📝 About This Recipe
A beloved staple of Peruvian social gatherings, these Tequeños offer a delightful fusion of textures: a shatteringly crisp wonton shell yielding to a molten, salty cheese center. Unlike their Venezuelan cousins made with bread dough, the Peruvian version utilizes thin wonton skins for a lighter, crunchier bite. Paired with a vibrant, lime-kissed guacamole, they represent the perfect marriage of simple ingredients and sophisticated flavor profiles found in Lima's best tabernas.
🥗 Ingredients
The Tequeños
- 30 pieces Wonton wrappers (square shaped, thawed if frozen)
- 12 ounces Queso Fresco or Queso Paria (cut into sticks about 3 inches long and 1/2 inch thick)
- 1 Egg (beaten, used as 'glue' for the wrappers)
- 2 cups Vegetable oil (for deep frying)
The Peruvian Guacamole
- 2 Ripe Hass Avocados (peeled and pitted)
- 1 Roma Tomato (seeded and finely diced)
- 1/4 cup Red Onion (very finely minced)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1-2 tablespoons Lime juice (freshly squeezed)
- to taste Salt and Black Pepper
- 1 teaspoon Aji Amarillo paste (optional, for a subtle Peruvian heat)
👨🍳 Instructions
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1
Prepare your workspace by laying out the wonton wrappers on a clean, dry surface and covering them with a damp paper towel to prevent them from drying out.
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2
Slice the Queso Fresco into uniform rectangular batons, approximately 3 inches long and 1/2 inch wide. Ensure the cheese is patted dry with a paper towel to prevent steam buildup.
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3
Place one wonton wrapper in a diamond orientation (one corner pointing toward you). Place a cheese stick horizontally in the center of the wrapper.
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4
Brush the top two edges of the wrapper lightly with the beaten egg wash using your finger or a small pastry brush.
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5
Fold the bottom corner over the cheese, then fold in the left and right corners tightly toward the center. Roll the package upward toward the top corner, ensuring a tight seal.
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6
Press the edges firmly to seal. It is vital that no cheese is exposed, or it will leak out into the hot oil. Repeat with the remaining wrappers and cheese.
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7
In a medium bowl, mash the avocados with a fork until mostly smooth but still slightly chunky for texture.
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8
Fold in the diced tomato, minced red onion, cilantro, lime juice, and Aji Amarillo paste (if using). Season with salt and pepper to taste, cover with plastic wrap pressed directly against the surface, and set aside.
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9
Heat the vegetable oil in a deep skillet or heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C).
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10
Carefully slide 5-6 tequeños into the hot oil, being careful not to overcrowd the pan, which would drop the temperature.
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11
Fry for 2-3 minutes, turning occasionally with tongs or a slotted spoon, until they are an even, deep golden brown and exceptionally crispy.
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12
Remove the tequeños and place them on a wire rack or a plate lined with paper towels to drain excess oil.
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13
Serve immediately while the cheese is still warm and gooey, accompanied by a generous bowl of the fresh guacamole.
💡 Chef's Tips
Use Queso Fresco or Halloumi for a cheese that softens without completely liquefying; if you prefer a 'pull,' use low-moisture Mozzarella. Ensure your oil is at the correct temperature; if it's too cool, the wrappers will absorb oil and become greasy, but if it's too hot, the outside will burn before the cheese warms. Double-seal the edges with egg wash and a firm pinch to prevent 'blowouts' where the cheese escapes during frying. You can assemble these up to 4 hours in advance; just keep them covered in the fridge so the wonton skins don't crack.
🍽️ Serving Suggestions
Pair these with a classic Pisco Sour or a cold Chilcano for the ultimate Peruvian cocktail hour experience. For a spicy kick, serve a side of Salsa Huancaína or Aji Pollero alongside the guacamole. Serve on a rustic wooden board or a colorful ceramic platter to highlight the golden color of the tequeños. These make an excellent accompaniment to a light ceviche starter, providing a warm, crunchy contrast to the cold, acidic fish.