A Peruvian party favorite with crisp wonton wrappers and melted cheese. Creamy, gently spicy huancaína makes these tequeños especially hard to stop eating once the first batch hits the table.
Add the ají amarillo paste, fresh cheese, evaporated milk, salt, and about 3% of the vegetable oil to a blender. Blend for 1 to 2 minutes, until smooth, creamy, and thick enough to coat a spoon without running off like milk. Check the texture before stopping; it should work as a dip rather than a thin sauce.
Cut the Edam cheese into 18 sticks that fit comfortably inside the wonton wrappers. Place one wrapper like a diamond, set a cheese stick near the lower corner, fold that corner over the cheese, tuck the sides inward, and roll tightly. Moisten the final edge with a little
Turn what you find into an experience you can actually bring to your kitchen.
Heat the remaining 97% of the vegetable oil in a medium pot over medium-high heat. When a small edge of wrapper sizzles immediately without darkening at once, fry the tequeños in batches for 2 to 3 minutes, turning them for even color. Remove them when golden, dry, and crisp outside, then drain briefly on paper towels. Serve immediately with the huancaína. And that's it! If they crunch when bitten and the cheese is still melted, they reached the table at their best 🤤
