- 2 ripe avocados, pitted, peeled and chopped
- 2 tablespoons finely chopped white onion
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon finely chopped cilantro leaves
- 1 teaspoon minced jalapeño
- 1/4 teaspoon kosher salt
- 4 ounces queso fresco
- 30 fresh wonton wrappers
- Vegetable oil, for frying
How to make this recipe
- In a medium bowl, mash together the avocados, onion, lime juice, cilantro, jalepeño and salt. Cover tightly with plastic wrap and set aside.
- Cut the queso fresco into 2-by-1/4-by-1/4-inch sticks. Place a wonton wrapper on a work surface, and then set a cheese stick on the bottom third of the wrapper. Brush the edges of the wrapper with water and roll it up to enclose the cheese; pinch the edges shut. Set aside, and repeat with the remaining pieces of cheese and wonton wrappers.
- Heat 2 inches of oil in a heavy, deep saucepan over moderate heat until it reaches 350° on an instant read thermometer. Working in batches of about 5, fry the tequeños, turning them over halfway through, until bubbling and browned, about 11/4 minutes. Using a slotted spoon, transfer the fried tequeños to a paper towel–lined plate to drain. Repeat with the remaining tequeños.
- Serve them warm with guacamole on the side.
The tequenos can be assembled up to 3 hours in advance; keep them wrapped in plastic in the refrigerator until you're ready to fry them.