Here’s a little riff on a Tex-Mex classic: the Jalapeño Popper; Spanish tapas style. You have to make a very thick bechamel but after that, it’s a piece of cake.
Makes 14-15 units
Ingredients:
50 grams butter,
50 grams plain flour,
600 ml milk,
Nutmeg,
Black pepper,
200 grams vintage mature cheddar cheese (grated),
4-5 Serrano peppers (deseeded and chopped),
2-3 eggs (beaten),
200 grams breadcrumbs,
1 litre vegetable oil for frying,
2-3 chipotle peppers (chopped),
Ketchup.
Method:
1. Melt the butter in a frying pan.
2. Add the flour and whisk. Cook for 3-4 minutes so the croquetas don’t taste floury.
3. Add the milk all at once and on a high heat whisk continuously.
4. When the bechamel begins thicken, season with nutmeg and black pepper.
5. Continue to thicken. Blend in the cheddar cheese and the chopped Serrano peppers. By now, the bechamel should be very thick.
6. Reserve the bechamel in a shallow dish and refrigerate.
7. When the bechamel is cooled, use a spoon to portion the croquetas and mold into ovals with your hands.
8. Dip each croqueta in beaten egg and roll in the dry breadcrumbs. Shop bought are best but if you use fresh, make sure the bread is very dry.
9. When all the bechamel is used up, heat up the oil to 175°C and gently fry the croquetas in rounds for 3-4 minutes or until golden brown. Dry them on kitchen paper and allow to cool a little.
10. Mix the chipotle with ketchup and serve as a dip for the croquetas. Que aproveche!
by femininevampire