Requeson Croquette with Smoked Pineapple Adobo

(2021 Pairings - Regional Mexico - Americas) From El Norte - Savory croquettes made with a fresh Mexican cheese, similar to ricotta, combined with a variety of other Mexican cheeses served with a sweet and smokey pineapple adobo.

Requeson Croquette with Smoked Pineapple Adobo

Total TimeTotal Time: 2 hours

ServingsServings: 10


4 each russet potatoes

1 cup masa flour

2 each eggs

1 cup Mexican cheese blend shredded

1/2 cup queso fresco crumbled

1/2 cup cotija cheese

2 Tablespoons salt

1 Tablespoon black pepper

1 Tablespoon garlic cloves minced

2 cups panko breadcrumbs seasoned with 1 tablespoon salt

15.5 oz. DOLE Canned Pineapple Tidbits in 100 Pineapple Juice

12 oz. DOLE Pineapple Juice

3 Tablespoons smoked paprika

1/4 cup chipotle adobe sauce

to taste salt

2 Tablespoons corn starch

2 Tablespoons water

for garnish Chopped fresh cilantro

Nutrition Facts


  1. Croquette Directions: 

    1. In a small pot, boil potatoes with skin on for 45 minutes or until soft. Remove from water and let cool for an hour. Peel Potatoes and mash with a fork in a medium bowl.

    2. To the potatoes add the Masa, eggs, cheeses, 2 Tablespoons salt, pepper and garlic. Mix until homogenous. 

    3. Shape into ½ inch balls (approx. 50) and place on a cookie sheet lined with parchment.

    4. Roll the balls in the breadcrumbs and place back on the cookie sheet. Freeze for at least an hour before cooking.

    5. In a 350°F fryer, carefully add 10 balls at a time, turning as they get brown.

    6. Cook for 3 minutes or until golden brown.

  2. Pineapple Adobo Sauce Directions: 

    1. In a small pan over medium heat combine pineapple tidbits with juice and smoked paprika and heat for 1 minute. Add Pineapple juice, adobo and simmer for 2 minutes.

    2. Separately, add corn starch to water and mix slurry into sauce. Cook for 2 minutes. Keep warm for service.

  3. To serve:

    1. Drain excess grease from croquettes and serve with smoked pineapple adobo sauce.

    2. Garnish with cilantro for a side item or shareable for the whole table.

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