150 g American cheddar or Red Leicester cheese, grated
Large pitted green olives
3 tbsp flour
2 eggs, whisked
150 g panko bread crumbs
White onion and coriander (cilantro) for garnish
Procedure
In a saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for 1–2 minutes until the mixture becomes smooth (this is called a roux). Be careful not to let it brown.
Add the hot sauce and gradually pour in the milk while whisking constantly to avoid lumps.
Continue whisking until the mixture is smooth.
Add the cheese and keep whisking until it’s melted and the sauce is smooth.
Leave it to cool to room temp before piping it into the olives.
Add the cheese sauce to the olives, then coat with a layer of flour, followed by egg, and finally bread crumbs.
Fry in oil at around 180°C (350°F) until golden brown, about 3–5 minutes.
Garnish with coriander, onion, fresh lime, and extra Cholula.
