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Mexican Jalapeno Cheddar Croquettes

17 INGREDIENTS • 11 STEPS • 50MINS

Mexican Jalapeno Cheddar Croquettes

Recipe
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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Compelled to Cook
Hello, I'm Nicole! I aim to help 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
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.
50MINS
Total Time
$1.44
Cost Per Serving
Ingredients
Servings
10
us / metric
Croquettes
Mashed Potatoes
3 cups
Bob Evans Original Mashed Potatoes (sponsored)
Sour Cream
2 Tbsp
Sour Cream
Egg
1
Large Egg
Kosher Salt
2 tsp
Kosher Salt
Ground Black Pepper
as needed
Ground Black Pepper
Cheddar Cheese
1 1/2 cups
Shredded Cheddar Cheese
Pickled Jalapeño Pepper
1/3 cup
Chopped Pickled Jalapeño Pepper
Fresh Chives
2 Tbsp
Chopped Fresh Chives
Canola Oil
as needed
Canola Oil
for frying
Breading
Lightly Salted Corn Tortilla Chips
3/4 cup
Lightly Salted Corn Tortilla Chips, crushed
about 3.5 ounces
Panko Breadcrumbs
4 Tbsp
Panko Breadcrumbs
Chili Powder
as needed
Chili Powder
Egg
2
Large Eggs
Milk
3 Tbsp
Milk
All-Purpose Flour
1/3 cup
All-Purpose Flour
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
238
Fat
13.5 g
Protein
9.0 g
Carbs
20.0 g
Love This Recipe?
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Mexican Jalapeno Cheddar Croquettes
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Compelled to Cook
Hello, I'm Nicole! I aim to help 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

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 them with a rolling pin.

Makes 20 croquettes.
Cooking InstructionsHide images
step 1
In a large bowl stir together Bob Evans Original Mashed Potatoes (sponsored) (3 cups), Sour Cream (2 Tbsp), Egg (1), Kosher Salt (2 tsp), and Ground Black Pepper (as needed) until well combined.
step 1 In a large bowl stir together Bob Evans Original Mashed Potatoes (sponsored) (3 cups), Sour Cream (2 Tbsp), Egg (1), Kosher Salt (2 tsp), and Ground Black Pepper (as needed) until well combined.
step 2
Stir in Cheddar Cheese (1 1/2 cups), Pickled Jalapeño Pepper (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 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 (4 Tbsp), and Chili Powder (as needed).
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 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 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.
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.
Tags
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Appetizers
Comfort Food
Lunch
Christmas
Snack
Cinco de Mayo
Shellfish-Free
Dinner
Vegetarian
Potatoes
Game Day
Quick & Easy
Mexican
Vegetables
Thanksgiving
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