1 lb. Mozzarella cheese or Monterey white cheese
2 (9-inch) deep pie crust shells or 1 pkg. Pillsbury crescents (let the pie crust soften at room temperature)

Cut cheese into thin strips (approximately 1 1/2 inches long). (The amount of cheese strips will be the amount of tequenos you will have.)

Once the pie crust is soft, roll it flat on a floured surface. If you are using the crescent dough, unroll the pastry and put it on a floured surface and roll it flat until you obtain a thin dough.

After you have a flat dough, cut thin strips of this and wrap around each one of the cheese strips. To wrap the cheese, start from the top and go around toward the bottom, not leaving any of the cheese uncovered.

Fry the wrapped cheese in oil (not very hot) until pastry is cooked. Serve hot.