Tequeños with Guacamole

An unlikely combination -- wonton wrappers and queso fresco -- is the basis for this beloved Peruvian appetizer.

  • Total Time:
  • Servings: Makes 30 tequeños

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Ingredients

  • 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

  1. In a medium bowl, mash together the avocados, onion, lime juice, cilantro, jalepeño and salt. Cover tightly with plastic wrap and set aside.
  2. 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.
  3. 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.
  4. Serve them warm with guacamole on the side.

Make Ahead

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.

Contributed By Photo © Kate Winslow Published July 2014





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