These delicious little bites of cheese wrapped in dough are pretty addictive! Just like potato chips, you can’t eat just one. I remember making them for parties and having people go crazy over them. To save time, I would prepare the dough the night before, and the next morning, I would put them together. After they were wrapped, I saved them in a sealed plastic container, in the fridge, till it was time to fry them.
2 cups flour
1/2 teaspoon salt
1/3 cup vegetable oil
1/3 cup of water
The original tequeños are made out of white cheese (slightly salty cheese good for frying), but mozzarella cheese sticks will work too.
In a large bowl, combine 2 cups flour, salt, 1/3 cup oil and egg. Mix well and add 1/3 cup cold water, a little bit at a time, while kneading, adding only enough to make a firm dough. Knead the dough until it is pliable. Wrap in plastic and chill in the refrigerator for 1 hour.
Divide the dough into 4 portions, and roll out a section at a time that is about 1/8 inch thick and 9 x 6 inches. Cut the dough lengthwise into 1 inch-wide strips. Repeat this process with the remaining 3 portions of dough.
To assemble the tequeños, wrap a strip of dough diagonally around a cheese stick, from one end to the other, to enclose the cheese entirely. Wet the inside edges of the dough with water, using your finger or pastry brush, and then pinch off the ends and seal closed. Make sure that the cheese is completely enclosed to prevent leakage during frying.
In a skillet or deep fryer, heat 2 cups oil over high heat. Fry the tequeños for about 1 minute, turning them, so they brown equally on all sides. Drain and place on paper towels to eliminate excess oil. Serve them warm.