I was visiting my father one afternoon when unexpected guests stopped by for a game of futbol. He turned to me and said, “Quick, make me an appetizer, chef!” There was nothing remotely exciting in the fridge and the pantry appeared to be just as hopeless, until I noticed a jar of jalapeño-stuffed olives. Stuffed with cheese, breaded, and panfried, these little guys disappeared before anything else I made was given a second glance. They are great with an ice-cold cerveza and store-bought tartar sauce for dipping.

　　

Ingredients

serves 4 to 6

　　One 21-ounce jar large jalapeño-stuffed olives

　　2 ounces 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 panfrying

　　

Step 1

Drain the olives and rinse them under cold running water. Carefully stuff a strip of cheese alongside the jalapeño in each olive.

　　

Step 2

Put the bread crumbs in a medium bowl. Crack the eggs into another medium bowl and whisk until combined.

　　

Step 3

Place half of the flour in a fine-mesh sieve, add half of the olives, and toss to coat. Transfer the olives to the bowl with the beaten eggs, and stir gently to coat the olives all over with the egg. Transfer the olives to the bowl with the bread crumbs, and toss to coat completely. Transfer the breaded olives to a plate. Repeat with the remaining flour, olives, egg, and bread crumbs. (The olives can be breaded 1 day ahead. Cover and refrigerate.)

　　

Step 4

Place a medium saucepan over medium-high heat, and add enough olive oil to reach halfway up the sides of the pan. Heat the oil to 350°F. Working in 2 batches, fry the breaded olives for 2 minutes, or until golden brown. Transfer them to paper towels to drain. Serve immediately.

　　Fresh Mexico