Tequeños are small sticks of cheese wrapped in slightly sweet dough and fried to golden perfection. It wouldn’t be a party without them.
By Carolyng Gomes
The presence of these little fried delights let you know that you have arrived to the right party. Never lacking at a Venezuelan fiesta, tequeños are small sticks of cheese wrapped in slightly sweet dough and fried to golden perfection. It wouldn’t be a party without them.
Tequeños are a perfect appetizer because they are low cost, easy to make, can be assembled beforehand and are sinfully delicious. The dough can be made up to 24 hours before, and these little bite sized treats can be assembled and refrigerated or frozen in preparation for the big event or for that night you just want a little fried goodness. In the spirit of a family fiesta, invite children to help out by assembling these appetizers. Cut the cheese and the dough, and let those little ones wrap and seal your delicious, cheesy bite sized packages. 
After they are wrapped and sealed, fry your tequeños up and enjoy. Added bonus, they can also be fried straight from the freezer. Serve them smoking hot. A tequeño isn’t a tequeño unless the cheese is running out a bit from the first bite. So get a bowl out, roll up your sleeves, pull out a nice frying cheese like Caribe Queso Blanco and send out your invitations because trust me, those tequeños will disappear in un dos por tres because nobody can stop at just one.
Don’t forget to grab some for yourself before giving them to your guests. They go fast! ¡Buen provecho!
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Tequeños – Fried Venezuelan Cheese Sticks Recipe
- Total Time: 80 minutes
- Yield: 35 tequeños 1x
Description
Tequeños are irresistible Venezuelan cheese sticks, wrapped in a slightly sweet dough and fried to golden perfection, making them a must-have at any party.
Ingredients
- 2 cups (340 grams) of flour (whole wheat flour works too!)
- 1/4 cup (42 1/2 grams) of butter, softened
- 1 large egg yolk
- 1 tsp (6 grams) of sugar
- 1/2 tsp (3 grams) of salt
- 1/2 cup (4 oz) of water
- 12 oz (340 g) of Caribe Queso Blanco or other frying cheese, cut into sticks
- Vegetable oil, for frying
Instructions
- In a large bowl, mix the flour, softened butter, egg yolk, sugar, salt, and water until a dough forms.
- Knead the dough for 10-15 minutes until smooth. If using a stand mixer, mix on speed 2 (low speed) for 2 minutes followed by speed 3 (medium speed) for 1 minute.
- Roll out the dough to about 1/8 inch thickness and cut into strips wide enough to wrap around the cheese sticks.
- Wrap each cheese stick with a strip of dough, ensuring the cheese is fully enclosed and the edges are sealed well.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Fry the tequeños in batches until golden brown, about 3-4 minutes. If frying from frozen, add an additional minute to the frying time.
- Remove from oil and drain on paper towels. Serve hot, ensuring the cheese is slightly oozing out for the authentic experience.
Notes
- The dough can be prepared up to 24 hours in advance and stored in the refrigerator.
- Assemble and freeze tequeños for up to a month; fry them directly from the freezer.
- Use a good frying cheese like Caribe Queso Blanco for the best results.
- Serve immediately for the best taste and texture.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Cuisine: Venezuelan
Nutrition
- Serving Size: 1 tequeño
- Calories: 120
- Sugar: 1
- Sodium: 150
- Fat: 6
- Carbohydrates: 12
- Fiber: 1
- Protein: 4
- Cholesterol: 15
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Frequently Asked Questions
What cheese works best for tequeños, and why?
The article specifically recommends Caribe Queso Blanco because it is a frying cheese that melts without disintegrating, creating the signature moment where cheese oozes from the first bite. Any good frying cheese will work, but the key is choosing one labeled for frying rather than a standard melting cheese.
Can I make tequeños ahead of time and freeze them?
Yes — the notes say you can assemble and freeze tequeños for up to a month, and fry them directly from frozen (add about 1 extra minute to the standard 3-4 minute fry time). The dough alone can also be made up to 24 hours ahead and stored in the refrigerator.
How do I know when the dough is properly kneaded?
The recipe calls for 10-15 minutes of hand-kneading until the dough is smooth. If using a stand mixer, mix on speed 2 (low) for 2 minutes, then speed 3 (medium) for 1 minute. The dough should feel smooth and pliable before you roll it to about 1/8 inch thickness.
What oil temperature should I use for frying?
Heat the oil to 350°F (175°C) before adding the tequeños. Fry in batches for 3-4 minutes until golden brown; frying from frozen adds roughly 1 extra minute.
I lived in Venezuela for a few years and these were might favorite snack. I have tried other recipes and they just weren’t the same. When I tried your recipe I almost cried, it was so nostalgic and took me back to Venezuela for a few minutes. Thank you so much for posting this!
I lived in Venezuela for ten years and my mom used to make them homemade all the time Thanks for posting the recieps as my mom has passed away and did not have the receipe.
Thank you so much for such a nice description of tequeños! I am from Venezuela and thanks to your recipe I was able to do tequeños during a international-coffee evening where I had the pleasure to talk about our landscapes and traditions to German Students. THANK you once again!
Delicious!… I have to try to make them
Thanks so much for the recipe! our family was fortunate enough to go camping last year next to a family from venezuela and had these as a snack and just fell in love with them. I can now make them for our family!
Thank u for the recipe!!
I love Tequeños but I have never had them homemade before. Got to try this recipe for sure!
I had never heard of tequenos before Carolyng. This looks delicious :)