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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      Breaded Pesto Chicken Cutlets

      Breaded Pesto Chicken Cutlets

       

      Why are chicken cutlets so good?

      Simply put, they are pounded thin.  This not only makes them tender but makes them cook quickly leaving them little chance of drying out. The trick is to pound them out as evenly as possible which results in even cooking.  Breading the cutlets isn’t always necessary but it does help to keep in all the moisture as does a good sear if opting not to bread them. Breaded Pesto Chicken Cutlets is a good example of both pounding thin and breading.

       

       

      I love versatile food!

      Breaded Pesto Chicken Cutlets are a great example of how one dish can become 3 different kinds of meals.  These crispy cutlets slathered with pesto are fantastic served with buttered noodles for a quick and easy weeknight meal.  They’re also great cut into wedges and served atop a crisp salad. I’m thinking my favourite though is nestling said cutlet between chewy bread and tomato slices for an upgraded sandwich that ‘s good for lunch or dinner.

       

      Breaded Pesto Chicken Cutlets are cut into strips in the foreground, while whole cutlets remain on a parchment lined tray in the background. A black kitchen towel, knife, fresh basil and pesto adorn the scene.
      Breaded Pesto Chicken Cutlets
      Print Recipe
        Servings Prep Time
        8 cutlets 35 minutes
        Cook Time
        12-15 minutes
        Servings Prep Time
        8 cutlets 35 minutes
        Cook Time
        12-15 minutes
        Breaded Pesto Chicken Cutlets are cut into strips in the foreground, while whole cutlets remain on a parchment lined tray in the background. A black kitchen towel, knife, fresh basil and pesto adorn the scene.
        Breaded Pesto Chicken Cutlets
        Print Recipe
          Servings Prep Time
          8 cutlets 35 minutes
          Cook Time
          12-15 minutes
          Servings Prep Time
          8 cutlets 35 minutes
          Cook Time
          12-15 minutes
          Ingredients
          Servings: cutlets
          Instructions
          1. Using a blender or mini processor combine the first 7 ingredients and blend until combined but still has some texture. Set aside.
          2. Using three shallow bowls, combine flour and 1/2 tsp salt in one, breadcrumbs and 1/2 tsp salt in the second and the eggs whisked with the milk in the third.
          3. Pat chicken breasts dry with a paper towel. Cut each breast in half horizontally and then cut each half into half vertically, giving you 4 pieces per breast.
          4. Place chicken pieces between 2 pieces of parchment. Pound to about a 1/4" thick (no thinner).
          5. Dredge chicken cutlets with flour, shaking off excess.
          6. Dunk floured cutlets into egg wash and then into bread crumbs, turning to coat evenly. Arrange prepared cutlets onto a clean plate or tray.
          7. Add enough oil to a large skillet to come up about an 1/8" of an inch. Heat over medium until hot. Add 4 cutlets and cook approximately 2 1/2 minutes per side depending on thickness. Remove to a paper towel lined plate. Repeat with remaining cutlets.
          8. Turn oven to broil, with rack 8-10" from heat.
          9. Arrange cutlets on a foil lined tray. Spread 1 tbsp of pesto onto each cutlet and sprinkle lightly with grated parmesan cheese. Broil for 1-2 minutes until cheese is bubbly. Remove from oven and serve immediately.
          Recipe Notes

          -You can use any pesto you'd like here, however, the one included with this recipe contains less oil than regular pesto.  I found regular pesto makes the cutlets too oily.  This slightly drier version gives the same great flavour but less oil and better results. If you'd like to use a classic pesto, here's the recipe Classic Pesto

          -These cutlets are also great on top of pasta drizzled with extra pesto or in a sandwich.

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          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
          Crispy Chicken Sliders with Wasabi Slaw

          Crispy Chicken Sliders with Wasabi Slaw

          I love, love, love crunchy food! For me, the crunchier and saltier the better.  I’m the gal who’ll choose a bag of Doritos over a piece of cake. This may be why I love these amazing Crispy Chicken Sliders with Wasabi Slaw.  The traditional three stage breading using Panko or coarse homemade bread crumbs, makes the crispiest little chicken cutlets that are so perfect with creamy crunchy slaw.  And this slaw has a nice, but not too hot, nasal clearing heat from the wasabi.  It’s a fantastic combination.

          Yes, you heard me right, there’s wasabi in the slaw, and it’s my new favourite coleslaw.  Creamy, crisp and cool with just enough wasabi to create a warming bite and provide a definite sense that you’re not in coleslaw Kansas anymore.  It’s not “reach for water hot” by any means, but if serving this coleslaw on the side, I’d warn the kids and grandparents…just saying!  With its creamy and tangy dressing, the coleslaw is absolutely perfect with the crispy chicken cutlets.  I like to really pile it on for the ultimate little slider.  Don’t forget this amazing slaw is also great with pulled pork or as a side to BBQ’d meats. But don’t take my word for it, go on and give it a try.  You’ll love these wonderful, easy to put together Crispy Chicken Sliders with Wasabi Slaw.  Enjoy!

          Recipe source for Crispy Chicken Sliders with Wasabi Slaw:  Compelled To Cook

          Crispy Chicken Sliders with Wasabi Slaw
          Print Recipe
            Servings Prep Time
            8 sliders 55-60 minutes
            Cook Time
            10-12 minutes
            Servings Prep Time
            8 sliders 55-60 minutes
            Cook Time
            10-12 minutes
            Crispy Chicken Sliders with Wasabi Slaw
            Print Recipe
              Servings Prep Time
              8 sliders 55-60 minutes
              Cook Time
              10-12 minutes
              Servings Prep Time
              8 sliders 55-60 minutes
              Cook Time
              10-12 minutes
              Ingredients
              Wasabi Slaw
              Chicken Cutlets
              Servings: sliders
              Instructions
              Wasabi Slaw
              1. In a small bowl, whisk together mayonnaise, vinegar, sugar, wasabi, salt and pepper. Cover and keep chilled until ready to use.
              2. When ready to assemble sliders, toss cabbage, green onion and grated carrot with dressing.
              Chicken Cutlets
              1. Slice chicken breasts in half horizontally and then cut each half into half again, getting 4 pieces (each being about 1.5 ounces) out of each breast. Place the chicken pieces between two pieces of parchment or wax paper and pound with a rolling pin or flat side of a mallet to 1/4" thick.
              2. Using 3 shallow bowls, to the first, add the flour, salt and pepper and whisk to combine. To the second, add eggs and water and whisk to combine. To the third, add the bread crumbs.
              3. Add several chicken pieces to the flour bowl and flip around to coat. Shake off excess and add pieces to egg bowl. Using a fork, flip to coat with egg and place in bread crumbs, turning each piece and patting gently to adhere crumbs. Place breaded portions onto a clean plate or wire rack and repeat breading procedure until all pieces are done.
              4. Add enough canola oil to a large skillet to just start to cover the bottom. Heat over medium high until hot. Add breaded chicken to pan, being careful not to overcrowd pan. Cook for approximately 2 minutes per side until golden. Remove from pan to a paper towel lined tray to dab off any excess grease and then to a clean plate. Keep warm in a low 225℉ oven while remaining cutlets are fried. Wipe out pan with a paper towel to remove excess crumbs that may start to burn prior to frying more cutlets.
              5. Slice slider buns in half and brush lightly with butter. Wipe out skillet with a paper towel and place slider buns buttered side down in pan and heat over medium until starting to brown and become warm. About 2 minutes.
              6. To each slider bun, add a chicken cutlet and top with a generous amount of wasabi slaw. Secure each slider with a long toothpick if desired and serve immediately.