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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      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

              Pesto Swirl Mashed Potatoes

              Pesto Swirl Mashed Potatoes

              I’ve never met a bowl of mashed potatoes I didn’t like and Pesto Swirl Mashed Potatoes are proof that not all mashed potatoes need to be smothered in gravy.  These zesty and herbaceous potatoes need nothing more than a side of your favourite roasted meat.

              A simple recipe that brings life to an everyday side dish and the pesto can be made ahead of time and simply swirled in at the last minute.  Like so many people I am prone to making the same things time and time again. Mashed potatoes are a good example of this behaviour.  Boil, mash, add butter, a little milk, salt and pepper.  The same thing over and over and at times it’s out of convenience, or time pressures and sometimes because my brain needs a rest from thinking of food (who am I kidding, it never stops thinking of food).  Whatever your reason, let this recipe pull you out of that rut for a brightened up bowl of everyones favourite side.

              I love this Pesto Swirl Mashed Potato recipe because the basil pesto gives mashed potatoes a fresh and bright makeover.  The toasted pine nuts add a little crunchy texture that tells your palette it’s not eating just any mashed potatoes.  Enjoy!

              Recipe Source:  Compelled To Cook

               

              Pesto Swirl Mashed Potatoes are bright and zesty swirly with basil pesto and topped with toasted pine nuts.
              Pesto Swirl Mashed Potatoes
              Print Recipe
              Herbaceous and bright basil pesto swirled into creamy mashed potatoes and topped with toasted pine nuts.
                Servings
                8 servings
                Servings
                8 servings
                Pesto Swirl Mashed Potatoes are bright and zesty swirly with basil pesto and topped with toasted pine nuts.
                Pesto Swirl Mashed Potatoes
                Print Recipe
                Herbaceous and bright basil pesto swirled into creamy mashed potatoes and topped with toasted pine nuts.
                  Servings
                  8 servings
                  Servings
                  8 servings
                  Ingredients
                  Basil Pesto
                  Mashed Potatoes
                  Servings: servings
                  Instructions
                  Basil Pesto
                  1. Preheat oven to 350℉. Spread 1/4 cup of pine nuts evenly onto small baking tray, bake for approximately 10-12 minutes until golden. Set aside and allow to cool. In a food processor bowl combine basil, 1/4 cup of untoasted pine nuts, cheese, garlic, lemon juice and salt. Pulse until the mixture is broken down and finely chopped. With processor running, gradually add oil and process until smooth, approximately 10 seconds. Set aside. Makes about a 1/2 cup.
                  Mashed Potatoes
                  1. Bring a large pot of salted water to a boil, add potatoes and cook until very tender. Drain potatoes and return pot to low heat and allow any residual moisture to evaporate, 1-2 minutes. Mash potatoes or press through a ricer. Add butter, and mash just to combine. Mash in salt, pepper and enough milk to make creamy. Top potatoes with 3/4 of the pesto and fold into potatoes with a flat rubber spatula. Drizzle remaining pesto on top and garnish with toasted pine nuts. Serve immediately.
                  Recipe Notes

                  The basil pesto can easily be prepared while the potatoes are cooking.