These Venezuelan Tequeños are easy to make and so delicious! They’re sticks of white cheese wrapped with a homemade crunchy and slightly sweet dough and then fried to golden perfection. One won’t be enough! The recipe includes step-by-step photos and lots of tips.
My Favorite Venezuelan Tequeños Recipe
Today, I am introducing these fabulous, irresistible bites of heaven—Tequeños, or Venezuelan Cheese Sticks. Some Venezuelans might want to kill me if they see I’m calling Tequeños cheese sticks (LOL), but in my opinion, that’s the best way to describe them.
What is Tequeños?
Tequeños are a popular meal or snack in Venezuela. They are white cheese sticks wrapped in a crunchy, slightly sweet dough. Like most delicious things, Tequeños are fried.
Back home, they are a very popular snack, party, or even breakfast food. No gathering or party is complete without a platter of Tequeños. Everyone loves them – and what’s not to love? Fried dough with cheese inside?
They are typically served with a dipping sauce, like Guasacaca sauce, Pink sauce, or garlic sauce. The Spicy Pink Sauce recipe that I’ve included with the recipe will 100% knock your socks off! It’s creamy and wonderful. I made the pink sauce with my eggless mayo to keep things egg-free.
Most Venezuelan Tequeños recipes have eggs, but not this! I promise you won’t notice any difference.
What I love more about this dough is that it’s very easy to make and great for making ahead and freezing. When needing a quick fix or when friends unexpectedly show up, you just have to fry them.
Venezuelan Tequeños Recipe Ingredients
Amounts are included in the printable recipe below (scroll down). You’ll need:
- Flour: Standard all-purpose flour works best here.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Baking powder: Make sure it’s not expired or too old
- Water
- Oil: Vegetable or canola oil – or any light-tasting oil you prefer.
- Milk: I like to use whole milk for cooking and baking, but you can use any milk you have handy.
- Sugar: Brown sugar — either light or dark brown sugar works.
- Fresh white cheese for frying — You can find fresh white cheese for frying at Walmart in the refrigerated section. It’s called Tropical queso de freir.
- Vegetable oil for frying
For the Spicy Pink Sauce, you’ll need:
- Mayonnaise ( I used eggless mayo ), ketchup, lemon juice, Worcestershire sauce, brandy or rum, and cayenne pepper.
How To Make Eggless Venezuelan Tequeños
The printable recipe below (scroll down) includes detailed instructions. Also, check out these videos on how I make tequeños.
Step 1 – Prepare The Dough
Place the flour, salt, and baking powder into the bowl of a stand mixer with the hook attachment. Mix to combine.
Add water, vegetable oil, milk, and brown sugar and mix the dough for 5 minutes, or until the dough is smooth and starts to pull away from the sides of the bowl. Press dough into a disc, wrap tightly in plastic wrap, and rest in the refrigerator for 30 minutes.
Unwrap dough and place on a lightly floured surface. Knead with your hands until the dough is very smooth and elastic, about 2 -3 minutes. Add more flour over the surface, if necessary, and roll out into a 12 x 15-inch rectangle 1/8-inch thick. Using a knife, or a pizza cutter, cut the dough into 1-inch wide strips lengthwise to end up with 12 strips.
Step 2 – Form the Tequeños
Cut the cheese block into 6 equal pieces, and then cut each piece in half lengthwise; you end up with 12 cheese sticks.
Take one strip of dough and cover one of the ends of one cheese stick with dough. Continue to wrap dough around the stick in a spiral fashion, overlapping the edges until you reach the other end. Cover the other end with dough and pinch edges close to seal fully. The cheese has to be completely covered with dough. Repeat with remaining cheese sticks.
Step 3 – Fry
Add 2-inches of oil to a skillet. Heat oil to 350°F over medium heat. When the oil is hot, cook the tequeños in batches, 2 -3 at a time, turning them until all sides are golden brown. Remove tequeños to a plate lined with paper towels. Let cool for 1 minute, and serve immediately with guasacasa, garlic sauce, and/or spicy pink sauce.
Step 4 – Make the Pink Sauce (Salsa Rosada)
Mix with a fork, or wire whisk, all the sauce ingredients until smooth and creamy. If you like a sauce with more bite, add more cayenne pepper. This sauce will keep in the refrigerator for a couple of weeks.
Quick Recipe Notes
If you do not have a stand mixer, you can do the process by hand kneading.
If you’d prefer your dough to be sweeter, you can add an extra tablespoon of sugar.
Make sure you fully cover your cheese with the dough so the cheese doesn’t leak out. No one wants a cheese explosion.
It is important to maintain the temperature of the cooking oil at a steady 350 ºF throughout the frying process. If the oil gets too hot at any point, remove it from heat until the temperature has lowered. Otherwise, the Tequeños won’t cook properly. I highly recommend using a frying thermometer.
If you’re making a large batch of Tequeños, you can keep them warm until ready to serve. Turn your oven to 250°F and place the Tequeños covered in foil to keep warm.
Storing
These little finger snacks are almost always finished immediately, but here’s what to do if you have extra or want to prep them ahead of time:
Leftovers
These are best served immediately, and we rarely have leftovers. Still, if you do, you can refrigerate any leftover Venezuelan Tequeños for a couple of days and then reheat them in a 350°F oven until warmed through. You don’t want to microwave these, as the exterior will be less crispy. You can also reheat them in a toaster oven or air fryer.
Freeze
You can make these ahead of time and freeze them before frying. Simply freeze them in a single layer on a sheet pan before transferring them to a freezer bag or container. When ready to eat, you can fry them from frozen.
Frequently Asked Questions
Tequeños are a popular meal or snack in Venezuela. They are basically white cheese sticks wrapped with a crunchy and slightly sweet dough and then fried to perfection.
Yes, you can make the dough and form the tequeños two days in advance. Keep them well covered in the refrigerator until you are ready to fry them.
Yes, you can. I recommend freezing them in a single layer on a sheet pan before transferring them to a freezer bag or container. When ready to eat, you can fry them from frozen.
If you’re making a large batch of Tequeños, you can keep them warm until ready to serve. Turn your oven to 250°F and place the Tequeños covered in foil to keep warm.
You have to use a semi-hard queso Blanco that softens while frying but still holds its shape. After all my testing, I found one that works great. It’s called Tropical queso de freir, and I buy it at Walmart. If you can not find that specific brand, try using a semi-hard white cheese for frying (para freir).
You can refrigerate any leftover Venezuelan Tequeños for a couple of days and then reheat them in a 350°F oven until it’s warmed through.
More Venezuelan Recipes You’ll Love!
- Easy Venezuelan Roasted Chicken
- Venezuelan Asado Negro
- Venezuelan Pabellon Bowl [Video]
- Easy Venezuelan Cocada
- Venezuelan Flan Quesillo
- Venezuelan Polvorosas Cookies
- more recipes…
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Recipe Card
Easy Venezuelan Tequeños Recipe
Ingredients
- 2 cups (280 g) all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking power
- 1/4 cup (60 ml) water
- 1/4 cup (60 ml) vegetable oil
- 1/4 cup (60 ml) milk
- 1 tablespoon brown sugar
- 1 block (12 oz / 350 g) semi-hard white cheese for frying (I used Tropical queso de freir – see note)
- Vegetable, corn or canola oil for frying
Spicy Pink Sauce (optional)
- 1 cup mayonnaise (I used eggless mayo)
- 1/3 cup ketchup
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 tablespoon brandy or rum
- 1/2 teaspoon cayenne pepper or more for spicy lovers
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make the Tequeño Dough:
- Place the flour, salt, and baking powder into the bowl of a stand mixer with the hook attachment. Mix to combine.
- Add water, vegetable oil, milk, and brown sugar and mix the dough for 5 – 7 minutes over medium speed, or until the dough is smooth and starts pulling away from the bowl's sides.
- Transfer the dough to a lightly floured surface. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
- After 30 minutes, unwrap the dough and place it on a lightly floured surface. Knead with your hands until the dough is smooth and elastic, about 2 -3 minutes. If the dough feels too sticky, add more flour (about one tablespoon) over the surface, if necessary.
Form the Tequeños:
- Roll the dough out into a 12 x 15-inch rectangle, 1/8-inch thick. Using a knife, or a pizza cutter, cut the dough into 1-inch wide strips lengthwise so that you end up with 12 strips.
- Cut the cheese block into 6 equal pieces, then cut each piece in half lengthwise; you end up with 12 cheese sticks. NOTE: You can form the tequeños as big or small as you like; just cut the cheese accordingly to your preference.
- Take one strip of dough and cover one of the ends of one cheese stick with dough. Continue to wrap dough around the stick in a spiral fashion, overlapping the edges until you reach the other end. Cover the other end with dough and pinch edges close to seal thoroughly. The cheese has to be completely covered with dough. Repeat with remaining cheese sticks.
Fry the Tequeños
- Add about 2-inches of oil to a skillet. Heat oil to 350°F over medium heat. When the oil is hot, fry the tequeños in batches, 2 -3 at a time, turning them until all sides are golden brown. Remove tequeños to a plate lined with paper towels. Let cool for 1 minute, and serve immediately with guasacasa, cilantro mojo, garlic sauce, and/or spicy pink sauce.
Spicy Pink Sauce:
- Mix all the ingredients with a fork or wire whisk until smooth and creamy. If you like a sauce with more bite, add more cayenne pepper. This sauce will keep in the refrigerator for a couple of weeks.
- If you’re making a large batch of Tequeños, you can keep them warm until ready to serve. Preheat the oven to 250°F and place the Tequeños covered in foil to keep warm.
- Make sure you fully cover your cheese with the dough, so the cheese doesn’t leak out. No one wants a cheese explosion.
- If you’d prefer your dough to be sweeter, you can add extra sugar to it.
- Maintaining the cooking oil temperature at a steady 350 ºF throughout the frying process is essential. I highly recommend using a frying thermometer. If the oil gets too hot at any point, remove it from heat until the temperature has lowered. Otherwise, the tequeños won’t cook properly.
- If you do not have a stand mixer, you can do the process of kneading by hand.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
The recipe was originally posted in August 2015, the post content was edited to add more helpful information, no change to the recipe in November 2024.
i love making tequeño with this recipe but is there a way to cook them in the air fryer and still get the same results?
Hello Lola! I’m so glad you love making tequeños with this recipe! Yes, you can cook them in the air fryer for a slightly healthier option, but the texture might be a bit different. To try it, brush them lightly with oil and air fry at 375°F (190°C) for about 8-10 minutes, flipping halfway through, until golden and crispy. Wishing you a Happy New Year filled with delicious tequeños and more fun cooking experiments! x- Oriana
Hay alguna manera de precoces los tequenos? Quiero hacer muchos pero no tardar tanto friéndolos Este sábado los hago y le cuento.
Hola Helena! Muchas gracias por tu interés en mi receta. En mi opinion, ese es el gran problema con los tequeños, que los tienes que freírlos y servir casi inmediatamente. Sin embargo, podrías freírlos antes de que lleguen tus invitados y mantenerlos calientes en el horno (200º F) por un tiempito. Te recomiendo que no los dejes en el horno mucho tiempo ya que se ponen duros y secos. Cuéntame como te fue con la receta! Un abrazo =)
Absolutely Love this recipe! Easy to make and so delicious
Hello Margarita!! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Yummy, I love tequeños, which I learned to love during the few years which I lived in Venezuela. I have made them once, and should make them again, because they are so delicious.
Hello Jael! You definitely should =) Please come back and let me know how you like it.
Greetings from Canada, Oriana! Thanks for all amazing recipes. Can I air fry these? How long are these in cm, please? Lilyana
Hello Lilyana! I don’t recommend air frying these. The final result is not good enough, in my opinion. But you can certainly give it a try. Let me know how it turns out for you! Thanks for your interest in my recipe.
I love your blog! My husband is from Valencia Venezuela and weve been married for 10 years. I recently found your website and Ive made a few of your recipes! I love that your recipes are in english, i speak spanish but I’m not fluent and i get lost when reading recipes in spanish. 😩 My in laws and family friends always are shocked when i serve delicious Venezuelan dishes! I’m making these tequeños again today because everyone has been asking for them!
Hello Kaitlyn! I’m so glad to hear that my recipes are helpful to you. Tequeños are our favorite. Thanks so much for trying my recipes and taking the time to come back and let me know. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Hi, have you tried making these with gluten free flour?
Thanks
Hello Ana! No, I haven’t made tequeños with GF flour. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.🙂
Hola Oriana! Llegue a este blog de “casualidad” Es hermoso, informativo y sobre todo Apetitoso! Todo se ve divino. Voy a probar la receta de Tequeños. Vivi en Venezuela por varios años y amo tu país. Gracias por este trabajo espectacular q haces!!
Hola Elizabeth! Me alegra mucho que hayas conseguido my website. Muchísimas gracias por tu lindo comentario. Tengo bastantes recetas venezolanas, espero que te se útiles. Si tienes alguna pregunta o duda no dudes en contactarme. Un abrazo.
HOLA ? te felicito por tu blog, tus recetas y por ser una madre luchadora y valiente para transformar tus pruebas en la vida en resultados maravillosos. Gracias por tus recetas, son buenísimas. Voy a utilizar esta receta, seguro me quedarán deliciosos. Gracias también por la información para comprar el queso. Saludos desdén Canada. Soy venezolana como tu.
Hola Yuyi! Siempre me encanta saber de mis compatriotas en el mundo. Esta receta es buenísima, la favorita de mis hijos. Muchísimas gracias por tu comentario. Por favor, regresa y déjame saber que tal te quedaron los tequeños ?