Crispy Venezuelan Tequeños with Avocado Guasacaca Sauce Tips, FAQ & printable recipe

Tips for success

For the best texture, roll the dough as thin as possible without tearing, about 1/8-inch thick. This ensures the dough cooks through and becomes crispy, not doughy.

If the dough is too thick, it will take longer to fry and may not crisp evenly. Use a ruler or just eye it. Also, keep the dough covered with a damp towel while working to prevent it from drying out and cracking.

When wrapping the cheese, start at one end and work your way to the other, overlapping the dough slightly. Press the ends firmly to seal. If the dough doesn't stick, moisten it with a little water.

For the guasacaca, blend until completely smooth; if it's too thick, add water a tablespoon at a time. Taste and adjust salt and lime to your preference. The sauce can be made a few hours ahead, but cover it tightly to prevent browning.

Variations

• Spicy Chorizo Tequeños: Add a thin slice of cooked chorizo between the cheese and the dough for a smoky, spicy kick. The chorizo adds a rich flavor that pairs well with the guasacaca.
• Herb Butter Dough: Mix chopped fresh herbs like oregano, thyme, or parsley into the dough before rolling. This adds an aromatic note that complements the cheese and sauce.
• Sweet Plantain Tequeños: Replace the queso blanco with a slice of ripe plantain and use a cinnamon-sugar dusting instead of salt. Serve with a chocolate dipping sauce for dessert.
• Jalapeño Popper Tequeños: Stuff the cheese baton with a strip of roasted jalapeño before wrapping. The heat of the pepper contrasts with the creamy cheese and cool guasacaca.

Storage and make-ahead

Fridge

Store cooked tequeños in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 5-7 minutes until crisp.

Freezer

Freeze uncooked wrapped tequeños on a baking sheet until solid, then transfer to a freezer bag. Fry from frozen at 360°F for 4-5 minutes.

Reheat

Reheat cooked tequeños in a 350°F (175°C) oven for 5-7 minutes, or in an air fryer at 350°F for 3-4 minutes, until hot and crispy.

Store leftover tequeños in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 5-7 minutes to restore crispness. The guasacaca sauce can be stored in a jar in the refrigerator for up to 2 days; press plastic wrap directly onto the surface to minimize browning.

The tequeños can be assembled up to a day ahead. Wrap the cheese batons in the dough, place them on a baking sheet lined with parchment, and cover with plastic wrap. Refrigerate until ready to fry.

They can also be frozen for up to a month; fry from frozen, adding a couple of minutes to the cooking time. The guasacaca sauce can be made a few hours ahead and kept chilled.

Serving ideas

Serve the tequeños hot, as soon as they come out of the oil, so the cheese is at its stretchy best. Arrange them on a platter with the guasacaca sauce in a small bowl for dipping. They are perfect for parties, game days, or as a fun appetizer. The contrast of the crispy, salty dough and the cool, creamy sauce is irresistible.

For a more casual serving, place the tequeños in a paper-lined basket and pass the sauce around. They are also great with a sprinkle of flaky sea salt right before serving.

If you have leftovers, they can be reheated, but they are best enjoyed fresh. The guasacaca can also be served as a dip for other fried snacks or as a topping for grilled meats.

Frequently asked questions

Recipe card

Crispy Venezuelan Tequeños with Avocado Guasacaca Sauce

Prep 20 minCook 10 minTotal 30 minServes 6

Ingredients

• 300 g semi-hard white queso blanco
• 1 lb butter-enriched wheat dough
• 4 cups vegetable oil, for frying
• 1 ripe avocado
• 1/2 cup fresh cilantro leaves
• 2 tbsp lime juice
• 1 clove garlic
• 1/2 tsp salt
• 2 tbsp water

Instructions

1. Cut the queso blanco into 3-inch long batons, about 1/2-inch thick. Pat them dry with a paper towel to help the dough adhere. Set aside on a plate.
2. On a lightly floured surface, roll the butter-enriched dough into a rectangle about 1/8-inch thick. Cut into long strips, about 1/2-inch wide and 12 inches long.
3. Take one dough strip and wrap it tightly around a cheese baton, starting at one end and overlapping slightly as you go, like a spiral. Press the ends to seal.
4. Pour the vegetable oil into a heavy pot and heat over medium-high until a deep-fry thermometer reads 360°F (182°C).
5. Carefully add a few tequeños to the hot oil, making sure not to crowd the pot. Fry for about 3.5 minutes, turning occasionally, until the dough is golden brown and blistered.
6. Use a slotted spoon to transfer the fried tequeños to a paper towel-lined plate. Sprinkle with a pinch of salt while still hot.
7. In a blender or food processor, combine the avocado, cilantro, lime juice, garlic, salt, and water. Blend until smooth and creamy. Add more water if needed to reach a dipping consistency.
8. Serve the hot tequeños immediately with the guasacaca sauce on the side for dipping.

Contains: gluten, milk

Estimated nutrition per serving

Calories

320

Protein

8 g

Carbohydrates

24 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.