If you love stuffed jalapenos, this is an appetizer for you! Food Network Chef Marcela Valladolid prepared these Jalapeno & Cheese Stuffed Olives for the recent Ladies Night In event I attended. These olives are addictive and will disappear pretty quickly so you may want to plan on making quite a few to share. There’s also room to adapt this for more variation. Read on to see the recipe…
This recipe calls for jalapeno stuffed olives, which may be difficult to find. Instead, feel free to use pimento stuffed olives or plain pitted olives (green or black). Chop up 1-2 fresh jalapenos which have been seeded and stuff the olives with both chopped jalapeno and cheese. Some other suggestion to stuff the olives with would include crumbled bacon and cooked chorizo.
1 21oz jar large jalapeno stuffed olives
2 oz Monterey Jack cheese, cut into matchstick size strips
1 cup fresh bread crumbs
2 large eggs
1/2 cup all purpose flour
olive oil for frying
Drain the olives and rinse under cold running water. Carefully stuff a strip of cheese into each olive.
Place the breadcrumbs in a medium bowl. Crack the eggs into another bowl and whisk until combined.
Place half the flour in a fine mesh sieve, add half of the olives and toss to coat. Transfer the olives to the bowl with beaten eggs, and gently stir to coat the olives all over with the egg. Transfer the olives to the bowl with the breadcrumbs and toss to coat completely. Repeat with the remaining flour, olives and breadcrumbs. (The olives can be breaded 1 day ahead. Cover and refrigerate.)
Place a medium saucepan over medium high heat and add enough oil to reach halfway up the sides of the pan. Heat the oil to 350 degrees. Working in 2 batches, fry the breaded olives for 2 minutes, or until golden brown. Transfer them to paper towels to drain. Serve immediately.