Venezuelan Tequeños

Ingredients

2 cups all-purpose flour

1 teaspoon salt

1 tablespoon sugar

5 tablespoons butter

1/4 cup water

1/2 cup milk

12 ounces El Viajero Queso Blanco

Oil, for frying

1 large egg

Directions

1. In a mixing bowl, combine the all-purpose flour, salt, and sugar.

2. Gradually incorporate the butter into the dry mixture and add the egg. Use your fingers to create a crumbly texture.

3. Slowly add the water and milk to the mixture, kneading until a smooth and elastic dough forms.

4. Cover the dough with plastic wrap and let it rest for 30 minutes in the refrigerator.

5. Unwrap the dough. On a lightly floured surface, roll out half of the dough into a 12 x 15-inch rectangle.

6. Using a knife or a pizza cutter, cut the dough into 1-inch wide strips lengthwise. You should make 12 strips about 14 inches long and 1 inch wide.

7. Cut the cheese into 6 equal pieces. Then, cut the pieces in half so that you end up with 12 sticks.

8. Take a strip of the dough and wrap it around a stick of cheese in a spiral fashion, covering the end with dough. Make sure the cheese is fully covered, overlapping the edges and sealing the other end of the cheese.

9. Heat oil in a deep frying pan to 350°F over medium heat.

10. When the oil is hot, carefully cook the tequeños until all sides turn golden brown.

11. Use a slotted spoon to remove the sticks from the oil and place them on a plate lined with paper towels to absorb excess oil.

12. Let cool and serve with your preferred dipping sauce!