There's nothing like biting into a tequeño — that beloved Venezuelan cheese stick — and feeling the crispy exterior give way to a soft, stretchy string of melted queso. Oh, so good. But of course, Abuela Conchita le daba su toque mágico by tucking in some pasta de guayaba. Si eres fan del queso, these tequeños rellenos de queso y guayaba son la mejor manera para celebrar tu tarde. And if you want the full Conchita experience? Dip your golden tequeño in Conchita Guava Marmalade. ¡Qué bueno!
Ingredients
• 16 oz Semi-Soft White Cheese
• Conchita Guava Paste for filling
• Conchita Guava Marmalade for dipping
• 3 cups All Purpose Flour
• 2 Eggs
• 2 teaspoons Salt
• 1/4 teaspoon Baking Powder
• 2 tablespoons Butter melted
• 1/2 cup Water warm
• 1 1/2 cups Conchita Vegetable Oil for frying
How to make it
Place flour in a bowl. Add the salt and baking powder. Mix.
Add the eggs and mix with a wooden spoon.
Add the butter and stir.
Finally add the warm water and knead with your hands until the dough is smooth.
Cover and let it rest for 10 minutes.
Meanwhile, cut the cheese and the guava paste each into ½" sticks.
With a rolling pin, roll the dough into a rectangle, then cut into 1" thick long strips.
One at a time, wrap the cheese stick and the guava paste diagonally using each strip. Make sure that the cheese is completely enrobed. Roll the Tequeño on the table to ensure that the edges are sealed.
Heat Conchita Vegetable Oil to 350°F.
Fry 4–5 Tequeños at a time until golden brown. Remove from the oil and drain with a paper towel.
Serve with the Guava Marmalade as a dipping sauce.
