So if you were following along with me on Instagram or Twitter during the Super Bowl, you probably noticed a lot of food pics throughout the game. I was full on live sharing our food via social media because, blogger. It’s part of my life and even though my husband thinks it’s sort of ridiculous, he’s gotten mostly used to it. I didn’t have HUGE plans to share all the recipes, but I got SO MANY likes and comments and questions from so many people that I decided, why not?
One of the food items that got the most love were the shots of my tequeños, or Peruvian (or “Latin” really…) cheese sticks. People wanted to know what they were, and how to make them! I promised to share them on the blog, and here I am fulfilling that promise! Because I love you all so much!
I first had these about a month ago when we had a little family get together right after Christmas and my sister’s boyfriend’s, sister and her boyfriend made these. Confused yet? So Amanda and Javi brought over all the yummy stuff to make these and I watched very closely. I had never had them, but they raved about them. My sister raved about them. Her boyfriend raved about them. So, naturally I wanted to eat 100 of them before they were even made.
I cannot explain the deliciousness of these. So simple, so basic, so amazing. Sometimes really, the easiest things are the best. In all honesty, I would have never thought to try these had it not been for them and now they will forever be a staple in my appetizer arsenal. That good, seriously.
Javi hails from Peru and says these come from there, but I’ve had other people say they were from other countries in South America. No idea. Just perfection in any country, so I am not arguing over where these are from. Just delicious crunchy outside with yummy buttery melty cheese inside, dipped in a very simple avocado dipping sauce similar to guacamole. You can choose to make your dip simple, complex or buy premade (but I don’t suggest doing that). Below is my adapted recipe for Tequeños with Guacamole. Enjoy!
Tequeños with Homemade Guacamole
- 1 package of Queso Fresco (Fresh Farmer Mexican Cheese, found in the deli cheese section)
- 1 package of Wonton Skin wrappers
- 2 ripe avocados
- 1/2 small white onion, finely diced
- 1 clove garlic, pressed
- Juice of one lime
- 2 tbsp Mayo (I used Just Mayo from Hampton Creek)
- Salt & Pepper
- Handful of cilantro, chopped
Start by cutting your cheese into small matchsticks. You want a good amount of cheese in your Tequeños, but you don’t want them to squirt out when you cook them. Place a wonton wrapper on your work surface and wet 3 sides with a small bit of water. A fingertips worth is more than enough, you just want the edges to stick together. Place the cheese stick on the dry side, and roll it up to the opposite end. Pinch open edges together to form your Tequeño. Repeat with remaining cheese. You will have leftover wonton wrappers. Refrigerate while you make your guacamole, until ready to fry.
To make the guacmole, scoop out the avocado into a medium sized bowl, and mash using a fork, or potato masher. Add the onion, garlic, lime, mayo, cilantro, salt and pepper and mix together until smooth. Refrigerate for at least 30 minutes.
Heat a small skillet with about an inch or two of vegetable oil. Fry the Tequeños about 1-2 minutes, turning as each side becomes golden brown. Place on a plate lined with paper towels to drain and serve with guacamole. Enjoy!