From: Cantina 1511, Charlotte, NC. Yield: 16 servings.
6 cups queso mashed potatoes (see recipe below)
2 cups chorizo, cooked
Queso Mashed Potatoes:
10 lb. red potatoes
1 lb. unsalted butter
6 oz. heavy cream
3 Tbsp. kosher salt
3 cups Mexican cheese mix blend
1 Tbsp. black pepper
2 cups green onion, chopped
Cholula Crema:
9 oz. crema
3 oz. Mexican Cholula hot sauce
2 Tbsp. yellow onion, diced
2 Tbsp. Serrano chili pepper
For queso mashed potatoes: Boil potatoes until just past fork tender. Place in mixing bowl. In a saucepan, add butter and heavy cream and heat until butter is melted. Add liquid and cheese to potatoes. Mix with wire whisk until all ingredients are incorporated. Season with salt, pepper and green onion.
For Cholula crema: Blend Cholula, onion and serranos until smooth. Add crema and mix. Label, date and refrigerate.
For croquettes: Mix ingredients in a stainless steel mixing bowl. On a scale, measure 1.5 oz. portions and roll into balls. Bread balls by following standard breading procedure — flour, egg and finely chopped panko breadcrumbs. Fry croquettes at 350°F for 3-5 minutes until golden brown, and center temperature is 150°F. Remove from fryer; drain on paper towel and plate. Garnish with Cholula crema and a sprig of fresh cilantro.
