Smoky Olive Poppers

prepared by and photo by Emily S. Downs

For a little item, these sure pack a punch of spicy goodness! (I used larger olives here for the photo, but I do recommend smaller olives for the recipe.)

Size: makes 4 dozen

Ingredients:
1 (8 oz) block sharp Cheddar cheese, shredded
1 1/2 cups all-purpose flour
1 tsp ground cumin
1/2 cup butter, cut into pieces
1 1/2 tsp chopped chipotle peppers in adobo sauce
2 tbsp milk
48 small green olives w/pimientos
Paprika

Directions:

Preheat oven to 400F. Combine first 5 ingredients in a food processor; pulse until mixture resembles coarse crumbs. Add milk, pulsing until mixture forms a ball.

Shape 1 heaping teaspoon dough around each olive, forming the dough into a ball. Place on an aluminum foil-lined baking sheet, and sprinkle lightly with paprika. Bake 15 minutes. Makes 4 dozen.


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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ

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