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Cheesy Jalapeño Croquettes Recipe

Cheesy Jalapeño Croquettes recipe


These are little bites of cheesy, spicy heaven. You mix cheese and jalapeños into a creamy sauce, roll them into balls, coat with breadcrumbs, and fry until golden. They're perfect for a yummy snack!


250 g Roasted Jarred Jalapeños
50 ml Vegetable Oil
200 g All-Purpose Flour
1 Tsp Cayenne Pepper
2 Tsp Sea Salt
500 ml Whole Milk
150 g Shredded Cheddar Cheese
100 g Breadcrumbs
2 Large Eggs
Vegetable Oil for frying
Sour Cream, to serve


Drain the roasted jalapeños and pat them dry with paper towels. Chop them finely.
In a saucepan, heat 50 ml of vegetable oil over medium heat. Add the chopped jalapeños and cook for 2 minutes until fragrant.
Stir in 50 g of flour, cayenne pepper, and 1 tsp of sea salt, cooking for 2 minutes.
Gradually pour in 500 ml of whole milk, whisking constantly until you have a smooth, thick sauce.
Mix in 150 g of shredded cheddar cheese until melted and combined. Remove from heat.
Transfer the mixture to a square tin and refrigerate for 4 hours to set.
Whisk 2 large eggs in a bowl. Place 150 g of flour and breadcrumbs in two separate bowls. Season the flour with the remaining 1 tsp of sea salt.
Roll the chilled mixture into balls, then dip each ball into the seasoned flour, followed by the whisked eggs, and finally coat with breadcrumbs.
Heat a deep layer of vegetable oil in a frying pan. Once hot, fry the croquettes in batches for 5 minutes or until crisp and golden brown.
Serve the croquettes hot with a side of sour cream for dipping.

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