Pan-Fried Olives and Chiles Stuffed with Goat Cheese
These snacks are best served right out of the skillet, when they're piping hot and oozing with cheese. After you've cooked the first batch, set your skillet out on a trivet with a spatula. When everybody's picked it clean, fry up another batch.
Blueprint, July/August 2007
- 2 logs of fresh goat cheese, 4 ounces each
- 3 tablespoons coarsely chopped cilantro
- 6 canned whole green chiles
- 12 Peppadew peppers
- 1/4 cup all-purpose flour
- 1/2 cup cornmeal
- 1/4 teaspoon coarse salt
- 12 pepper-stuffed olives
- 3 tablespoons canola oil
- In a bowl, mix together goat cheese and cilantro; chill. Drain chiles and Peppadews. Split chiles lengthwise and stuff with 1 tablespoon cheese mixture. Press to close. Stuff Peppadews with 1/2 teaspoon cheese mixture.
- Combine flour, cornmeal, and salt on a large plate. Dredge chiles and Peppadews, turning to coat all sides. Dredge olives similarly. If coating isn't sticking, dip peppers and olives in chile brine before dredging.
- Heat the oil in a heavy skillet over medium-high heat. Cook the olives and chiles in two batches, turning with a spatula as they become golden brown, adding more oil, if needed, 8 to 12 minutes. Serve hot.
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