2 logs of fresh goat cheese, 4 ounces each
1/2 cup cornmeal
3 tablespoons coarsely chopped cilantro
1/4 teaspoon coarse salt
6 canned whole green chiles
12 pepper-stuffed olives
12 PEPPADEW® peppers
3 tablespoons canola oil
1/4 cup all-purpose flour
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. These snacks are best served right out of the skillet, when they’re piping hot and oozing with cheese.
Posted by: Martha Stewart