Mexican Jalapeño Cheddar Croquettes
Never underestimate your leftovers! Mexican Jalapeño Cheddar Croquettes are super crispy little potato bombs with pickled jalapeños and cheddar cheese.
Mexican Jalapeño Cheddar Croquettes
Don’t let your leftover mashed potatoes go to waste! Mexican Jalapeño Cheddar Croquettes are spicy potato bombs rolled and fried in a tortilla chip coating.
Mexican Jalapeño Cheddar Croquettes
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 |
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Super crispy little potato bombs filled with cheddar and jalapeño.
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Ingredients
Croquettes
- 3 cups mashed potatoes
- 2 tbsp sour cream
- 1 large egg
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 cups shredded cheddar cheese about 4 ounces
- 1/3 cup chopped pickled jalapeños well drained
- 2 tbsp chopped chives or sliced green onion
- as needed canola oil for frying
Breading
- 1 1/2 cups ground corn tortilla chips about 5-6 ounces, see note
- 1/4 cup panko breadcrumbs
- 1 tsp chilli powder
- 2 large eggs
- 3 tbsp milk
- 1/3 cup all purpose flour
- salt and pepper
Servings: croquettes
Instructions
Croquettes
- 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 a 2" long oval. Continue with remaining potato, placing each on a tray when formed. If shaping round, use a one ounce cookie scoop. Cover and chill for at least 20 minutes. Can be done several hours ahead.
- 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.
- 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 the 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
- 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 the 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. Â If a processor is unavailable, place tortilla chips in a sealable bag and crush them with a rolling pin.
-The recipe will yield about 36 croquettes if made round and using a one-ounce scoop.
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