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Melt butter in a pan over medium heat. Add the flour and cook for three to five minutes while stirring constantly. Gradually stir in the milk and bring to a simmer. Cook for 10 minutes and use a rubber spatula to stir sauce and scrape the bottom of the pan.
Add cheese and stir to melt. Add chorizo, salt, white pepper and grated nutmeg. Stir and cook for 2 minutes. Remove pan from heat and transfer mix to a medium bowl or casserole dish. Allow mix to cool for 20 minutes then cover with plastic wrap and place in refrigerator for 3 hours or overnight.
To set up the breading station place the bread crumbs on one plate and the eggs on another.
Use 2 spoons or a 1 ounce scoop to portion mix onto a cooking sheet covered with lightly oiled wax paper. Form portions into cylinders or balls. Dip croquette into the eggs, roll around to cover ,lift for excess to drip off and roll on bread crumbs. Repeat with remaining portions.
Place croquettes in the refrigerator for 15 minutes for breading to set.
Preheat a deep fryer or a deep sauce pot with several inches of oil to 375°F. Cook the croquettes in batches of 4 or 5 at a time until crispy and golden , about 3-5 minutes.
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