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