Mexican Ricotta Croquetas
Requeson (Mexican ricotta) and a variety of other Mexican cheeses to make these craveable croquetas. Serve them with a sweet and smoky chipotle-honey salsa to counter the cheesy richness within.
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Cooking tools:
- Roasting pan
- Oven
- Food processor
- Mixing bowl
- Refrigerator
- Ice cream scoop
- Dutch oven
- Deep-fry thermometer
- Paper towel
- Spoon
- Measuring cup
- Measuring spoon
- Tongs
- Slotted spoon
- Cutting board
- Chef's knife
Ingredients
- 4 plum tomatoes, cored
- 1 garlic clove, peeled
- 1⁄2 large yellow onion, roughly chopped
- 1 tbsp. vegetable oil
- kosher salt
- 3 tbsp. honey
- 1 tsp. rice vinegar
- 2 cilantro sprigs
- 1 (7-ounce) can chipotle chiles in adobo sauce
- 1 cup requeson (Mexican ricotta) or ricotta cheese
- 1 cup queso cremita, such as Tropical brand
- 1 cup finely crumbled cotija cheese
- 1 cup Chihuahua or mozzarella cheese
- 1⁄2 cup softened cream cheese
- 1⁄2 cup matzo meal
- 2 sticks unsalted butter, melted
- 2 large eggs
- 1 cup plain bread crumbs
- vegetable oil, for frying
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