Jalapeño cheese croquettes


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It doesn’t happen very often.. but I had an abundance of cheese in my fridge that I knew I wouldn’t be able to finish before it would expire. Yep.. I know.. who would have thought that our fridge could ever have a cheese SURPLUS. But I have those weeks when I just get too excited about cheese every time I go to the grocery store and I purchase a new block every time. It happens.. but at least this time I had the perfect solution for my surplus: jalapeño cheese croquettes.

○ 300g grated gouda cheese ○ 100g butter ○ 175g flour ○ about 100g breadcrumbs ○ 500ml vegetable or chicken stock ○ 10-15 jalapeño slices from a jar (depending on how spicy you like it) ○ 2 egg whites ○ a dash of smoked paprika powder ○ salt and pepper to taste ○ sunflower oil

Making the croquettes
Melt the butter in a pan and stir in 125g of the flour. Once this flour mixture has combined well over a medium to low heat, stir in the stock. Keep stirring until it starts to slightly boil. Take the mixture off the heat, stir in the grated cheese and season it. Chop the desired amount of jalapeños and add this to the cheese filling. Place a baking sheet in an oven dish and pour the cheese filling into the dish. Let it cool completely. I placed the oven dish in the fridge for about 30 minutes to speed up the process. Once it has cooled and slightly hardened, cut the filling into pieces. I cut it about 2x5cm pieces, and shaped them into cylinders. However, you could of course also make them into spheres (or any other shape – if you manage that is). Once I shaped all the croquettes, I prepared the bowls for the frying process: one bowl with the left over flour, one bowl with the breadcrumbs and one bowl with the egg whites. I dipped the croquettes into the flour to cover them completely, then into egg and then into the breadcrumbs. It’s important to make sure that they are each completely covered so that the cheese doesn’t leak out. Then fry them in at least a 1cm layer of sunflower oil. Once they turn golden brown, take them out and place them on a plate with a paper towel. I quickly whipped up a jalapeño, sriracha mayo for dipping and that was it!

These jalapeño cheese croquettes were super rich, perfectly spicy and oh so crunchy! The jalapeños were so delicious in these crispy croquettes, but you could of course give these croquettes any other kind of flavor twist. For example, I can imagine that they would also be great with some Italian herbs. Although these croquettes were super easy to make, they do take a little bit of patience. So if you want to save yourself the hassle when you suddenly get a craving, you could of course make these ahead of time and freeze them in! If you ask me, I couldn’t have dealt with this cheese surplus in any better way!




7 thoughts on “Jalapeño cheese croquettes

  1. You guys are genius! I always end up having to throw my leftover cheese away 😦 Yes, I really recognize the enthusiasm in buying way too much, haha! By the way, I notice now that this blog is signed by “Cheese”, does this mean one of you is cheese and the other is chinese? 😀


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