Bleu Cheese Olive Poppers Recipes

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BLEU CHEESE OLIVE POPPERS



Bleu Cheese Olive Poppers image

Provided by Sandra Lee

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

3/4 cup ice water
1 cup tempura batter mix (recommended: Hime)
1/4 teaspoon cayenne pepper
3 tablespoons sour cream (recommended: Knudsen)
2 tablespoons ranch salad dressing (recommended: Hidden Valley)
1/2 teaspoon hot sauce (recommended: Tabasco)
16 large bleu cheese stuffed olives (recommended: Santa Barbara) - can substitute other large stuffed olives)
Oil, for frying

Steps:

  • In a medium mixing bowl, whisk together ice water, tempura batter mix, and cayenne pepper just until large lumps disappear. Batter will be lumpy; set aside.
  • In a small bowl, combine sour cream, ranch dressing, and hot sauce; set aside.
  • Heat oil in saucepan to 375 degrees F.
  • Pat dry olives with paper towels. Dip olives into tempura batter, slightly shake off excess, and carefully slide into oil. Do not crowd the pan. Fry for 3 to 5 minutes, until golden. Remove with slotted spoon and drain on paper towels. Skim batter pieces from oil between batches.
  • Serve with dipping sauce.

BLUE CHEESE JALAPENO POPPERS



Blue Cheese Jalapeno Poppers image

Panko breadcrumbs give these baked--not fried--blue cheese-stuffed jalapenos just the right crunch.

Provided by Christine

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 35m

Yield 4

Number Of Ingredients 8

2 eggs, beaten
¼ cup milk
1 cup panko bread crumbs
1 teaspoon salt
1 teaspoon ground black pepper
½ tablespoon garlic powder
12 jalapeno chile peppers
½ cup crumbled bleu cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix together the egg and milk in a small bowl. In a separate bowl, mix together the panko crumbs, salt, pepper, and garlic powder.
  • Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the blue cheese. Place the halves back together and secure with toothpicks. Dip each stuffed jalapeno in the egg mixture and then coat with the panko mixture. Arrange the breaded peppers on a baking sheet.
  • Bake in preheated oven until golden brown, about 15 minutes.

Nutrition Facts : Calories 188.8 calories, Carbohydrate 23.6 g, Cholesterol 106.9 mg, Fat 8.8 g, Fiber 1.4 g, Protein 10.9 g, SaturatedFat 4.4 g, Sodium 991 mg, Sugar 2.6 g

BAKED CHEESE OLIVES



Baked Cheese Olives image

Rich cheese dough surrounds a savory olive. A great pick-up appetizer or snack. You can freeze the unbaked, dough-wrapped-olives and then bake them right out of the freezer, extending the baking time by a few minutes.

Provided by ANITAL

Categories     Appetizers and Snacks     Vegetable     Olives

Time 30m

Yield 9

Number Of Ingredients 5

1 cup shredded Cheddar cheese
2 tablespoons butter, softened
½ cup all-purpose flour
⅛ teaspoon cayenne pepper
24 pimento-stuffed green olives

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a small mixing bowl, combine cheese and butter or margarine. Stir flour and cayenne pepper into the cheese and butter mixture. Blend well. Wrap a tablespoon of dough around each green olive. Arrange the wrapped olives on a cookie sheet.
  • Bake for 15 minutes, or until golden brown.

Nutrition Facts : Calories 109.6 calories, Carbohydrate 5.7 g, Cholesterol 20 mg, Fat 8 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 4.4 g, Sodium 316.7 mg, Sugar 0.1 g

BLUE CHEESE-STUFFED OLIVES MARTINI



Blue Cheese-Stuffed Olives Martini image

Provided by Valerie Bertinelli

Categories     beverage

Time 15m

Yield 1 serving

Number Of Ingredients 4

2 large green olives, pitted
1 teaspoon good-quality blue cheese, such as Roquefort
1 teaspoon dry vermouth
3 ounces vodka (just over 1/3 cup)

Steps:

  • Stuff the olives with the blue cheese.
  • Add the vermouth to a martini glass and swirl to coat the glass. Freeze the glass until chilled, about 10 minutes.
  • When ready to serve, add the vodka to a cocktail shaker filled with ice and shake well. Strain the vodka into the prepared martini glass and garnish with the olives.

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