Tequenos with Guacamole

• 2 ripe avocados, pitted, peeled and chopped
• 2 tablespoons finely chopped white onion
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon finely chopped cilantro leaves
• 1 teaspoon minced jalapeno
• 1/4 teaspoon kosher salt
• 4 ounces queso fresco
• 30 fresh wonton wrappers
• Vegetable oil, for frying

1. In a medium bowl, mash together the avocados, onion, lime juice, cilantro, jalepeno and salt.
2. Cover tightly with plastic wrap and set aside.
3. Cut the queso fresco into 2-by-1/4-by-1/4-inch sticks.
4. Place a wonton wrapper on a work surface, and then set a cheese stick on the bottom third of the wrapper.
5. Brush the edges of the wrapper with water and roll it up to enclose the cheese; pinch the edges shut.
6. Set aside, and repeat with the remaining pieces of cheese and wonton wrappers.
7. Heat 2 inches of oil in a heavy, deep saucepan over moderate heat until it reaches 350 on an instant read thermometer.
8. Working in batches of about 5, fry the tequenos, turning them over halfway through, until bubbling and browned, about 11/4 minutes.
9. Using a slotted spoon, transfer the fried tequenos to a paper towellined plate to drain.
10. Repeat with the remaining tequenos.
11. Serve them warm with guacamole on the side.

avocados, white onion, freshly squeezed lime juice, cilantro, jalapeno, kosher salt, queso fresco, wonton wrappers, vegetable oil

Taken from www.foodandwine.com/recipes/tequenos-guacamole (may not work)