves and cheese sticks.
- 9
Pour 4 cups of vegetable oil into a deep heavy-bottomed pot and heat over medium-high heat until the oil shimmers and a wooden spoon handle dipped in it produces steady small bubbles, about 3 minutes—the oil should be about 350°F if you have a thermometer.
- 10
Carefully lower 4 tequeños into the hot oil using a slotted spoon or tongs, holding them at the edges to avoid splashing.
- 11
Fry for 2 to 3 minutes, turning them over once halfway through, until the tortilla turns golden brown on all sides like toasted bread crust.
- 12
Use a slotted spoon to lift the tequeños out of the oil and place them on a paper-towel-lined plate to drain.
- 13
Repeat steps 10 through 12 with the remaining 12 tequeños, frying them in two more batches of 4.
- 14
Sprinkle the warm tequeños lightly with 0.5 teaspoon of salt and 0.25 teaspoon of pepper while they are still hot.
- 15
Pour the garlic aioli or ketchup into a small bowl and place it in the center of a serving platter.
- 16
Arrange the tequeños upright around the bowl in a circle and serve immediately while they are still warm and crispy.
Tools you’ll need
- sharp chef's knife
- cutting board
- paper towels
- deep heavy-bottomed pot (at least 4 quarts)
- cooking thermometer (optional but helpful)
- slotted spoon or metal tongs
- small plate for assembly
- paper-towel-lined plate
- small serving bowl
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