Mexican Jalapeño Cheddar Croquettes

Mexican Jalapeño Cheddar Croquettes

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Mexican Jalapeno Cheddar Croquettes piled high in while bowl and garnished with fresh cilantro.

With Thanksgiving and Christmas just around the corner, you are bound to have leftover 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. They’re perfect for passing around and dipping in your favourite salsa.

A 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 coarser and 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 but any corn tortilla chip will do. Don’t be skimpy on the coating and pack on as much as the egg wash will hold. This will ensure a thick coating and help hold in the melty cheese trying to escape.

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

I love this recipe because of the tortilla breadcrumb coating. It makes for an amazing crunch and cooks to a 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 a bonus, these Mexican Jalapeño Cheddar Croquettes are a great way to use up any leftover mashed potatoes. Enjoy!

Mexican Jalapeno Cheddar Croquettes piled high in while bowl and garnished with fresh cilantro.

Mexican Jalapeno Cheddar Croquettes piled high in while bowl and garnished with fresh cilantro.
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 Jalapeno Cheddar Croquettes piled high in while bowl and garnished with fresh cilantro.
    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 a 2" long 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 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
      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 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.  If a processor is not available, place tortilla chips in a sealable bag and crush with a rolling pin.

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      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Rustic Potato and Sausage Soup

      Rustic Potato and Sausage Soup

      The new year is upon us…

      Many of us are thinking of eating healthier, and I’m a firm believer that eating well and eating foods you enjoy should go hand in hand. Rustic Potato and Sausage Soup is guilt-free comfort food that’s loaded with kale and vegetables.  It’s a homey soup that’s warming and hearty with a rich tomato laced chicken broth, tender baby potatoes, Italian sausage and vegetables. Paprika, garlic, and fresh herbs give added depth of flavour to this rustic, chunky soup. 

      Healthy potatoes, rich in potassium and vitamin C add fibre with their skins and a rustic earthiness.  Tender kale, also rich in nutrients, gently clings to all it surrounds for a wonderful spoonful.  It’s the best of both worlds, being hearty and comforting while still being healthy, satisfying, and full of flavour.  So even if eating better is not on your resolution list this year, you’ll still want a big bowl of this satisfying soup.  Enjoy!

      Author:  Compelled to Cook

      Rustic Potato and Sausage Soup
      Print Recipe
      Servings Prep Time
      8 cups 20 minutes
      Cook Time
      35-40 minutes
      Servings Prep Time
      8 cups 20 minutes
      Cook Time
      35-40 minutes
      Rustic Potato and Sausage Soup
      Print Recipe
      Servings Prep Time
      8 cups 20 minutes
      Cook Time
      35-40 minutes
      Servings Prep Time
      8 cups 20 minutes
      Cook Time
      35-40 minutes
      Ingredients
      Servings: cups
      Instructions
      1. Over medium heat add 1 tbsp of olive to a large pot or dutch oven. Add sausage links and cook until golden and no longer pink, turning often about 15 minutes.
      2. Remove cooked sausage to a paper towel-lined dish to absorb any excess fat. To the same pot add remaining 1 tbsp of olive oil over medium heat. Add onion, celery, carrots and garlic, sauté for 4-5 minutes until starting to soften and have sweat off some of their moisture.
      3. Pour in chicken broth and tomatoes crushed with your hands. Add potatoes, bay leaf, oregano, parsley, and both paprikas. Cover and simmer on low for about 10 minutes until potatoes are almost tender. While soup is cooking, chop kale and cooked sausage into bite-size pieces.
      4. Add kale and sausage to the pot and continue to cook partially covered for about 5 minutes until kale is cooked but still has some colour and bite. Season with salt and pepper and serve immediately with crusty bread if desired.

      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Creamy Caper Smashed Potatoes

      Creamy Caper Smashed Potatoes

      Creamy Caper Smashed Potatoes…oh my!

      One of my quick and easy weeknight meals consists of broiled fish with a creamy caper paste.  It takes mere minutes to cook and is tender, moist and full of flavour.  I decided to use this same paste on smashed baby potatoes for an easy side dish that’s super delicious and pairs well with roasted meats and fish. 

      Capers are the unripened flowers buds of Capparis spinosa or Capparis inermis and are generally dried and pickled.  Here’s a handy link from The Spruce Eats that tells you a little more about the amazing caper. 

      You won’t be disappointed!

      Roasted mini potatoes get a gentle smash and topped with a creamy caper paste made with capers, lemon, dill, mayonnaise, and parmesan cheese.  Crispy little potato disks with fluffy centres are the perfect base for the briny capers, fresh dill and creamy mayo.  

      If you’re not familiar with capers, they’re a handy pantry item to have kicking around.  They’re pungent and briny and not all that good on their own, but combine them with cream, butter or lemon and you have a flavour explosion. They add a salty depth of flavour that enhances sauces, dressing, salads, and more. Enjoy!

      Author: Compelled to Cook

      Creamy Caper Smashed Potatoes
      Print Recipe
        Servings Prep Time
        3-4 people 15 minutes
        Cook Time
        30-35 minutes
        Servings Prep Time
        3-4 people 15 minutes
        Cook Time
        30-35 minutes
        Creamy Caper Smashed Potatoes
        Print Recipe
          Servings Prep Time
          3-4 people 15 minutes
          Cook Time
          30-35 minutes
          Servings Prep Time
          3-4 people 15 minutes
          Cook Time
          30-35 minutes
          Ingredients
          Servings: people
          Instructions
          1. Preheat oven to 350℉. In a medium bowl toss together potatoes, olive oil and a sprinkle of salt and pepper.
          2. Spread out evenly on a baking tray and bake for 30-35 minutes, turning once, until just tender.
          3. While potatoes are baking, combine together mayonnaise, parmesan, capers, dill, lemon juice and pepper.
          4. Remove potatoes from oven and gently flatten each with a flat surfaced utensil (I use a metal potato masher) to a third of its original height.
          5. Set oven rack to 7" from broiler and turn oven to broil. Spread 1 tbsp of paste onto each potato. Broil for 2-3 minutes until golden and bubbly. Remove from oven and serve immediately, garnishing with fresh dill if desired.

          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Spinach and Cheddar Potato Cakes

          Spinach and Cheddar Potato Cakes

          Spinach and Cheddar Potato Cakes recipe is an oldie but a goodie.  A simple way to use the cold, hard mashed potatoes that have been hiding in your fridge for three days. I can say with confidence that I always make too many mashed potatoes.  With the same confidence, I can also say that I’ve had that forgotten Tupperware container of mashed potatoes buried in my refrigerator.  I think we’ve all been there. So the next time you’re sifting through your fridge, desperately trying to find something for lunch and can’t believe you have nothing.  Dig deep and move a few jars to find the lost and lonely tub of mashed potatoes, begging to be consumed.  Mix with a few pantry items and a give a quick pan fry, you’ll find lunch is served.

          What I like about this recipe, is the ratio of potato to egg and breadcrumbs.  I find the cakes stay moist and hold together very well during forming and frying.  While this is my own little version, you could easily customize the flavours to your liking. Maybe try different greens and herbs, garlic, parmesan, corn or sautéed onions. I also used sour cream and fresh dill as an accompaniment, but tzatziki would also be great. Use whatever you have on hand and enjoy!

          Recipe source for Spinach and Cheddar Potato Cakes:  Compelled To Cook

          Spinach and Cheddar Potato Cakes
          Print Recipe
            Servings Prep Time
            2 people 15 minutes
            Cook Time
            10 minutes
            Servings Prep Time
            2 people 15 minutes
            Cook Time
            10 minutes
            Spinach and Cheddar Potato Cakes
            Print Recipe
              Servings Prep Time
              2 people 15 minutes
              Cook Time
              10 minutes
              Servings Prep Time
              2 people 15 minutes
              Cook Time
              10 minutes
              Ingredients
              Servings: people
              Instructions
              1. In a medium bowl, mix together egg, spinach, seasoning salt, onion powder and pepper Add mashed potatoes and mix until well combined. Stir in cheese, bread crumbs and chives. Mix until combined and bread crumbs have been absorbed.
              2. Heat oil in a non stick frying pan over medium high heat. While pan is heating, form 1/3 cup potato mixture into approximate 3" patties about 1/2" thick and place into pan as you form them. Cook 4-5 minutes per side until heated through and golden brown.
              3. Stir together sour cream and dill and season to taste with salt and pepper. Keep chilled until ready to serve with cakes.

              Cedar Plank Potatoes

              Cedar Plank Potatoes

              Want glorious potatoes, creamy on the inside, golden on the outside, without turning on your oven?  You will when you get a look at these amazing Cedar Plank Potatoes.  Mashed potatoes get amped up with a good helping of roasted garlic (also cooked on the grill if you want), fresh herbs and cream cheese.  They’re grilled golden on a cedar plank and can be fully prepped ahead, making them fantastic for entertaining.  But nobody needs to wait for that, right?

              What spurred me to these luscious little domes?  My new Napoleon grill of course.  My husband and I recently upgraded our backyard with a deck and outdoor gas fireplace. As luck would have it, some of the more expensive items came in under budget.  This left a little cash for the frills, like furniture and new grill. We decided upon a Napoleon LEX grill, which has been amazing so far.  I love it because it gets crazy hot, has a smoker accessory and searing burner.  Napoleon Grills also have a great user friendly website with numerous recipes, and that’s where I found this great recipe.  I couldn’t wait to try them, and you won’t want to wait either.

              I have to say, I didn’t really know how bad my old grill was until I fired up my new one.  We had the old one for at least 10 years, maybe longer.  A couple of parts had been replaced along the way and I figured it still had some life left.  I’m sure it did, but not a very good one comparatively to the new grill.  I guess we all adapt to what we know and sometimes don’t know any different, as was the case for me.  Today I give thanks to my wonderful husband for persuading me to purchase a new one.

              Recipe source for Cedar Plank Potatoes, adapted from Napoleon Grills Plank Smoked Mashed Potatoes

              Cedar Plank Potatoes
              Print Recipe
                Servings Prep Time
                6-8 people 20 minutes
                Cook Time
                45 minutes
                Servings Prep Time
                6-8 people 20 minutes
                Cook Time
                45 minutes
                Cedar Plank Potatoes
                Print Recipe
                  Servings Prep Time
                  6-8 people 20 minutes
                  Cook Time
                  45 minutes
                  Servings Prep Time
                  6-8 people 20 minutes
                  Cook Time
                  45 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Peel potatoes and cut into 2" chunks. Simmer potatoes in lightly salted water until very tender 15-20 minutes. Drain potatoes and return pot to low heat. Mash potatoes over low heat, allowing the potatoes to give off any excess moisture. Once potatoes are smooth, remove from heat and add butter, cream cheese, roasted garlic, salt and pepper. Continue to mash until combined and creamy. Stir in fresh herbs.
                  2. Preheat grill to medium high or 450℉. Scoop potatoes onto pre-soaked cedar planks using a 1/4 cup scoop, leaving at least an inch between scoops (can fit 6-8 per plank). Place planks on grill and cook for 15-18 minutes until hot and golden. Remove planks from grill and use to serve potatoes or gently place potatoes onto serving dish and garnish with additional fresh herbs if desired.
                  Recipe Notes

                  Potatoes can be cooked, mashed, scooped and chilled up to two days in advance. Simply remove from refrigerator and place on pre-soaked planks when ready to grill. Makes 12 1/4 cup scoops.

                  To roast garlic, preheat oven to 350℉.  Cut the top off the head of garlic and place on a double layer sheet of foil.  Drizzle with oil and fold foil over bulb, crimping all edges to seal packet.  Place on a baking tray and bake for about 45 minutes until golden and soft. Alternatively, you can make roasted garlic on the grill, here's how Grill Roasted Garlic

                  Zahtar Potato Salad

                  Zahtar Potato Salad

                  Zahtar or Za’atar is a middle eastern spice blend that I’ve not had the pleasure to work with a lot with over the years. It’s a real shame because I love it!  Earthy and nutty with hints of citrus makes it wonderful with so many foods.  Hummus and pita are probably the first things people think of when they associate it, but it goes way beyond.  Great with chicken, eggs and potatoes to name a few. I recently came across a Zahtar Egg Salad and figured why not incorporate it into a potato salad, and Zahtar Potato Salad was born. 

                  I was not far off the mark thinking it would be delicious. The combination of briny, salty olives and creamy mayonnaise brings baby potatoes to life and makes for a great Mediterranean version.  Even though I prefer the  mayonnaise based potato salad, I did experiment with a warm salad version using olive oil to dress it instead of the mayonnaise.  It too was a tasty version of potato salad but I just couldn’t stop scooping up the creamier version.  Maybe because that was the way my mom used to make it and by far the type I’ve eaten most in my life. 

                  The Zahtar I purchased contains salt, so I therefore found it was not necessary to add additional salt in this recipe.  If your Zahtar does not contain salt,  be sure to add salt to taste. You can also make your own if desired, here is a simple recipe from The Genius Kitchen

                  Recipe source for Zahtar Potato Salad:  Inspired by Bon Appetit Mediterranean Egg Salad

                  Zahtar Potato Salad
                  Print Recipe
                    Servings Prep Time
                    5 cups 30 minutes
                    Cook Time
                    12 minutes
                    Servings Prep Time
                    5 cups 30 minutes
                    Cook Time
                    12 minutes
                    Zahtar Potato Salad
                    Print Recipe
                      Servings Prep Time
                      5 cups 30 minutes
                      Cook Time
                      12 minutes
                      Servings Prep Time
                      5 cups 30 minutes
                      Cook Time
                      12 minutes
                      Ingredients
                      Servings: cups
                      Instructions
                      1. Preheat oven to 350℉ and place pine nuts in a single layer on a small baking tray or pie plate. Bake in oven for 8-10 minutes, turning at least once until golden. Remove from oven and set aside until ready to use.
                      2. Heat enough water to just cover the eggs and simmer gently for no more than 12 minutes. Drain and immediately cool under cold running water. Once cooled, peel and coarsely chop.
                      3. Steam or boil baby potatoes in simmering lightly salted water until just fork tender, about 8-10 minutes depending on size. Drain and cool under cold water. Allow potatoes to drain thoroughly once cool.
                      4. Cut potatoes into bite size pieces, usually a baby potato cut in half or quartered makes for a nice size.
                      5. In a medium size bowl stir together red onion, green olives, mayonnaise, greek yogurt, Zahtar and salt and pepper. Add chopped potatoes, eggs, pine nuts and cilantro. Gently stir into mayonnaise until combined. Serve immediately sprinkled with additional cilantro if desired. Can be chilled for several hours prior to serving if needed. Best served the day it is made.
                      Recipe Notes

                      -For time management, the potatoes, pine nuts and eggs can be cooked at the same time.

                      -The Zahtar I used contained salt, so little extra salt was needed. However, if your brand does not include salt you will need to adjust seasoning to taste.