An unlikely combination — wonton wrappers and queso fresco — is the basis for this beloved Peruvian appetizer.
Slideshow:More Latin American Recipes
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 It
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 tequeños can be assembled up to 3 hours in advance; keep them wrapped in plastic in the refrigerator until you’re ready to fry them.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.