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RECIPE
17 INGREDIENTS 11 STEPS 50min

Mexican Jalapeno Cheddar Croquettes

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.
Mexican Jalapeno Cheddar Croquettes Recipe | SideChef
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.
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Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
50min
Total Time
30min
Active Time
$1.44
Cost Per Serving

Ingredients

Servings
10
US / METRIC

Croquettes

1
Large Egg
1/2 Tbsp
1 1/2 cups
1/3 cup
Chopped Pickled Jalapeño Peppers
2 Tbsp
as needed
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
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Nutrition Per Serving

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CALORIES
238
FAT
13.5 g
PROTEIN
9.0 g
CARBS
20.0 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 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) , Salt (to taste) , and Ground Black 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 (as needed) heat to 350 degrees F (175 degrees C). Gently place as many croquettes that will fit into the 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
238
% Daily Value*
Fat
13.5 g
17%
Saturated Fat
7.0 g
35%
Trans Fat
0.1 g
--
Cholesterol
87.6 mg
29%
Carbohydrates
20.0 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
188.5 mg
14%
Iron
0.9 mg
5%
Potassium
315.8 mg
7%
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