Jalapeño Popper Croquettes

Cooking Time

5 minutes

Serving Size

20 Croquettes

Elevate your snack game with these irresistible Jalapeño Popper Croquettes. Each bite-sized treat features a creamy and cheesy interior with the perfect balance of spicy, tangy jalapeños and savory bacon. The mixture is crafted from mashed potatoes, softened cream cheese, sharp cheddar, and fresh green onions, all rolled into neat balls and coated in a crispy breadcrumb crust. Deep-fried in Wesson Canola Oil to a golden brown perfection, these croquettes deliver a satisfying crunch with a gooey, flavorful center. Perfect for parties, game days, or any occasion that calls for a scrumptious bite-sized appetizer. We love dipping these in Wesson’s Chili Mayo – the perfect condiment with a kick of heat.

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CONTAINS:

Dairy, eggs

Ingredients

Jalapeño Popper Croquettes

Jalapeño, roasted, chopped 1 .

Wesson Canola Oil 1/2 tsp.

Potatoes, mashed 3 to 4 medium.

Cream Cheese, softened 2 oz.

Cheddar Cheese 1 cup.

Bacon, cooked, chopped 1/2 cup.

Green Onions, sliced 1/4 cup.

Egg 1 .

Salt, kosher 1 tsp.

Pepper, ground 1/2 tsp.

Breading

Flour, All Purpose 3/4 cup.

Eggs 3 .

Water 1 tbsp.

Breadcrumbs 1 1/2 cup.

Wesson Canola Oil, for frying as needed.

Method

Jalapeño Popper Mixture

Lightly brush the jalapeños with Wesson Canola Oil and grill or broil until lightly charred.
Cool, remove seeds and roughly chop, set aside.
Peel, dice, and boil potatoes until just cooked, drain and let air dry for a few minutes before mashing.
Mix in cream cheese.
Mix in grated cheddar, chopped jalapeño, green onions, salt, and pepper.
Form mixture into approximately 20 2 tbsp sized balls, chill for about 30 minutes to firm up.

Breading

Set up a 3-part breading station.
Place flour in a small bowl, in a separate bowl beat together eggs and water until smooth, place breadcrumbs in a third medium sized bowl.
Working with 2 or 3 croquettes at a time first roll them in the flour, shaking off excess flour.
Place them in the beaten egg mixture and ensure they are fully coated with the egg, remove the egg mixture by hand and let the excess egg drip off.
Finally, place the egg coated croquette into the breadcrumbs, roll the croquette until fully covered.
After breading lightly roll in your hands to re-shape into a ball.
Repeat with the remaining croquettes.

Note: breaded croquettes can be made a day ahead of time and refrigerated, if storing longer freeze the croquettes.

Assembly Method

Frying: Cook the croquettes in a deep fryer or pot of oil set to 350°F for 3-4 minutes or until golden brown and hot. If croquettes crack during frying due to too much moisture remove from the fryer and place in a 450°F oven to finish cooking. Enjoy Wesson's Chili Mayo as the perfect dip for these Croquettes!