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Tequeños

Cheese sticks made from dough wrapped around white cheese, then deep‑fried.

From the Wikibooks Cookbook · 6 ingredients
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Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Tequeños

Ingredients

Directions

Make the dough

  1. Mix the flour, oil, egg, salt, and sugar in a bowl to make a dough.

  2. While kneading, add 1–2 tablespoons water.

  3. Keep kneading until the dough does not stick to your hands.

  4. Let the dough rest for 1–2 hours.

Shape

  1. While the dough is resting, cut the cheese into finger‑like strips, roughly 1 × 1 × 7 cm (½ × ½ × 3 inches).

  2. After the dough has rested, shape it into palm‑sized balls.

  3. Roll the dough out until it is ½ cm (¼–0.125 inch) thick.

  4. Cut the rolled dough into long strips that are 1½ cm (¾ inch) wide.

  5. Wrap the cheese strips with the dough strips.

  6. Make sure you cover all the cheese and seal it inside the dough, because otherwise the cheese will leak out when frying.

  7. Dust the raw tequeños with flour.

Fry and serve

  1. Deep‑fry the tequeños in hot oil until golden.

  2. Serve with guasacaca, in either its mild (green) or spicy (red) formats.

Nutrition, whole recipe (rough)

814Calories
26 gProtein
29 gFat
109 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Cheese1 oz (28g) cheddar113
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Egg + cheesetop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Flour + cheesetop 29% of all pairs
    Smell alikelow
    Cooked together4,860 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the dough's structure, which holds the cheese inside during frying.
White soft cheese
Melts inside the wrapper to give a soft, gooey filling.
Vegetable oil
Adds richness and tenderness to the dough.
Egg
Binds the dough and adds richness.

The step that matters

Seal the cheese completely in the dough. Any gap lets melted cheese escape into the hot oil, so the wrapper must cover all the cheese and be sealed before frying.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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