Crispy Venezuelan Tequeños: The Ultimate Cheese Sticks

Authentic Venezuelan Tequeños (Cheese Sticks) Recipe

Discover the irresistible charm of tequeños, Venezuela’s answer to mozzarella sticks. These golden, crispy cheese sticks will elevate your appetizer game!

What Makes Tequeños So Special?

Originating from the town of Los Teques, these Venezuelan cheese sticks are a flavor explosion waiting to happen. Imagine a crispy, flaky pastry shell encasing a gooey, salty queso blanco center. It’s a match made in culinary heaven that will have you hooked from the first bite.

Perfecting the Flaky, Buttery Crust

The secret to irresistible tequeños lies in their perfectly crisp, slightly flaky exterior. We’ve cracked the code by using a pie dough-inspired technique. Cold butter creates pockets of fat that result in that coveted blistery appearance and delightful texture.

Choosing the Right Cheese

While traditional queso blanco works wonderfully, you can also experiment with queso de freir. Both options deliver on flavor and texture, so choose based on your preference or availability.

Mastering the Wrapping Technique

The key to preventing cheese explosions lies in the wrapping method. We’ll guide you through the process of creating a secure cheese cocoon that ensures every bite is perfectly balanced.

Frying to Golden Perfection

The right oil temperature is crucial for achieving that picture-perfect golden crust without any cheesy mishaps. We’ll share the ideal frying technique for foolproof results every time.

Serving Suggestions

While tequeños are divine on their own, they reach new heights when paired with the right dipping sauce. Try them with traditional guasacaca (Venezuelan avocado salsa) or whip up a quick salsa rosada for a tangy kick.

Tequeños (Venezuelan Cheese Sticks) Recipe


  • 10 ounces all-purpose flour (about 2 cups)
  • 1 teaspoon Kosher salt
  • 6 tablespoons cold butter, cut into 1/4-inch cubes
  • 1 large egg, lightly beaten
  • 6 tablespoons cold water, plus more as needed
  • 12 ounces queso blanco or queso de frier, cut into slices 1/2-inch x 1/2-inch x 2 1/2-inch
  • Peanut oil, for frying


  1. In a food processor, combine flour and salt with a quick pulse. Distribute butter cubes evenly over the flour mixture. Pulse about 8 times, each lasting one second, until the butter resembles small peas. Transfer this mixture to a large bowl.
  2. Add the beaten egg and cold water to the flour mixture. Using a rubber spatula, press the dough against the bowl’s side until it forms a cohesive ball. If the dough seems dry, add more water, one tablespoon at a time. Shape the dough into a disc, wrap it tightly in plastic, and refrigerate for 30 minutes.
  3. On a lightly floured surface, roll out the chilled dough into a 1/8-inch thick square. Trim the edges to create a perfect 12-inch square, then cut it into 14 strips, each 3/4-inch wide.
  4. To wrap the cheese, start by draping one end of a dough strip over the top of a cheese slice. Wrap the entire slice diagonally, overlapping the dough as you go. Ensure the bottom of the cheese is covered and pinch the edges to seal completely. Repeat this process with all cheese slices.
  5. Pour 3/4-inch of oil into a cast iron skillet and heat to 400°F (204°C). Carefully place the tequeños in the hot oil and fry for 3 to 5 minutes, turning halfway through, until the crust turns golden brown and develops a blistery texture. Transfer the fried tequeños to a paper towel-lined plate to drain excess oil. Let them cool for 1 to 2 minutes before serving hot.
Nutrition Facts (per serving)
243 Calories
16g Fat
16g Carbs
8g Protein
Nutrition Facts
Servings: 14
Amount per serving
Calories 243
% Daily Value*
Total Fat 16g 21%
Saturated Fat 7g 37%
Cholesterol 43mg 14%
Sodium 306mg 13%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 8g
Vitamin C 0mg 0%
Calcium 174mg 13%
Iron 1mg 6%
Potassium 59mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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