These yummy little morsels of dough-wrapped cheese are quite addictive! To save time, make the dough the night before. This recipe makes about 35 tequeños.

Country of Origin
Preparation time

2 cups flour, plus extra for dredging
1/4 tsp. salt
1 1/2 tsp. sugar
1/3 cup plus 2 1/2 cups vegetable oil
1 egg
12 oz. semisoft white cheese, such as queso fresco, queso blanco, or farmers's cheese


1. In a large bowl, combine 2 cups flour, the salt, and sugar, mixing well. Add 1/3 cup oil and the egg, and mix well until the flour turns a coarse texture. Add 1/3 cup cold water, 1 tablespoon at a time, while stirring and kneading, adding only enough to make a firm dough. Knead the dough until it is pliable and minimally sticky. Wrap in plastic and chill in the refrigerator for 1 hour.

2. Slice cheese into 3/4 x 2-inch rectangular pieces, and chill for at least 30 minutes before using.

3. Divide the dough into quarters, and roll out a portion that is about 1/8 inch thick and 9 x 5 inches. Cut the dough lengthwise into 3/4-inch-wide strips. Repeat this process with the remaining 3 portions of dough.

4. To assemble the tequeños, wrap a strip of dough diagonally around a rectangle of cheese in a spiral fashion, from one end to the other, to enclose the cheese entirely. Wet the inside edges of the dough with water, using your finger or pastry brush, and then pinch off the ends and seal closed. Make sure that the cheese is completely enclosed to prevent leakage during frying. When all of the tequeños are assembled, roll them lightly in a bit of flour and dust off.

5. In a deep skillet or deep fryer, heat remaining 2 1/2 cups oil over high heat. Fry the tequeños for about 1 minute, turning them so they brown equally on all sides. Drain on paper towels. Serve warm.