Tequeños (Venezuelan Cheese Sticks)

Halve and pit 1 large avocado. Use the tip of a knife to make a crosshatch pattern in the flesh of both halves, making sure not to cut through the peel. Scoop the flesh into a food processor fitted with the blade attachment.

Prepare the following, adding each to the food processor as you complete it: Trim and coarsely chop 1/2 medium green bell pepper (about 1/2 cup). Peel and coarsely chop 1/4 medium yellow onion (about 1/4 cup). Peel and crush 1 small garlic clove against the cutting board with the flat side of a knife. Pick the leaves from 6 fresh cilantro sprigs until you have 1/4 cup. Pick the leaves from 6 fresh parsley sprigs until you have 1/4 cup.

Add 2 tablespoons red wine vinegar, 2 tablespoons neutral oil, 1 tablespoon water, and 1/2 teaspoon kosher salt. Process until smooth, stopping and scraping down the sides of the bowl halfway through, about 30 seconds total. Transfer to an airtight container and refrigerate until ready to serve.

Place 1 1/2 cups all-purpose flour and 3/4 teaspoon kosher salt in a large bowl and whisk to combine. Make a well in the center.

Melt 2 tablespoons unsalted butter in the microwave or on the stovetop. Add the butter, 1 large egg, and 3 tablespoons room temperature water to the well. Working from the center out, stir and combine with a fork until mostly combined and a dough begins to form, adding more water a teaspoon at a time if the dough is too crumbly.

Starting in the bowl and then transferring to a work surface after it comes together, knead with your hands until the dough is smooth and pliable, 3 to 5 minutes. Cover and let rest for 20 minutes at room temperature. Meanwhile, pat 8 ounces queso blanco cheese dry with paper towels. Cut into 12 (3-inch long, 1/2-inch wide, 1/2-inch thick) sticks.

Uncover the dough and place on a lightly floured work surface. Roll out into a rough 12 1/2-inch square about 1/8-inch thick. Trim the edges to form a 12-inch square. Discard the dough scraps or use them to test the oil temperature later.

Cut the dough into 12 (1-inch wide) strips. Cover and let rest for 5 minutes.

Heat 4 cups neutral oil in a large saucepan over medium-high heat until 350°F. Meanwhile, fill a small bowl with water. Dust a baking sheet with all-purpose flour. Form the tequenos.

Dust a work surface generously with all-purpose flour. Holding 1 cheese stick and 1 strip of dough vertically, fold over about 1 inch of dough over the top 1/2 inch of the cheese stick to cover the top end. Continue to wrap dough around the cheese stick on a diagonal, overlapping the dough (this prevents the cheese from escaping while frying) and gently stretching the strip of dough as you go, until the cheese stick is completely covered with the strip of dough and the other end of cheese stick is covered and sealed. Pinch and press to seal the other end using damp fingertips. Press gently all over (with dry hands) to seal seams to avoid them opening when frying.

Place on the baking sheet and roll tequeño gently into the flour to coat and help to seal seams. Cover with a clean kitchen towel. Repeat wrapping the remaining cheese sticks.

Using tongs, add 4 tequeños to the hot oil and fry, turning occasionally, until light golden brown, 2 to 3 minutes. Transfer to a paper-towel lined plate. Repeat frying the remaining tequeños, making sure the oil returns to 350ºF before each batch. Keep tequeños warm on a separate baking sheet in a 225°F oven, if desired. Serve warm with aioli or guasacaca.