Peruvian
⭐ Highly Rated
45 minmedium
PeruvianSnack
Recipe Story
origins & traditionsTequeños are irresistible cheese-filled pastries that have become a staple at Peruvian celebrations and casual get-togethers. Originating from coastal Peru, these golden treats feature stretchy white cheese encased in thin, flaky dough that crisps beautifully when fried. The contrast between the crunchy exterior and gooey melted cheese center makes them absolutely addictive. Traditionally served with ají amarillo sauce for dipping, tequeños bridge the gap between street food and party fare. They can be prepared ahead and frozen, making them an ideal make-ahead snack for entertaining. Whether enjoyed as an afternoon treat with coffee or as part of a festive spread, these cheese sticks deliver authentic Peruvian flavor in every bite.
Instructions
step by step0/9 done
Cut the mozzarella cheese into rectangular sticks about 3 inches long and 1/2 inch thick. Pat them dry with paper towels and set aside.
On a lightly floured surface, roll out the dough to 1/8 inch thickness. Cut into strips approximately 4 inches long and 1 inch wide.
Place one cheese stick at the end of each dough strip and roll tightly, sealing the edges with a bit of water. Ensure the cheese is completely enclosed.
Place wrapped tequeños on a parchment-lined tray and refrigerate for 15 minutes to firm up.
Heat vegetable oil in a deep pot or dutch oven to 350°F (175°C). Use a thermometer to maintain consistent temperature.
Fry tequeños in batches of 4-5, turning occasionally, until golden brown on all sides, about 3-4 minutes per batch.
Remove with a slotted spoon and drain on paper towels.
For the ají sauce: blend ají amarillo paste with mayonnaise, lime juice, garlic, and salt until smooth.
Serve tequeños hot with ají sauce on the side for dipping.
Tequeños de Queso
4.2 (46)
Crispy golden cheese sticks wrapped in delicate pastry dough, served with spicy ají sauce. These beloved Peruvian appetizers are perfect for parties and casual gatherings.
medium
45 min
24 servings
Ingredients
0 of 10 checked
Main
- 1 1/2 cups cheese-mozzarella, cut into sticks
Dough
- 2 1/2 cups flour, all-purpose
- 4 tablespoons butter, melted
- 1 pieces eggs, beaten
- 1 teaspoons salt
Frying
- 4 tablespoons vegetable-oil, for frying
Ají Sauce
- 1/2 cups mayonnaise
- 2 pieces lime, juiced
- 2 cloves garlic, minced
- 1/2 teaspoons cayenne (optional)
Chef Tips
expert advice•The key to perfect tequeños is keeping the dough and cheese cold before frying - this prevents cheese leakage.
•Fresh mozzarella works best as it melts beautifully without becoming too oily.
•If you cannot find ají amarillo paste, substitute with a mix of yellow bell pepper and a touch of habanero for heat.
•These can be frozen before frying: arrange on a tray, freeze until solid, then transfer to freezer bags for up to 3 months.
•Fry directly from frozen, adding 1-2 minutes to cooking time.
•For a lighter version, brush with oil and bake at 400°F for 15-18 minutes until golden.
•Tequeños are best served immediately while the cheese is still melty, but they can be kept warm in a low oven for up to 30 minutes.
