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.  Maybe you even still have company and need to put out a few snacks.  These little potato bombs are super crispy, cheesy and just a little spicy, perfect for passing around and dipping in your favourite salsa.

A tid bit of information on the recipe today.  First, I chose to amp up the coating by using ground up corn tortilla chips mixed with panko breadcrumbs.  Panko instead of regular breadcrumbs because they’re courser and therefore give more crunch than fine breadcrumbs.  Homemade breadcrumbs would have a similar result as you could control the grind.  For the tortilla crumbs I used Tostitos Extra Thick tortilla chips because I wanted to add the corn element but any corn tortilla chip would do.  Don’t be skimpy on the coating either, be sure to pack on as much as the egg wash will hold.  This will ensure a thick coating and help to hold in any melty cheese trying to escape.

I also chose to shape the croquettes into approximate 2” long ovals but round or tubular would also work.  I personally think for sharing, about a 1 3/4” round would be best.  A better crunch to soft potato ratio and therefore more snacky like.  However, if having with a salad the larger oval is a good fit.  I’m really not that fussy, just sharing my thoughts.

I love this recipe because of the tortilla breadcrumb coating.  It really makes for an amazing crunch and it cooks to the most picture perfect golden.   Using pickled jalapeños not only softens the heat of the pepper but adds a little acidity to all the starchy potato and melty cheese.  As an added bonus these Mexican Jalapeño Cheddar Croquettes are a great way to use up those leftover mashed potatoes.  Enjoy!

Recipe Source:  Compelled To Cook

 

 

Mexican Jalapeño Cheddar Croquettes combine leftover mashed potatoes with cheese and jalapeños to create soft spicy bombs with super crunch.
Mexican Jalapeno Cheddar Croquettes
Print Recipe
Super crispy little potato bombs filled with cheddar and jalapeño.
Servings Prep Time
20-22 croquettes 15 minutes
Cook Time Passive Time
15 minutes 20 minutes
Servings Prep Time
20-22 croquettes 15 minutes
Cook Time Passive Time
15 minutes 20 minutes
Mexican Jalapeño Cheddar Croquettes combine leftover mashed potatoes with cheese and jalapeños to create soft spicy bombs with super crunch.
Mexican Jalapeno Cheddar Croquettes
Print Recipe
Super crispy little potato bombs filled with cheddar and jalapeño.
Servings Prep Time
20-22 croquettes 15 minutes
Cook Time Passive Time
15 minutes 20 minutes
Servings Prep Time
20-22 croquettes 15 minutes
Cook Time Passive Time
15 minutes 20 minutes
Ingredients
Croquettes
Breading
Servings: croquettes
Instructions
Croquettes
  1. In a large bowl stir together mashed potatoes, sour cream, egg, salt and pepper until well combined. Stir in cheddar cheese, jalapeño and chives. Place approximately 3 tbsp of mixture in the palm of your hand and roll into an approximate 2" oval. Continue with remaining potato placing each on a tray when formed. Cover and chill for at least 20 minutes. Can be done several hours ahead.
  2. Place several croquettes into flour and turn to coat. Shake off excess and dunk in egg wash, turning to coat completely. 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.
  3. Using a deep fryer or large pot with at least 3" of oil heat to 350℉. Gently place as many croquettes that will fit (without overcrowding) into pot. Maintaining 350℉ 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.
Breading
  1. Using three shallow dishes, in the first combine ground tortilla chips, breadcrumbs and chill powder. In the second whisk eggs with milk. For the third generously season flour with salt and pepper. Arrange dishes for breading station starting with flour, egg wash and breadcrumbs
Recipe 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.