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 only made with a Won Ton wrap like dough filled with white cheese and served with Peruvian Guacamole, in Lima you find numerous variations. Try the ham and cheese, the lomo saltado or aji de gallina filling. Yummy!
Tequeños are simple and quickly prepared; no mess in the kitchen, no "surprises" while cooking, just trouble-free and tasty Peruvian food. While the white cheese filling is the traditional one, you can use other cheeses, add a flavorful ham or fill them with left-over lomo saltado or aji de gallina. And the best, you can prepare them in advance and leave them in the fridge for a few hours or freeze them and when needing a quick lunch or friends unexpectedly showing up, just quickly fry them.
LimaEasy's Recipe for traditional Tequeños with Salsa de Palta
- 1 pack Wonton dough sheets
- 300g - 400g white cheese (queso fresco, feta, farmers cheese)
- oil for frying
- Salsa de Palta - Peruvian Guacamole
Preparation of Peruvian Tequeños
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 put a slice of cheese on one side of a wonton sheet and roll until closed. Crimp the side ends with your fingers making sure the tequeños are sealed well.
Fill a high pan with about 2 cm of oil. Heat to 180°C. Fry the tequeños from both sides until lightly golden brown.
Serve immediately with Peruvian Guacamole / Salsa de Palta.