Tequeños (Venezuelan Cheese Sticks)

A recipe for Tequeños (Venezuelan Cheese Sticks)! Thin strips of dough are wrapped around cheese and fried until golden.

There are a few different stories I came across on the origins of Tequeños, but most point to Los Teques in north-central Venezuela. This delicious treat has now spread to neighboring areas and around the world with dozens of variations.

They are such a fun snack and perfect for all ages. In Colombia, they are also known as Dedos/Deditos/Palitos de Queso (Cheese Fingers). I haven’t personally tried it yet, but there is even a version with a chocolate filling called Tequeños de Chocolate.

In this basic recipe, a thin sheet of a homemade slightly sweet and salty dough is completely wrapped around a semi-soft white cheese stick and deep-fried until golden.

The result is a fantastic contrast of texture between the melty cheese and flaky, buttery crust.

They are delicious on their own or served warm with Guasacaca Venezolana (Venezuelan Avocado Sauce), Salsa Rosada (Pink Sauce), or another favorite dipping sauce.

Notable Ingredients

I used a 12 ounce (340 gram) block of Queso Blanco for this recipe. If possible, try to find Venezuelan-style Queso Blanco.

The cheese should have a semi-soft texture that becomes melty, but still holds its overall shape.

Queso Blanco is available in markets with South American ingredients and some larger grocery stores in the United States.

A Few Tequeño Tips

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring up and level with a knife without pressing down. The most accurate way to measure is by weight.

Slowly add water to create a soft and smooth dough. If still too crumbly, add a little more water. If too wet to handle, add a little more flour.

Allow the dough to rest in the refrigerator for 30 minutes before rolling out. If the dough is still too difficult to work with, refrigerate for a few more minutes.

Dust the work surface with flour only as needed. Adding too much flour will create a tough, crumbly dough.

I sliced the block of Queso Blanco into individual sticks about 4 inches (10 centimeters) long and 1 inch (2.5 centimeters) wide. You can adjust this as desired for larger or smaller pieces.

I started by wrapping each end of the cheese stick with the dough, then spiraled across the rest of the cheese stick with slightly overlapped layers. Pinch together any loose ends and roll the wrapped cheese stick lightly in your hands (without tearing the dough) to gently seal everything together.

Make sure the cheese is completely covered by the dough. Any exposed areas will leak out when cooked.

Adjust the heat between medium low and medium as needed to keep the temperature around 350˚F (180˚C). If the oil is too hot, the cheese won’t have a chance to melt before the dough becomes golden. If too cool, you won’t get that crispy texture.

Fry only until golden brown on all sides. If you cook too long, the cheese will start to burst through the seams.

After removing the Tequeños from the oil, allow to cool for a couple of minutes before serving. The cheese will be very hot!

These Tequeños are best shortly after frying. If you do have leftovers, refrigerate in an airtight container for up to 2 days. Reheat in a 350˚F (180˚C) oven until warmed completely through.

Looking for more cheese-based recipes?

Try my:

• Pastel de Queijo (Brazilian Cheese Pastry)
• Three Cheese Macaroni Bites
• Banitsa (Bulgarian Cheese Pie)

This recipe was originally posted in December 2016 and updated in June 2024.

Tequeños (Venezuelan Cheese Sticks) Recipe

Adapted from América Latina

Print Pin

5 from 2 votes

Tequeños (Venezuelan Cheese Sticks)

A recipe for Tequeños (Venezuelan Cheese Sticks)! Thin strips of dough are wrapped around cheese and fried until golden.

Course Appetizer

Cuisine Venezuelan

Keyword cheese, fried, South America, Venezuela, Venezuelan

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Resting Time: 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 Cheese Sticks

Ingredients

• 2 cups (250 grams) all-purpose flour
• 2 teaspoons granulated sugar
• 1 teaspoon salt
• 6 tablespoons (85 grams) unsalted butter cold and diced
• 1 large egg
• 1/4 cup (60 milliliters) cold water
• 12 ounces (340 grams) Queso Blanco
• Vegetable oil for deep-frying

Instructions

• In a large bowl, combine the flour, sugar, and salt.
• Use your fingers, a fork, or dough blender to incorporate the cold, diced butter into the flour mixture and create a sandy texture.
• Make a well in the center and mix in the egg. Slowly add cold water just until a soft dough comes together.
• On a lightly floured surface, press the dough into a disc, cover in plastic wrap, and refrigerate for 30 minutes.
• Slice the 12 ounce (340 gram) block of Queso Blanco into 8 individual sticks about 4 inches (10 centimeters) long and 1 inch (2.5 centimeters) wide.
• Place the cheese back in the refrigerator until ready to wrap.
• On a lightly floured surface, roll the chilled dough into a large rectangle about 12 inches (30.5 centimeters) wide, 16 inches (40.5 centimeters) long, and 1/8 inch (3 millimeters) thick.
• Cut the dough lengthwise into 8 individual strips about 1 1/2 inches (4 centimeters) wide.
• Take one strip of dough and wrap the end across the end of a cheese stick, then bring it across to the other end of the cheese stick to cover both sides.
• Once both sides are covered, spiral the dough, slightly overlapping the edges, until the whole cheese stick is covered. Pinch together any parts of dough or ends sticking out and roll gently between your hands to seal. Make sure no cheese is visible.
• Repeat with remaining strips of dough and cheese sticks.
• Pour about 2 inches (5 centimeters) of vegetable oil into a pan and place over medium low heat until it reaches about 350˚F (180˚C).
• Once the oil is thoroughly heated, fry the covered cheese in batches, taking care to not overcrowd the pan.
• Fry, turning once or twice, until golden on all sides.
• Transfer to a towel-lined plate and serve after a couple of minutes on its own or with desired dipping sauce.