Tequeños are known in all Latin America. In Peru, they are very popular as starter, light lunch or small snack in the evening at a bar accompanying a Pisco or beer. You find them on every menu in restaurants and no party goes without them.
Traditionally, Tequeños are Wonton wrappers filled with Peruvian white cheese (queso fresco), fried in hot oil and served with Salsa de Palta. However, now you find many variations, including ham and cheese, Lomo Saltado or Aji de Gallina filling in Peru. Simplicity at its best!
And the good thing is Tequeños are easy and quickly prepared at home even if you are far away from Peru; no mess in the kitchen, no "surprises" while cooking, just trouble-free and tasty Peruvian comfort food. Yummy!
While the white cheese filling is the traditional one, you can use other cheeses (best opt for high-temp cheese that won't melt that easily and leak out before your tequeños are cross on the outside), add a flavorful ham or fill them with some Lomo Saltado or Aji de gallina or whatever other leftovers. And the best, you can prepare Tequeños in advance and leave them in the fridge for a few hours or freeze them and when friends unexpectedly show up or the "little hunger" strikes, just quickly fry them.
LimaEasy's Recipe for traditional Tequeños with Salsa de Palta
- 1 pack Wonton dough sheets
- 300-400 g white cheese (queso fresco, feta, farmers cheese)
- oil for frying
- Salsa de Palta
- First cut the cheese in strips about 1 to 1.5 cm thick and 3/4 of the length of the wonton sheets long.
- With a brush wet the edges of each wonton sheet.
- Then place a slice of cheese on one side of a wonton sheet and roll until closed.
- Crimp the side ends with your fingers or a fork, making sure the tequeños are sealed well.
- Fill a high pan with about 2 cm of oil. Heat to 180°C (350°F)
- Fry the tequeños from both sides until lightly golden brown.
- Serve immediately with Salsa de Palta.