Hello, welcome to:
Flavors of Spain;
In the Southwest.

On this occasion I want to show you how to make delicious poblano and cheese croquettes, the perfect bar snack!

This is what you need for about 24 croquettes:


¼ cup A. P. Flour
1 ¾ oz. butter
Milk for bechamel (about one cup)
1 ea. Large poblano pepper
1 oz. Onion
1 ea. Garlic clove
1 ea. Bunch of cilantro
1 ½ cup Grated white cheddar cheese
1 ½ cup Bread crumbs
3 ea. Large eggs
Salt
Pepper
Oil for frying (I use peanut oil)

Roast poblano pepper on top of your stove, in your broiler or with a cooking torch
Cover and let rest for 10 minutes
Peel poblano under running water
Dice half the poblano into ⅛ x ⅛ “ cubes
Blend the other half with cilantro, onion, garlic, salt and a little water until smooth
If you use too much water the bechamel will take longer to thicken
Melt butter on a hot nonstick skillet
Add flour and stir until combined
When flour has had time to cook start adding the milk little by little
Whisk until bechamel is smooth (this might take a few minutes)
Add salt, pepper, poblano cubes and puree
Add cheese and whisk until well combined
When sauce is very thick, pour into a container
Cover tightly with plastic wrap and chill in the refrigerator for at least 3 hours
Using two spoons scoop some sauce and form it into a bite sized croquette
Bread it and form it with your fingers
Beat eggs and add a pinch of salt
Dip breaded croquettes in egg and bread once again
Deep fry croquettes until crisp and golden
Serve and enjoy!


Thank you Jon Sayles for your wonderful music
   • Video  

Thank you for watching!