How to Make Perfect Colombian Palitos de Queso (Tequeños Venezolanos)
These crispy, easy-to-make Colombian Cheese Sticks (Palitos de Queso) or Venezuelan Tequeños are the perfect finger food for any gathering. Serve them with your favorite dipping sauces or on their own, as an appetizer, a delicious breakfast, or a quick snack!
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What are Colombian Palitos de Queso or Venezuelan Tequeños?
Palitos or deditos de queso, as we call them in Colombia, or tequeños if you’re Venezuelan, are crispy, golden cheese sticks wrapped in a soft, buttery dough and fried to perfection. The easiest way I can describe them? Think mozzarella sticks, but instead of breadcrumbs, the cheese is wrapped in a delicious pastry-like dough. So much better!
In Colombia, we usually serve them as appetizers or as a quick afternoon snack, which we call “el algo” or “las onces”. I used to get them after school to eat them on my way home or as a nice little treat after doing homework. Yumm!
Ingredients for Making Colombian Palitos de Queso or Venezuelan Tequeños
Scroll down to the recipe card to see the complete list of ingredients.
You only need a few simple ingredients for these delicious cheese sticks, and I’m willing to bet you already have most of them at home. The dough comes together quickly, and you can choose your favorite firm cheese to make them!
- Flour. Use all-purpose flour to make the delicious buttery dough.
- Baking powder. Some people consider this an optional ingredient, but I add it to give the dough more texture.
- Sugar. Use your favorite type of sugar. I like to keep it simple and use white granulated sugar.
- Salt. To balance the flavor of the dough.
- Egg. It adds moisture, flavor, and texture.
- Butter. I suggest using regular unsalted butter for the best flavor. Although some people like to use margarine. Also, using cold butter gives the dough a wonderful flaky texture.
- Cold milk or ice-cold water. Just like with the cold butter, it helps create a flaky, tender crust.
- Cheese. In Colombia, we use “queso doble crema”, which is similar to mozzarella cheese. While in Venezuela, they use “queso llanero”. Here in the US, I have made them with Mexican queso fresco, because it doesn’t melt as quickly in the hot oil. But in recent years, I have used regular string cheese with great success. You can also use “queso de freír” (frying cheese), if you can find it.
- Oil. Use a neutral oil with a high smoke point.
How To Make Colombian Palitos de Queso or Venezuelan Tequeños
Scroll down to the recipe card to see detailed step-by-step instructions.
The process is pretty straightforward, and once you’ve made these a couple of times, you’ll have it down in no time. Here’s a quick overview:
- Cut the block of cheese into thin sticks. If using mozzarella cheese or string cheese, place them on a baking sheet or plate and freeze for 20–30 minutes before assembling.
- To make the dough, whisk the flour, sugar, and salt in a large bowl. Then add the egg, butter, and cold milk or water, and knead until smooth.
- Shape the dough into a ball, put it back in the bowl, cover, and let it rest for 30 minutes.
- Roll out the dough into a large rectangle and cut it into thin strips.
- Wrap each cheese stick with the strips of dough.
- Fry in plenty of oil until golden brown on all sides. Let them drain on paper towels before serving with your favorite sauce.
💡Diana’s Pro Tip
Use store-bought pie crust or puff pastry to wrap palitos de queso or tequeños! They’re convenient, save you time, and they are made with either lard or butter, which gives the dough tender, flaky, crispy layers.
Frequently Asked Questions
Are Tequeños or Palitos de Queso Venezuelan or Colombian?
If you’re talking about tequeños, they’re traditionally Venezuelan. If you’re talking about palitos or dedos de queso, they’re generally considered Colombian. Here’s a short explanation:
- Tequeños are widely considered a Venezuelan specialty and are believed to have originated in the city of Los Teques, Venezuela. They are made of strips of dough wrapped around sticks of cheese, and then fried until golden and delicious.
- Palitos or Dedos de queso, on the other hand, are more commonly associated with Colombia. Depending on the region, they may be made with bread dough or puff pastry.
Tequeños are originally from Venezuela, but they’ve become just as popular in Colombia over the years, and honestly, it makes total sense! Our two countries share a lot of history and culture, so it’s no surprise that this delicious snack has made its way across the border and into our hearts (and stomachs!).
What type of cheese can I use to make tequeños or palitos de queso?
Queso fresco (Mexican fresh cheese) or Colombian quesito campesino: These cheeses are excellent options because they hold their shape well and don’t melt too quickly in the hot oil. The trade-off is that they won’t give you the long, stretchy cheese pull that more melty cheeses, like mozzarella, are known for.
Queso de freír (frying cheese): As the name suggests, this cheese is specifically made to withstand high heat without melting, making it a fantastic choice for these cheese sticks. The only downside is that it can be a little harder to find, even at some Latin grocery stores.
Mozzarella cheese: Mozzarella is a great option if you’re after that irresistible cheese pull. Simply cut a block of mozzarella into sticks, freeze them, and you’re ready to go.
Queso doble crema: A popular cheese in Colombia that’s very similar to mozzarella in texture and melting properties. It creates a deliciously gooey center that’s perfect for tequeños or palitos de queso.
String cheese: This has become my favorite cheese for making this recipe because it’s so convenient. Just freeze the cheese sticks, wrap them in the dough, fry until golden, and serve. No cutting required, and you still get that amazing cheesy pull!
What can I do to prevent my tequeños or palitos de queso from melting in the hot oil?
If you’re using a cheese that melts quickly, such as mozzarella, string cheese, or queso doble crema, I recommend freezing it for 20–30 minutes before wrapping it in the dough. This simple step helps the cheese hold its shape a little longer while frying, reducing the chances of it melting out into the hot oil and giving you perfectly cheesy tequeños or palitos de queso every time.
Can I bake Colombian palitos de queso or Venezuelan tequeños?
Absolutely! You can spray them with a little oil and then bake them at 350 degrees F (180 degrees C) until they turn golden brown, turning them halfway so they cook evenly. Having said this, I do prefer to fry them in hot oil because it gives the dough a much better texture and flavor.
Can I make Colombian palitos de queso or Venezuelan tequeños in the air fryer?
This is also a yes! Just set your air fryer to 350 degrees F (180 degrees C), spray or brush them with oil, and air fry them for 8-10 minutes until golden brown. Make sure you flip them halfway to ensure they are cooked evenly.
What dipping sauces can I use when serving Colombian palitos de queso or Venezuelan tequeños?
In Venezuela, they are famously served with guasacaca, a vibrant, tangy green sauce made with avocados, cilantro, peppers, garlic, and a splash of vinegar.
In Colombia, we serve them with all kinds of sweet and savory sauces like these:
- Garlic Mayo, Pink Sauce, Pineapple Sauce
- Green Sauce, BBQ Ketchup, Pineapple Mayo
- Garlic Sauce, Avocado Sauce, Hamburger Sauce
How can I store Colombian palitos de queso or Venezuelan tequeños?
You can refrigerate cooked cheese sticks inside an airtight container for up to 2-3 days. Reheat them in the microwave for a few seconds or in the oven at 350 degrees F (180 degrees C) until warm.
Freeze uncooked cheese sticks in a single layer on a lined baking sheet for about 1 hour. Once frozen, you can store them inside a freezer bag for up to 3 months. You can then fry them from frozen without thawing them out.
Equipment Needed To Make Colombian Cheese Sticks or Venezuelan Tequeños
- Mixing Bowls – Using a large bowl makes it easier to mix the ingredients for the dough.
- Rolling Pin – To roll out and flatten the dough.
- Pizza Cutter – This pizza cutter makes cutting the dough into strips super easy.
- Medium-Sized Skillet – When making a small batch of cheese sticks, I usually use a medium-sized skillet like this one.
- Deep Fryer – This is a larger deep fryer that I use whenever I make a large batch of palitos de queso or tequeños.
More Great Appetizer Recipes
- Air Fryer Chicken Wings
- Fresh Spring Rolls
- Shrimp & Guacamole Appetizer
- Oven-Baked Potato Wedges
- Colombian Shrimp Cocktail
- Bacon-Wrapped Dates
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Colombian Cheese Sticks or Venezuelan Tequeños
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 Tbsp white granulated sugar
- ½ tsp salt
- 1 large egg
- ¼ cup cold unsalted butter
- 6-7 tbsp cold milk or ice-cold water
- 12 whole milk string cheese or 1 lb firm white cheese (See notes)
- Oil for frying (Vegetable, corn, canola, sunflower)
Instructions
- Prepare the Cheese. If using string cheese, remove the wrappers and place them on a baking sheet or plate. Freeze for 20–30 minutes before assembling. This helps prevent the cheese from melting too quickly during frying. If using a block of cheese, cut it into 12 sticks about 4–5 inches (10-13 cm) long and ¾ inch (2 cm) thick.
- Make the Dough. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Add the egg, cold butter, and 6 tablespoons of milk or water. Mix with your hands until a dough forms. If the dough feels dry or crumbly, add more water or milk, 1 tablespoon at a time, until it comes together.
- Knead and Rest the Dough. Transfer the dough to a lightly floured surface and knead for 3–5 minutes, or until smooth and elastic. Place it back in the bowl, cover, and let it rest for 30 minutes.
- Roll and Cut the Dough. Roll the dough into a 10 x 13-inch (25 x 33 cm) rectangle. Using a sharp knife or pizza cutter, cut it into 12 long strips, each about ¾ inch (2 cm) wide.
- Wrap the Cheese. Lightly flatten each strip of dough with a rolling pin until thin. Starting at one end of a cheese stick, wrap the dough diagonally from end to end. Then, wrap it around the cheese in a spiral pattern, slightly overlapping the dough as you go to completely cover the cheese. Pinch the ends closed and gently roll the cheese stick between your hands to seal any seams.
- Heat the Oil. Pour enough oil into a large skillet or deep pan to reach a depth of about 2 inches. Heat the oil over medium heat until it reaches 350 degrees F (180 degrees C). If you don't have a thermometer, drop a small piece of dough into the oil; if it sizzles immediately, the oil is ready.
- Fry the Palitos de Queso or Tequeños. Carefully fry the cheese sticks in batches of 3–4, avoiding overcrowding the pan. Cook until golden brown and crispy on all sides, about 2 minutes for fresh cheese sticks or 4 minutes if frying from frozen.
- Drain and Serve. Transfer the fried cheese sticks to a plate lined with paper towels to drain any excess oil. Serve immediately while warm and crispy with your favorite dipping sauce.
Video
Notes
- For the best cheese pull, I recommend using whole milk string cheese, whole milk low-moisture mozzarella, or Colombian queso doble crema. These cheeses become deliciously gooey when warm and create that classic stretchy cheese effect.
- Mexican queso fresco, Colombian quesito campesino, queso para freír, and Venezuelan queso llanero are also excellent choices. They offer wonderful flavor and hold their shape well during frying, but they won’t produce the same long, stretchy cheese pull as mozzarella-based cheeses.
- If using string cheese, mozzarella cheese, or queso doble crema, freeze it for 20-30 minutes before frying to reduce the chances of it melting out into the hot oil.
- Refrigerate cooked cheese sticks inside an airtight container for up to 2-3 days. When ready to eat, reheat them in the microwave for 20-30 seconds or in the oven at 350 degrees F (180 degrees C) until warm.
- Freeze uncooked cheese sticks in a single layer on a lined baking sheet for about 1 hour. Once frozen, you can store them inside a freezer bag for up to 3 months. You can fry them from frozen without having to thaw them out for about 4 minutes or until golden brown.
- To make palitos de queso or tequeños in the air fryer, lightly brush or spray them with oil and arrange them in a single layer in the air fryer basket. Cook at 375 degrees F (190 degrees C) for 8–10 minutes, flipping them halfway through, until they are golden brown and crispy on the outside.
- To bake palitos de queso or tequeños, line a baking sheet with parchment paper and arrange them in a single layer, leaving a little space between each one. Lightly brush or spray them with oil, then bake at 375 degrees F (190 degrees C) for 8–12 minutes, flipping them halfway through, until they are golden brown and crisp on the outside.
Nutritional values are approximate and calculated per serving.
Nutrition
This post was originally published on April 18, 2015, and it has since been updated with more information and new photos. The recipe itself has additional changes as well. If you want to see the first version of this recipe, just send me an email, and I will gladly send it to your inbox!
Que rico!
Se llaman Tequeños los Cheese stick son queso apanado Frito. No puedes cambiar el nombre de un plato porque infringe la Protección de las creaciones culinarias a través de los derechos de autor
Manu lopez quiz’s nunca a salido de su pequeno Pueblo. Es por eso que vive in ingnorancia! Pobrecito, le recomiendo profundamente viajar mas y conocer mucho de la gastronomia Colombiana. Y de llaman “deditos de queso!!!
This is a relatively Modern Dish from Venezuela, then migrated to the rest of latin america and europe. but the concept of putting cheese inside dough or batter is not new or exclusive to latin america, but this specific way of doing it originated in Venezuela.
Tus ” deditos de queso” no han existido en Colombia jamas. El que los preparaba en el colegio de tu esposo debio ser venezolano. Se llaman Tequeños y son de Venezuela y no hay receta parecida en ningun otro pais. Consulta e informate porque sino tus seguidores nos sentiremos defraudados por no tener el respeto ni la humildad de reconocer un error. No te gustaria que dijeran que el ajiaco con pollo es peruano cierto? Saludos
Con la pena, Manu Lopez, pero si existen en Colombia. Soy de Antioquia y los llamamos “palitos de queso,” son una delicia y los comía por lo menos una vez al mes con salsa de piña o salsa rosada. Además el origen de los Tequeños, deditos, o palitos de queso no es 100% seguro, hay variaciones/recetas de ellos en Venezuela, Perú, Colombia, y hasta en el Medio Oriente (mucho más antiguo que Venezuela y Colombia)… Hay ciertas comidas, como la arepa, que simplemente tenemos en común y consumimos con mucho agrado. Saludos!
Soy Árabe y es diferente es de masa filo. creo que el nombre real es tequeños.
De acuerdo, yo soy de Bogotá y comía de estos palitos de queso todos los domingos, con limón o ají o salsa rosada, deliciosos! Me alegró mucho encontrar esta receta estando tan lejos de Colombia, me transportaron de vuelta 🙂
Omg que agresividad jajajaja se llaman deditos y si existen en Colombia, soy de Montería y siempre han existido como deditos de queso, take a chill pill
en la costa colombiana se llama DEDITOS DE QUESO, mucha hater, superen que muchos países tienen comidas similares
Tienes mucha razón. Soy venezolana y mi papá es Colombiano y nunca e oído que los Tequeños son de Colombia. Misleading post..
Hi, I am making these the day before I actually serve them. would it be best to keep them in the fridge or freezer before frying? Thanks
Hi Nathalie, try to cover them well with plastic wrap so they don't dry out and then fry them directly from the freezer without thawing them out. The frying time make take a little bit longer, but I think they should still come out great.
This kind the dough is puffy pastry?
It's kind of similar but not quite since it doesn't have as much butter. However, the fact that you're using butter and baking powder, it gives you a similar texture.