Peruvian Tequeños with Avocado Cream
Golden, crispy, and with a creamy, melted cheese heart, tequeños are the center of many parties in Peru, and can be made in advance and fried before serving.
Serves: 8Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy
- 1 avocado
- ½ cup mayonnaise
- 1 Tbsp. ketchup
- Juice of ½ lime
- 1 tsp. Tabasco sauce
- 1 tsp. salt
- ¼ tsp. black pepper
- 1 cup diced queso fresco
- ½ cup grated Parmesan cheese
- 1 tsp. dried oregano
- 1 package wonton dough
- 1½ cups vegetable oil
- Peel and pit the avocado and mash it with a fork. Add mayonnaise, ketchup, lime juice, Tabasco sauce, salt, and pepper. Process in a food processor to get a smoother sauce.
- Combine queso fresco with the Parmesan cheese and dried oregano.
- Place a sheet of wonton dough on a chopping board and, with your fingertip or a pastry brush, wet the edges of the dough with drops of water. Add 2 teaspoons of the cheese mixture alongside one edge. Roll like a jelly roll to enclose the filling and press firmly to seal. At this point you can put the tequeños in a sealed container and keep them refrigerated until ready to use.
- In a frying pan, heat the vegetable oil over high heat and fry the tequeños until golden, about 2 minutes per side, turning them frequently. Drain on paper towels and serve hot with the avocado sauce.