Peruvian Tequeños Recipe
Simple Peruvian cheese tequeños require just 2 ingredients - queso fresco and eggroll wrappers - and are a perfect snack or party starter!
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Ingredients
- vegetable, canola, or refined coconut oil - ¾" or more
- 6 ounces queso fresco - see Ingredients Notes in post
- eggroll wraps - I used 9
- sea salt
Instructions
- NOTE: The body of the post has photos and in depth instructions. You may want to review before getting started!
- Cut cheese in ½" x 4" sticks. Lay on an eggroll wrapper with stick in line with diagonal corners.
- Starting with the corners in line with cheese, fold them in. Roll tightly like a burrito. Seal the edges with water. Repeat with remaining cheese.
- Heat oil to 350–360°F (175–180°C).
- Using tongs, gently place tequeños gently in the oil. DO NOT CROWD. Check and turn when medium-golden brown. Fry 2-3 minutes until medium-golden brown on both sides.
- Place on a rack over a tray to drain. Season with sea salt as desired.
Notes
Tequeño calories will vary depending on how much oil they absorb. Frying at the appropriate temperature will minimize oil absorption and result in a crispier tequeño.
Nutrition
Serving: 1tequeño | Calories: 150kcal
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com