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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 Time
30MIN
Active Time

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

Croquettes

2 Tbsp
1
Large  Egg
1/2 Tbsp
1 1/2 cups
Shredded  Cheddar Cheese
1/3 cup
Chopped  Pickled Jalapeño Peppers
2 Tbsp
Chopped  Fresh Chives
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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Nutrition Per Serving

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CALORIES
237
FAT
13.5 g
PROTEIN
9.0 g
CARBS
19.8 g

Author's Notes

Pulse tortilla chips in a mini processor until the size of panko breadcrumbs. If a processor is not available, place tortilla chips in a sealable bag and crush with a rolling pin. Makes 20 croquettes.

Cooking Instructions

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Step 1
In a large bowl stir together Mashed Potatoes (3 cup), Sour Cream (2 tablespoon), Egg (1), Kosher Salt (1 1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon) until well combined.
Step 2
Stir in Cheddar Cheese (1 1/2 cup), Pickled Jalapeño Pepper (1/3 cup), and Fresh Chives (2 tablespoon).
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 teaspoon).
Step 6
In the second whisk Egg (2) with Milk (3 tablespoon).
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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Nutrition Per Serving
Calories
237
% Daily Value*
Fat
13.5 g
17%
Saturated Fat
7.0 g
35%
Trans Fat
0.1 g
--
Cholesterol
87.6 mg
29%
Carbohydrates
19.8 g
7%
Fiber
2.3 g
8%
Sugars
2.5 g
--
Protein
9.0 g
18%
Sodium
856.5 mg
37%
Vitamin D
0.5 µg
2%
Calcium
188.4 mg
14%
Iron
0.9 mg
5%
Potassium
315.5 mg
7%
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