In a large bowl, combine all-purpose flour, granulated sugar, and salt. Use a pastry cutter or your fingers to incorporate unsalted butter until the mixture resembles coarse crumbs. Next, add the egg and gradually mix in cold water until a soft dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes to allow it to rest and firm up.

While the dough is chilling, take Queso Blanco and slice it into sticks, each measuring about 4 inches long and 1 inch wide. Keep the cheese sticks in the refrigerator to ensure they stay cold.

Once your dough is chilled, remove it from the refrigerator and place it on a lightly floured surface. Use a rolling pin to roll the dough into a large rectangle, about 12x16 inches and 1/8 inch thick. With a sharp knife or a pizza cutter, cut the dough into 1.5-inch wide strips.

Take one strip of the rolled dough and place a cheese stick at one end. Carefully wrap the dough around the cheese, overlapping the edges to cover it completely. Seal the ends by gently rolling the wrapped cheese stick in your hands, ensuring there are no gaps.

In a large, deep frying pan, pour enough vegetable oil to submerge the Tequeños and heat it on medium-high heat until it reaches 350°F (180°C).

Once the oil is at the proper temperature, carefully add the wrapped cheese sticks in batches. Fry them for about 4-5 minutes, turning occasionally until they are golden brown on all sides.

Once the Tequeños are fried to a golden-brown, remove them from the oil using a slotted spoon and let them drain on a plate lined with paper towels. Allow the Tequeños to cool slightly before serving them warm.