• Prep Time: 30 mins
  • Total Time: 2 hrs 30 mins
  • Servings: 12
  • About This Recipe

    “Tequenos is my favorit dish for dinner.”


  • 1kgflour
  • 1cupvegetable oil
  • 1egg
  • 1teaspoonsalt
  • 1teaspoonsugar
  • 1kgwhite cheese( farmer’s cheese tends to work, also)
  • Directions

  • Combine the flour, oil, egg, salt and sugar in a bowl.
  • While kneading, add a tablespoon or two of water.
  • At first it just makes a mess, but as you knead it it starts to take shape.
  • Keep kneading until it does not stick to your hands.
  • If you need to, take the dough out of the bowl and knead it on a floured cupboard, adding flour until the dough does not stick to your hands.
  • Let the dough rest for 1-2 hours .
  • While the dough is resting, cut the cheese into strips into a finger-like shape.
  • They should be maybe 1/2″ by 1/2″ by 3″.
  • Don’t make the”fingers” too long, or they will be more difficult to use later.
  • After the dough has rested, shape it into balls slightly larger than your fist.
  • Roll them out until they are 1/4-0.125 inch thick.
  • Cut the rolled-out dough into long strips that are 3/4″ wide.
  • Wrap the cheese”fingers” with the dough strips.
  • Make sure you cover all the cheese and seal the dough, because otherwise the cheese will leak out of the dough when you are frying it.
  • After you have wrapped the cheese in dough, dust the uncooked”tequeños” with flour and fry them in oil.
  • These are (obviously) fattening, but they are delicious!
  • Reviews

  • “a tasty snack not possible to eat just one.”

  • “These were absolutely superb, a perfect appetizer or party dish.I added some paprika to the dough for color and flavor, and used haloumi, a Greek/Cypriot cheese that doesn’t melt when fried.It was heaven, perfect for Chanuka when fried foods are the major food on the menu!”

  • “Crispy cheese fingers… tasty, cheese, creamy, great with dip!!!”

  • “Would like to have seen temp of oil and length of time for cooking stated in recipe. Also would like flour measure in cups. Needed much more water than called for to make dough. Next time would wrap lengthwise to use less dough per cheese stick, rather than around in “mummy fashion”. Ours tasted heavy with oil — perhaps correct temp or time of cooking would help that. We used 1/2 wheat flour — not good. Next time 100% white/ unbleached.”

  • “While kneading, I had to add a lot more than a tablespoon or two of water. Also, you could feel a lot of oil in th mix.”