Bacon Cheddar And Potato Croquette W Chipotle Sour Cream Recipes

BACON-CHEDDAR POTATO CROQUETTES

Steps:

• In a large bowl, combine the first 8 ingredients. Shape mixture by tablespoonfuls into balls. Roll in cracker crumbs. Place on parchment-lined baking sheets. Cover and refrigerate for 2 hours or overnight., Combine butter and paprika; drizzle over croquettes. Bake at 375° until golden brown, 18-20 minutes. Serve with dipping sauce of your choice. Freeze option: Prepare croquettes as directed, omitting chilling step. Transfer to waxed paper-lined baking sheets. Prepare butter mixture; drizzle over croquettes. Cover and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake croquettes as directed, increasing time to 20-25 minutes. Serve with dipping sauce.

BACON, CHEDDAR, AND POTATO CROQUETTE W/ CHIPOTLE SOUR CREAM

Steps:

• 1. Boil potatoes with skin on until fork tender (approx 60 min). Place bacon on baking sheet and cook until crisp, remove from oven and chop finely, set aside. When potatoes are fork tender, remove from pot and drain water. When potatoes are cool enough to handle, peel, and return to pot. Add cream, butter, then mash and stir over low heat until smooth. Stir in bacon, salt and pepper to taste.
• 2. Assemble two bowls, one with beaten egg, and one with bread crumbs. Take a cube of cheese and form a ball of the potatoes around it; they should be about the size of a golf ball. Dip the ball in the egg wash then in the bread crumbs to coat. You can make the entire batch 1-2 days ahead of time, store in refrigerator.
• 3. Preheat oil to 375 F degrees.
• 4. Fry croquettes until golden brown and crispy on the outside, you should have a nice center of melted cheese.
• 5. For sauce simply mix sour cream and chipotle hot sauce, serve