•   Spicy Dipping Sauce
  • 1 lb. poblano chiles, roasted, seeded and quartered
  • 2 oz. jalapeño peppers, halved
  • 8 fl oz tomatillo salsa
  • 8 oz. mayonnaise
  • 4 tsp. lime zest
  • 2 fl oz fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  •  salt and black pepper
  •   Sweet Potato & Plantain Croquettes
  • 14 oz. cream cheese, softened
  • 2-1/2 lb. sweet potatoes, oven roasted, mashed
  • 1 lb. plus 6 oz. plantains, oven roasted, mashed
  • 8 fl oz whole milk
  • 2 tsp. minced fresh garlic
  • 1-1/4 lb. cooked chicken, finely chopped
  • 3 oz. green onions, chopped
  • 2 oz. jalapeño peppers, finely chopped
  • 2 tsp. ground cumin
  • 5 oz. flour
  •  salt and black pepper
  • 16 fl oz eggs, beaten
  • 1-1/4 lb. RITZ Crackers, finely crushed


Nutritional facts are based on a single serving
Calories 300
Total fat 15g
Saturated fat 5g
Trans fat 0.5g
Cholesterol 100mg
Sodium 360mg
Carbohydrate 31g
Dietary fiber 2g
Sugars 8g
Protein 10g
Calcium 8%DV
Iron 10%DV


  1. Spicy  Dipping Sauce: Process chiles, jalapeno peppers and salsa in food processor until smooth; transfer to bowl. Stir in mayonnaise, lime zest, juice, cilantro, salt and black pepper until blended. Refrigerate until ready to serve.
  2. Sweet  Potato & Plantain Croquettes: Mix cream cheese, potatoes, plantains, milk and garlic in 6-qt. bowl of electric mixer fitted with paddle attachment on low speed 1 min., stopping after 30 sec. to scrape bottom and side of bowl. Add chicken, onions, peppers and cumin; beat 30 sec. Add flour, salt and black pepper; beat on low speed just until blended. (Note: Add more flour if mixture is too soft to shape.)
  3. Shape  potato mixture into 84 croquettes, using #30 scoop to portion batter for each. Refrigerate at least 30 min. or up to 1 hour.
  4. For  each serving: Dip 3 croquettes in egg, then roll in cracker crumbs until evenly coated. Fry in 350ºF-deep fryer 2 to 3 min. or until golden brown. Serve with about 1/4 cup Spicy Dipping Sauce.

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