RECIPE
16 INGREDIENTS11 STEPS50MIN

Mexican Jalapeno Cheddar Croquettes

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With Thanksgiving and Christmas just around the corner, you’re bound to have left over mashed potatoes. Mexican Jalapeño Cheddar Croquettes will be your reason not to forget them at the back of the fridge. They're Super crispy little potato bombs filled with cheddar and jalapeño.

50MIN

Total Cooking Time

16

Ingredients
Compelled to Cook
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
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Ingredients
US / METRIC
Servings:
10
Serves 10
Ingredient List
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Croquettes
1
Large Egg
1/2 Tbsp
1 1/2 cups
1/3 cup
Chopped Pickled Jalapeño Peppers
2 Tbsp
to taste
Canola Oil
for frying
Breading
3/4 cup
Lightly Salted Corn Tortilla Chips , crushed
about 3.5 ounces
1/4 cup
Panko Breadcrumbs
1/2 tsp
Chili Powder
2
Large Eggs
3 Tbsp
to taste
Salt and Pepper
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Directions

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Step 1
In a large bowl stir together Mashed Potatoes (3 cups) , Sour Cream (2 Tbsp) , Egg (1) , Kosher Salt (1/2 Tbsp) , and Ground Black Pepper (1/2 tsp) until well combined.
Step 2
Stir in Cheddar Cheese (1 1/2 cups) , Pickled Jalapeño Peppers (1/3 cup) , and Fresh Chives (2 Tbsp) .
Step 3
Place approximately 3 tbsp of mixture in the palm of your hand and roll into an approximate 2-inch oval. Continue with remaining potato placing each on a tray when formed.
Step 4
Cover and chill for at least 20 minutes. Can be done several hours ahead.
Step 5
Get out 3 shallow dishes. In the first combine Lightly Salted Corn Tortilla Chips (3/4 cup) , Panko Breadcrumbs (1/4 cup) , and Chili Powder (1/2 tsp) .
Step 6
In the second whisk Eggs (2) with Milk (3 Tbsp) .
Step 7
For the third generously season All-Purpose Flour (1/3 cup) and Salt and Pepper (to taste) . Arrange dishes for breading station starting with flour, egg wash and breadcrumbs.
Step 8
Place several croquettes into flour and turn to coat. Shake off excess and dunk in egg wash, turning to coat completely.
Step 9
Scoop out of egg wash and roll in breadcrumbs, pressing gently to adhere and coat completely. Set aside on a tray and repeat with remaining croquettes.
Step 10
Using a deep fryer or large pot with at least 3-inch of Canola Oil (to taste) heat to 350 degrees F (175 degrees C). Gently place as many croquettes that will fit into pot.
Step 11
Maintaining 350 degrees F (175 degrees C), cook for 4-5 minutes. Using a slotted scoop, remove croquettes to a paper towel lined plate. Keep warm in a low oven and repeat with remaining croquettes. Serve immediately with your favourite salsa.

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